Bathtub Gin & Tonic Cheesecake Recipe

Celebrate the return of The Great British Bake Off with this delicious gin-infused cheesecake creation

Bathtub Cheesecake - Tredwells.jpg

We love The Great British Bake Off, we love cheesecake and we love gin. So what could be better than celebrating the beginning of 2018’s GBBO season with a tasty gin-infused treat?

The new series of Bake Off kicks off with biscuit week, so this crumbly, creamy, zesty cheesecake is the perfect way to get your biscuit and booze fix in one.

While we’d normally serve our Bathtub Gin with a wedge of orange, for this recipe we’ve instilled the help of orange’s citrus cousins lemon and lime too. The result? A zippy, fresh and velvety dessert with a delicious gin hit. Oh, and there’s no actual baking involved, which might not earn you a Paul Hollywood handshake, but it’ll definitely be a showstopper...

Makes 6 individual cheesecakes


Biscuit base

250g biscuits (digestives or oaty biscuits work well)

80g unsalted butter


560g cream cheese

500g mascarpone

80g caster sugar

1 lime juice & zest

1 lemon juice & zest

4 tbsp Bathtub Gin

4 tbsp premium tonic water

Gin & tonic topping

6 gelatine leaves

1 lemon juice

1 lime juice

½ orange juice

100g caster sugar

4 tbsp Bathtub Gin

300ml premium tonic water


Blitz the biscuits in a food processor until they’re a fine crumb. Add the melted butter and mix together.

Press the mixture into your bases, then refrigerate until needed.

Next, put the cream cheese, mascarpone, sugar, lemon and lime zests and juices, gin and tonic into a mixing bowl and use an electric mixer to mix together until smooth.

Spoon over the chilled biscuit base and ensure each cheesecake is level. Put back in the refrigerator and leave to chill for two hours.

For the top layer, place the gelatine leaves in a bowl of cold water to soak for five minutes.

While they’re softening, put the lemon, lime and orange juice into a saucepan and heat on medium. Add in the sugar and stir to dissolve. This should form a citrus syrup.

Once the gelatine has softened, squeeze the water from the leaves and add them to the citrus syrup until dissolved.

Add the gin and tonic, whisk and then pour over your cheesecake.

Continue to chill in the refrigerator for four hours, or until set.

Garnish with lemon slices and enjoy!