Gluten Free Gin and Tonic Cheesecake
The perfect dessert for those hot summer days, my Gluten Free Gin and Tonic Cheesecake is just like taking that first thirst quenching sip, only better!
Servings Prep Time
8-12slices 15minutes
Passive Time
Servings Prep Time
8-12slices 15minutes
Passive Time
Gin & Tonic Jelly
  1. Grease and line a 20cm spring form tin. A piece of baking paper over the base with the edges hanging out will make removal a cinch.
  2. In the bowl of a food processor place the biscuits, blitz until they resemble a fine crumb. Remove the blade from the bowl and add the melted butter and stir together by hand until they start to clump and look wet.
  3. Turn your wet crumbs out into your prepared tin and press down to form a base. Place into the fridge for 30 minutes to set.
  4. Clean out the bowl of your food processor and set it up again. Pop the cream cheese in and blitz until fairly smooth. Add the lemon rind, caster sugar, gin and lemon juice in. Blitz on high until it forms a smooth, lump-free mixture.
  5. Mix the gelatin crystals into the hot water and give a good stir. Add the sour cream and gelatin mixture to the cream cheese and blitz again for a good minute or so. You want to make sure the gelatin gets incorporated fully.
  6. Remove the prepared base from the fridge and pour your cream cheese gin mixture into it. Place back into the fridge for a minimum of 2 hours or overnight to set.
  7. Once the cheesecake is fully set you can prepare the delicious gin and tonic jelly to go on top.
  8. Pour half of the tonic water into a bowl and sprinkle the gelatin crystals over top. Leave this to “bloom”, you’ll see what I mean! Don’t stir it together, just let it sit for a moment.
  9. Pour the other half of the tonic water into a small saucepan and warm over a gentle flame. You only just want to heat up the tonic, so don’t let it come to a boil, just a low simmer.
  10. Once warmed through, remove from the heat and whisk it slowly into the gelatin crystal mixture (which will be fluffy now!). Add the gin, lemon juice and lemon rind and whisk briefly to combine.
  11. Add a tiny drop of yellow food dye (like a teeny tiny drop! you don’t need much) to the jelly mix and stir. Now test the temperature of your jelly, it shouldn’t be too hot due to the cold tonic water. If it is a little warm still, simply let it drop in temperature before using (don’t chill it!)
  12. Once your gin and tonic jelly has cooled slightly, pour it gently over the top of your chilled cheesecake. Place a full slice of lemon on top for a little decoration and place back into the fridge for another 2+ hours.
  13. This gorgeous concoction simply needs to be pulled out of the fridge, cut and served. Garnish with a little thickened cream if you like! The cheesecake will keep for a few days covered in the fridge, however the gin flavour will dissipate slowly after a couple of days.
Recipe Notes
  • You can use any type of gin you like for this recipe! However I must say I am partial to Bombay Sapphire Gin!
  • When it comes to colouring the jelly, please do not use gel food dyes, they are far too pigmented and won’t mix well. Simply use a drop of basic liquid dye like Queen Yellow Food Colouring¬†instead!