Strawberry Gin Cheesecake

We love cheesecake and we love gin, the combination of the two is just brilliant.


  • For the biscuit base:
    • 300g digestive biscuits
    • 150g unsalted butter, melted, plus extra for greasing
  • For the cheesecake:
    • 5 gelatine leaves     
    • 150ml Pink Gin
    • 60g caster sugar
    • 3 x 250g packs cream cheese
    • 100g icing sugar, sifted
    • 2 tsp vanilla bean paste
    • 300ml double cream
  • For the strawberry gin jelly:
    • 5 gelatine leaves
    • 150ml Pink Gin
    • 60g caster sugar
  • To decorate:
    • 150g fresh strawberries, hulled and cut into halves and quarters


  1. Lightly grease and line the base and sides of a 23cm spring-form cake tin with baking parchment. Crush the digestive biscuits to a fine crumb, combine with the melted butter and press firmly in a flat layer in the base of the tin. Chill for 30 minutes
  2. Make the cheesecake, Put gelatine leaves in a bowl of cold water to soak for a few minutes. Heat the gin and sugar in a pan until the sugar is dissolved. Squeeze the water from the gelatine leaves and stir them into the gin mixture. Leave to cool slightly, stirring often
  3. Whisk the cream cheese, icing sugar and vanilla together. Very slowly pour in the cooled gin and gelatine mixture whisking all the time
  4. Add the double cream and whisk once more. Spoon onto the chilled biscuit base and smooth into a thick even layer and place in the fridge to set for at least four hours
  5. Make the strawberry gin jelly, place the gelatine leaves in a bowl of cold water to soften. Heat the gin, caster sugar and 200ml water in a pan until the sugar dissolves. Take the pan off the heat, squeeze the water from the gelatine leaves and stir them into the warm gin mix. When it's cool, pour it on to the top of your refrigerated cheesecake and place back in the fridge for at least 2 hours to set.
  6. To serve, put the cheesecake onto a serving plate and decorate with the cut strawberries.

What Next?

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