This show-stopping gin cheesecake recipe will need to chill for at least 6 hours.
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Yields:
8 - 10 serving(s)
- 100 g (3 1/2oz) unsalted butter, melted, plus extra to grease
- 200 g (7oz) rich tea biscuits
- 500 g (1lb 2oz) cream cheese, at room temperature
- 25 g (1oz) icing sugar
- 50 ml (2 fl oz) gin
- Finely grated zest of 1 lime and 1tbsp lime juice
- 100 g (3 1/2oz) white chocolate, broken into pieces
- 300 ml (10 fl oz (1/2 pint)) double cream
For the topping
- 150 g (5oz) lemon curd
- 2 Tbsp. gin
- Lime slices, to decorate
- Step 1
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin (see GH Tip) with baking parchment.
- Step 2
Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
- Step 3
In a large bowl, beat together the cream cheese, icing sugar, gin, lime zest and juice, plus gin and tonic flavouring if using, with an electric handwhisk until smooth.
- Step 4
Gently heat the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water). When melted and smooth, lift bowl off the pan and allow to cool for 2min. Quickly fold the chocolate into the cream cheese bowl until combined.
- Step 5
In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
- Step 6
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
- Step 7
When ready to serve, whisk the lemon curd with the gin. Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper. Spoon the curd mixture over the cheesecake, arrange the lime slices on top and serve.
Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it).
Per Serving:
- Calories: 562
- Fibre: 1 g
- Total carbs: 33 g
- Sugars: 21 g
- Total fat: 43 g
- Saturated fat: 26 g
- Protein: 5 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
