Gin & tonic cheesecake served on a plate and cut into slices

Gin & tonic cheesecake

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(4 ratings)

Prep: 25 mins Cook: 5 mins Plus cooling and chilling overnight

Easy

Serves 10-12

Combine your favourite cocktail and dessert with this fabulously zingy gin and tonic cheesecake. It makes a perfect sweet treat for a grown-up dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal476
  • fat36g
  • saturates22g
  • carbs30g
  • sugars19g
  • fibre1g
  • protein5g
  • salt0.8g
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Ingredients

  • 250g digestive biscuits
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g cream cheese
  • 100g icing sugar
  • zest and juice of 1 lime, plus extra zest to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 50ml gin
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 280ml double cream
  • 250ml can gin and tonic
  • 2 tbsp caster sugar
  • 1 lemon, half juiced, half finely sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 medium meringues, crushed

Method

  1. Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

  2. To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric whisk until smooth. Tip in the gin and double cream, and continue beating until the mixture is thick and completely combined. Now spoon it onto the biscuit base, and spread to the edges. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

  3. Pour the can of gin and tonic into a pan, add the caster sugar and lemon juice and boil hard. Once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the lime juice and the slices of lemon and toss in the syrup. Allow to cool completely.

  4. To serve, place the base of the cheesecake on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the lemon slices on top as you go. Add a final dusting of lime zest, slice and serve.

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Comments, questions and tips

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Louise Lockett's picture
Louise Lockett
17th Aug, 2018
1.05
Rubbish recipient, barely any flavour and the syrup takes forever to reduce- a complete waste of gin and it collapses because the recipie doesn’t tell you to whip the cream first like you do in every other recipie! Ruined my dinner party
michellewilson
17th Aug, 2018
1.05
Looked amazing when finished but began to collapse almost immediately even when put back in fridge. Flawed recipe.
Mrs Bevlar
15th Jul, 2018
5.05
This is a gorgeous cheesecake and very simple to make. The tangy syrup topping really sets off the creamy gin filling and the crushed meringues add an interesting crunch. I made the filling in my food processor but I think next time I will use my hand mixer, and will whip the cream a little before adding, as my mixture was a little bit runny. However it set perfectly in the fridge and was demolished by friends last night.
Mrs Bevlar
13th Jul, 2018
5.05
Can you make the filling in a food processor?
goodfoodteam's picture
goodfoodteam
23rd Jul, 2018
Thanks for your question. We'd recommend using an electric or balloon whisk or stand mixer for maximum volume.
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