Gin & Tonic Cheesecake

This is great baked cheesecake recipe! The light gin and lemon flavours compliment each other perfectly. It's so worth the effort to make!



120g digestive biscuits

70g unsalted butter, melted

500g cream cheese, at room temperature

150g caster sugar

50g cornflour, sifted

3 eggs

500g sour cream, at room temperature

Finely grated zest of 1 lemon

2 tbs tonic water

70ml Gin



2 eggs, plus 2 egg yolks

165g caster sugar

80g chilled unsalted butter

6 juniper berries, bruised

Zest and juice of 2 lemons

1 tbs cornflour



2 lemons, thinly sliced

110g caster sugar

125ml Gin

125ml tonic water

1 bay leaf sprig



Preheat the oven to 150°C.

1. For the lemon and juniper curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juniper berries, lemon zest and juice and cornflour, and whisk continuously until thickened (about 10 minutes). Strain through a sieve into a bowl. 

2. Grease a 20cm springform pan and line base and side with baking paper. Wrap outside of pan tightly with aluminium foil, so it can stand in a water bath.

3. To make the base, place biscuits and butter in a food processor and whiz to combine. Press crumb mixture into base of prepared pan. Leave in fridge to chill until needed. 

4. To make the filling, place cream cheese and sugar in a mixing bowl and beat until smooth. Add the cornflour and beat until combined. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, lemon zest, tonic water and gin until combined. Pour cream cheese mixture over the biscuit base. 

5. Place cheesecake pan in a large, deep baking dish. Fill dish with boiling water halfway up the side of cheesecake pan. 

6. Bake for 1 hour 20 minutes or until cheesecake is mostly set. Carefully top with curd and bake for a further 10 minutes or until set with a slight wobble. Turn off oven. Stand cheesecake in oven with the door closed for 1 hour, then remove pan from water bath and set cheesecake aside to cool to room temperature. Chill cooled cheesecake for at least 3 hours or until firm. 

7. Meanwhile, for the gin and bay lemons, place all ingredients in a large frying pan and place over high heat, stirring until sugar is completely dissolved. Bring to the boil, reduce to a simmer and cook, turning halfway, for 20 minutes or until lemon is tender. Set aside to cool completely. 

8. Remove cheesecake from pan, transfer to a serving plate and top with gin and bay lemons to serve.