This is a great if you like baking and you love gin. To start, we recommend pouring yourself a G&T as it really helps to get you in the mood to create a gin cake.

Grease the inside of a loose-bottomed tin with butter and some add greaseproof paper to the bottom.

It will need to be one with baking parchment to ensure you can remove the cake easily.

Put the digestive biscuits in a food bag or clean tea towel and crush to crumbs using a rolling pin.

If you have a food processor you can also do it this way.

Put the biscuit crumbs into a to a bowl and mix together with melted butter. Mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down into the base to create an even layer.

Chill in the fridge for and hour or so until the base is nice and firm.

To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with a whisk until smooth.

Add 50ml of the gin and double cream, and continue whisking until the mixture is thick and completely combined.

You can then spoon the mixture onto the biscuit base, and spread evenly.

Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

To make the syrup you need to put the tonic and 20ml of gin into a pan with the caster sugar and lemon juice.

Boil this until it reduces to a syrup (about 3-4 minutes over high heat). Let it cool a little before adding in the lime juice.

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Remove the cake from the tin (the tip is to the base of the cheesecake on top of a tin or can then gradually pull the sides of the tin down.

You can then transfer the cake onto a plate or dish before removing the base.

To serve, drizzle your gin and tonic syrup over the top and decorate with a sprinkle of lime zest and lemon slices.

Recipe Info

Serving Suggestions

Perfect for a garden gathering or dinner party in the not so distant future…


 250g digestive biscuits
 100g butter
 600g cream cheese
 100g icing sugar
 zest and juice of 1 lime (keep some zest to serve)
 280ml double cream
 70ml Ginsmiths of Liverpool Dry Gin
 2 tbsp caster sugar
 1 lemon (half juiced & half finely sliced)