Strawberry Gin and Tonic Set Cheesecake

Strawberry Gin and Tonic Set Cheesecake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Recipe by Anna Polyviou


Biscuit Base:

  • 50g Butter, unsalted melted
  • ½ Vanilla pod, scraped and de-seeded
  • 130g Digestive biscuits, blitz 

Lime Cheesecake:

  • 200g Cream cheese, room temperature
  • 300g Condensed milk
  • 112g Natural yoghurt
  • 112g Sour cream
  • 8g Titanium gelatine, soften
  • 1 Lime, zested

Strawberry Essence:

  • 120g Frozen strawberries, roughly chopped
  • 25g Caster (super fine) sugar

Strawberry Gin and Tonic Jelly:

  • 60ml Strawberry essence
  • 100ml Tonic water
  • 30ml Gin
  • 10ml Fresh lime juice
  • 15g Titanium gelatine, softened

To Assemble: 

  • 2 Punnets of strawberries
  • 1 Lime
  • ¼ Bunch of fresh mint
  • 20g Nappage 


Biscuit Base:

  1. Attach the Food Processor onto the Kenwood Chef XL Titanium machine and then blitz the Digestive biscuits until they are fine crumbs. Place into a medium bowl.
  2. In a small saucepan, bring the butter and vanilla pod and seeds to the boil over a medium heat. Keep cooking until the butter has a nutty smell to it and it has coloured slightly. When the butter is ready, remove from the stove and remove the vanilla pod. Allow the butter to cool.
  3. Mix together the Digestive biscuits and the butter until well combined. 
  4. Line a small baking tray with baking paper and then place an 18cm round cake ring on top. Line the cake ring with acetate and then spread the biscuit base onto the bottom of the ring and using a spoon push down the mixture until flat and even.
  5. Place into the refrigerator until needed.

Lime Cheesecake:

  1. In a Kenwood Chef XL Titanium machine, fitted with the K-beater attachment, beat the cream cheese on a medium speed until completely smooth.
  2. Turn the machine off and scrape down the sides of the bowl and K-beater. Return the speed to medium and then increase to fast. Make sure there is no cream cheese lumps.
  3. Turn the machine off and add in the yoghurt and sour cream. Return the speed to medium and beat until completely combined and smooth.
  4. In a small saucepan, warm the condensed milk over a low heat to 60°C. Remove from the heat and stir in the softened gelatine.
  5. Strain the condensed milk and then slowly pour the condensed milk mixture into the cream cheese mixture while the electric mixer is on a low to medium speed
  6. When the cheese cake mixture is completely combined and smooth, remove the bowl from the machine and stir in the lime zest.
  7. Pour the mixture into the cake ring on top of the biscuit base. Place into the freezer for at least one hour or until the cheesecake has set.

Strawberry Essence

  1. In a medium metal bowl or heat proof bowl toss together the frozen strawberries, lemon juice and sugar, then seal the bowl with clear wrap. Allow to sit overnight on the kitchen bench to allow the strawberry juices to draw out.
  2. Pass the strawberry mixture through a sieve. Do not press through the strawberries; allow it to pass through by itself so the liquid remains clear and to avoid lumps of strawberries being pushed through.
  3. Reserve until ready to make the jelly.

Strawberry Gin and Tonic Jelly

  1. In a small saucepan, bring 50mL of the tonic water just to the boil. Meanwhile place the remaining tonic water, strawberry essence, gin and fresh lime juice into a medium bowl.
  2. When the tonic water has come just to the boil, remove from the heat and stir in the softened gelatine.
  3. Strain the gelatine mixture into the bowl with the other ingredients and stir together.
  4. Pour 200mls of the jelly onto the cheesecake in the cake ring. Place into the freezer for one hour or until the jelly has set.

To Assemble 

  1. To assemble the cheese cake, take out of the freezer and the mould from the cake ring. Take off the acetate and place onto the serving plate. Allow the cheesecake to defrost for at least 30 minutes.
  2. Cut the green off the strawberries and then cut into halves. Place into a medium bowl and lightly dress with the nappage.
  3. Cut the lime into 6 wedges and pick the leaves of the mint off.
  4. Decorate the cheesecake with the strawberries, making sure they do not fall off the cheesecake.
  5. Garnish the cheesecake with the fresh mint and lime wedges.