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  • Writer's pictureJames Howe

Light summer gin & tonic cheesecake

Are you ready to tantalise your taste buds and impress your friends with a dessert that takes classic flavours to new heights? Look no further than this mouthwatering Gin & Tonic Cheesecake recipe! The combination of the zesty lemon, the botanical essence of gin, and the effervescence of tonic water has been a massive hit on our relax menu. In this blog, we'll guide you through the steps of creating this delightful cheesecake, transforming your ordinary dessert experience into an extraordinary one.

Gin & tonic cheesecake fro our "relax" menu

Gin & tonic cheesecake

Serves 12


200g digestive biscuits

100g unsalted butter, melted

500g cream cheese, softened

200g granulated sugar

Zest of 1 lemon

1tbsp gelatin powder

60ml cold water

60ml gin

30ml tonic water

300ml heavy cream, whipped to stiff peaks

1 tbsp gelatin powder

60ml cold water

120ml gin

120ml tonic water

2tbsp granulated sugar

Zest of 1 lemon

a few fresh mint leaves


  1. Begin by crushing the digestive biscuits into fine crumbs. This can be easily achieved using a food processor or by placing the biscuits in a sandwich bag and crushing them with a rolling pin. Combine the biscuit crumbs with the melted butter until fully coated. Firmly press the mixture into the bottom of a 9-inch (23cm) springform cake tin, lined with greaseproof paper. Pop the tin into the frigde to chill while you proceed to the next step.

  2. In a mixing bowl, whisk the softened cream cheese until it turns smooth and creamy. Add the granulated sugar and the zest of one lemon, stirring until all the ingredients are well incorporated.

  3. In a separate small bowl, sprinkle the gelatine powder over cold water and allow it to bloom for a minute. Microwave the gelatine mixture for about 10-15 seconds, just enough to turn it into liquid without overheating.

  4. Combine the liquid gelatine with the gin and tonic water, then gently fold this fragrant mixture into the cream cheese mixture, ensuring a velvety and cohesive blend.

  5. Fold in the whipped cream until the entire filling is rich and indulgent.

  6. With the crust chilled and the filling ready, pour the gin & tonic cheesecake filling over the prepared crust in the springform tin. Smooth the top with a spatula to create an even, layer.

  7. Patience is key as you allow the cheesecake to chill and set. Place it in the fridge for at least 4 hours, preferably overnight, to ensure it attains the perfect consistency.

  8. To add an extra layer of finesse and flavour, prepare a gin & tonic jelly topping. Sprinkle gelatin powder over cold water in a small bowl and let it bloom for a minute. Microwave the gelatine mixture briefly to transform it into liquid forms before.

  9. Combine the liquid gelatine with gin, tonic water, and granulated sugar, creating a delightful jelly infused with the spirit of the classic cocktail.

  10. Once the cheesecake has set, gently pour the gin & tonic jelly topping over the chilled filling, covering it in a shimmering layer of goodness.

  11. Return the cheesecake to the fridge, allowing the jelly to set for an additional 2 hours, ensuring an irresistible finale to this exceptional dessert.

  12. Before serving, add a touch of elegance to the Gin & Tonic Cheesecake by garnishing it with lemon zest and fresh mint leaves.


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