If you love Pimm's then you have to try this delicious Pimm's flavoured cheesecake which has all the flavours of the popular summer cocktail. Rich tea biscuits make up the cheesecake biscuity base, the filling is a mixture of cream cheese, lemon, orange, mint and Pimm's for a true summer cup taste. Plus, there's a Pimm's syrup that's drizzled on top for an irresistible flavour. This cheesecake is creamy, addictive and full of summertime flavours.
Decorate with strawberries, cucumber, more mint and orange slices for fun cheesecake idea.
If you love Pimm's, or want more easy baking ideas, we have a whole gallery with our best ever recipes.
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FOR THE CHEESECAKE
- 175 g (6oz) unsalted butter, melted, plus extra to grease
- 200 g (7oz) rich tea biscuits
- 500 g (1lb 2oz) cream cheese, at room temperature
- 150 g (5oz) icing sugar
- 3 Tbsp. Pimm's
- Finely grated zest of 1/2 lemon, plus 2tbsp juice
- Finely grated zest of 1/2 orange
- 12 fresh mint leaves, finely chopped
- 300 ml (10 fl oz (1/2 pint)) double cream
FOR THE PIMM'S SYRUP
- 100 ml (3 1/2 fl oz) Pimm's
- 75 g (3oz) caster sugar
- 1 Tbsp. seedless strawberry jam
- Zest of 1/2 orange, peeled into strips
- Zest of 1/2 lemon, peeled into strips
- Small handful mint leaves
- 1 cucumber slice
TO DECORATE
- 300 g (11oz) strawberries, hulled and halved
- 1/2 orange, sliced into half-moons
- 1/4 small cucumber, thinly sliced
- Small handful fresh mint leaves
- Step 1
Make the cheesecake. Lightly grease the base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.
- Step 2
Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add 125g (4oz) of the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press firmly into the base of the prepared tin using the back of a spoon and chill until needed.
- Step 3
In a large bowl, beat the cream cheese, icing sugar, Pimm's, remaining melted butter and lemon juice together with an electric handwhisk until smooth. Fold in the citrus zests and mint.
- Step 4
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 5
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 6
Meanwhile, make the Pimm's syrup. Put the Pimm's and sugar in a small pan, heat gently, stirring to dissolve, then bring to the boil and bubble for 4-5min or until the mixture is syrupy. Remove from the heat. Whisk in the strawberry jam. Add the strips of zest, mint leaves and cucumber and swirl the pan. Leave to infuse and cool completely (at least 1hr), then strain into a small jug, cover and leave at room temperature.
- Step 7
Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Drizzle some of the syrup over the cheesecake. Arrange the strawberries, orange slices and cucumber on to the top of the cheesecake, scatter over the mint leaves. Serve in slices with extra syrup poured over (see GH Tip).
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).
To slice the cheesecake neatly, remove the fruit first before cutting, then put the fruit back on top of each slice.
Preparation Notes: Hands on time: 20min, plus chilling
Per Serving:
- Calories: 605
- Fibre: 2 g
- Total carbs: 42 g
- Sugars: 32 g
- Total fat: 46 g
- Saturated fat: 28 g
- Protein: 5 g
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
