Gin & Tonic Cheesecake

How to Make

• Step 1: Butter and line a 23cm loose-bottomed tin with baking parchment.

• Step 2: Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor and then transfer to a bowl, then pour over the melted butter and mix thoroughly until the crumbs are completely coated and then tip them into the prepared tin and press firmly down into the base to create an even layer and chill in the fridge for 1 hour to set firmly.

• Step 3: To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric whisk until smooth and then tip in the gin and double cream, and continue beating until the mixture is thick and completely combined and then spoon it onto the biscuit base, and spread to the edges, smooth the top of the cheesecake down with the back of a dessert spoon or spatula and ;eave to set in the fridge overnight.

• Step 4: Pour the can of gin and tonic into a pan, add the caster sugar and lemon juice and boil hard and once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the lime juice and the slices of lemon and toss in the syrup and allow to cool completely.

• Step 5: To serve, place the base of the cheesecake on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

• Step 6: Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the lemon slices on top as you go and then add a final dusting of lime zest, slice and serve.