Provender Brown has fast become the home of gin in Perth City Centre and Edinburgh Gin is one of their most popular brands. This new flavour is uses the juiciest plums macerated with delicate Madagascan vanilla before being infused with award winning Edinburgh Gin to produce a luscious, velvety liqueur.
With it’s delightful stone fruit and hints of almond it’s the perfect base for cocktails, with champagne, or over ice as a luxurious treat. And of course - in cheesecake!
We used Dalchonzie's Plum Jam as our topping on the cheesecake in Gill's pics (you can buy this in Provender Brown too!) and as a HUGE fan of this Strathearn based fruit farm and preserve company I can promise you won't find finer!
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1. Gently melt your butter either in a pan or in the microwave, try not to boil.
2. Lightly rub your 9inch cake tin around the base and sides with some of the melted butter. Cut and place a disc of greaseproof paper on the bottom and strips tall enough to just reach the top of the tin round the sides until everything is covered.
3. Bash up your digestives into a rough or fine crumb depending on preference, either in a food processor or wrap in a tea towel and attack with a rolling pin.
4. Gradually add the rest of the melted butter a little bit at a time (you might not need to add it all) to the crushed biscuits mixing with your hands until fully combined. The mix is at the correct consistency when you can take a handful and press it together and it only slightly crumbles when you touch it. Too crumbly it won’t cut well so add a bit more butter to wet it but not too much or it will set too hard to eat nicely so bash up and add more digestives.
5. Put all of your biscuit mix into your prepared tin and using your hands or the back of a spoon press down until as flat and even as you can make it. Place tin in fridge to chill for minimum 30 minutes.
6. In a large bowl beat together your cream cheese and icing sugar until smooth.
7. In another bowl whisk your cream until it is happily holding a peak when you take the whisk out.
8. Add your cream to your cheese mix gently combining until smooth.
9. Now add your Plum and Vanilla Gn Liquer. This can be done to taste depending on how strong you like it but I wouldn’t add anymore than 200g or you risk the cheesecake not setting properly.
10. Spoon mix into lined cake tin and using the back of a spoon smooth down the top then gently tap the tin on the table to make sure there are no little air pockets.
11. Put your jam into a bowl and add add 50g of the Plum and Vanilla Gin Liquer. Beat together until all the gin has been incorporated.
12. Put a good amount of your jam into the piping bag cut a ½ inch nozzle and inserting you bag into the cheesecake pipe 6-8 bursts of jam deep down into your cheesecake. You can do this in a pattern or random fashion. Once down take the thin end of a spoon long enough to reach nearly the bottom of your cheesecake and swirl it round a few times to distribute the jam throughout the cheesecake. The top of the cake will now look pretty uneven so you can either leave it like this or use the back of your spoon and smooth it down again.
13. At this point your cheesecake is done. However, and only if the top is smooth, you could add a final flourish by speading some jam evenly over the top as well just for presentation and to get a bit more Gin in!
14. Place the finished cheesecake into the fridge and refrigerate for a minimum of 6 hours, overnight preferably, carefully demould, drizzle with any left over Plum and Vanilla Gin Liquer and serve.
Enjoy. G X
There was an immense #SmallCityRecipes reaction to the amazing Rhubarb & Ginger Gin Cheesecake created for us back in September for Provender Brown's inuagural Wee G & T Festival.
So when we spotted the new Christmas flavour from Edinburgh Gin was available we called again on the pastry whizz that is Big G and asked him to come up with a new recipe for us. He launched it with his usual style of much fun and nonsense at our #SmallCityRecipes Cook Demo at the St Andrew's Day Market and as always, wowed the crowds with his patter and talent in equal measure.
This is AMAZING and we can guarantee it will dazzle any guests you have coming to stay over the Christmas period. Of course, it should always be served with generous measure of Plum and Vanilla Gin topped up with Prosecco to complete your festive indulgence.
By Nicola Martin
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