• ImeldaRose

Gin and Tonic Cheesecake


Biscoff Biscuit Base

• 300g Biscoff Biscuits

• 270g Pure Butter


• 125ml Gin

• 125ml Tonic Water

• 80g Caster Sugar

• 8g Gelatine (About 5 Gelatine Leaves)

• 650g Full Fat Cream Cheese

• 300ml Double Cream

• 100g Icing Sugar

• Juice of 1/2 a Lime


• 200ml Double Cream

• 100g icing sugar

• 4 Limes for zest and slices

How to?

Biscuit base:

• Place the Biscoff biscuits into a food processor and blitz until a fine crumb (alternatively they can placed into a freezer bag and bashed with a rolling pin/saucepan until crumbed). Place into a large bowl.

• Melt the butter (I’ve noted pure butter in the recipe as it sets firmer than the spreadable / baking margarine. It also gives a much superior flavour!)

• While the butter is melting, line the base of an 8” loose base cake tin with a circle of greaseproof paper. (This will leave it easier to transfer to a plate when serving)

• Once the butter has melted, add it to the biscoff crumbs and mix well ensuring that everything is coated well in butter.

• Place the crumbs into your cake tin and press down well into the tin using the back of a spoon. Once well compacted in, set aside until needed.


• Next, prep the gelatine leaves by placing them into a small bowl of cold water.

• Add the gin, tonic and caster sugar into a small saucepan and heat until all the sugar has dissolved. Remove from the heat.

• Squeeze out the excess water from the gelatine leaves and add into the gin. Mix well until the gelatine has fully dissolved.

• In a stand mixer, add in the cream cheese, 1oog icing sugar and lime juice. Using a whisk attachment beat until smooth and combined (this can also be done in a bowl with an electric mixer)

• While whisking slowly, gradually pour in the gin mixture in a slow, steady stream making sure that it’s fully combined. Gently mix for a further moment until smooth.

• In a separate bowl, whisk 200ml double cream until just thickened. Don’t overbeat it.

• Now fold the double cream into the cream cheese and gin mixture. Mix until everything is fully combined

• Pour the mixture on top of the biscuit base. Give it a gentle tap off the counter to ensure no air bubbles are in the mixture. Place in the fridge over night to chill and set fully.

For the topping:

• Place the double cream and icing sugar into a medium bowl and whisk gently until the cream just starts to thicken and hold its shape

• Pipe or spoon onto the top of the cheese cake and place some lime slices on top. Grate over some line zest to finish. Enjoy!

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