Pimm’s No. 1 cheesecake


''Combine summery PIMM'S with creamy cheesecake in this cocktail-meets-dessert creation that's sure to wow any party guest.''






Step 1

Preheat oven to 150C. Process biscuits in a food processor until finely crushed. Add butter. Process to combine. Spoon into a 12cm x 34cm rectangular fluted tart pan, with removable base. Press over base and sides of pan. Place in the fridge for 30 mins to chill.

Step 2

Meanwhile, place the cream cheese, sour cream, lemon juice and lemon rind in a food processor and process until smooth. Add eggs, caster sugar and 1 tbs of the Pimm’s and process until smooth.

Step 3

Pour cream cheese mixture into the base. Bake on a baking tray for 30 mins or until just set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 2 hours or until chilled.

Step 4

While the cheesecake is baking, place remaining Pimm’s, extra caster sugar and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves and syrup thickens slightly. Transfer to small bowl. Place in the fridge to chill. Use an electric mixer to beat cream and icing sugar in a bowl until soft peaks form. Spoon over cheesecake. Arrange the cucumber, strawberry, mint and orange zest on top. Drizzle with syrup.

source taste

Print Friendly
Jelly cheesecake
Christmas Trash