Gin and Tonic Cheesecake Recipe

Looks great in our Spring Form Tin gin-and-tonic-cheesecake.jpg


350g ginger biscuits, crushed

150g unsalted butter, melted

600g cream cheese

300ml double cream

1 tbsp lemon juice

1 tsp lime zest

1 tbsp lime juice

1 tbsp lemon zest

100 ml gin

200ml tonic

120g icing sugar

50g caster sugar

200g white chocolate, melted

Lemon curd

Lemon and lime slices



Step 1: in a bowl, add the melted butter to the crushed ginger biscuits and mix together with a wooden spoon

Step 2: Press the mixture flat onto the base of a springform tin and refrigerate for 1 hour

Step 3: In the meantime, add together the cream cheese, double cream, lemon and lime juice, lemon and lime zest, gin, and tonic and whisk together until smooth

Step 4: Add the icing sugar, caster sugar, and melted white chocolate and whisk together until smooth and creamy

Step 5: Spread this mixture out on the refrigerated base and add dollops of lemon curd to the cheesecake, then run a skewer through them to create a marbled look

Step 6: Refrigerate overnight

Step 7: Top with slices of lemons and limes and a sprinkle of lime zest and serve