Raspberry, Gin and Lime Cheesecake Recipe
This decadent no-bake cheesecake features a vibrant blend of tart raspberries, aromatic gin, and zesty lime juice. It is a sophisticated, boozy dessert that balances creamy textures with bright citrus notes and a buttery biscuit base.
- Prep
- 30 min
- Bake
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 645 kcal
Method
Prepare the base by crushing the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter and press firmly into the bottom of four individual serving rings or one small springform pan. Chill in the fridge for 30 minutes.
Make the raspberry coulis by heating the raspberries, granulated sugar, and 1 tablespoon of gin in a small saucepan over medium heat. Simmer for 5-8 minutes until thickened, then strain through a fine-mesh sieve to remove seeds. Let it cool completely.
In a large mixing bowl, beat the cream cheese, icing sugar, lime zest, lime juice, and the remaining 2 tablespoons of gin until smooth and well-combined.
In a separate bowl, whisk the double cream to soft peaks, then gently fold it into the cream cheese mixture until thick and airy.
Spoon half of the cheesecake mixture onto the chilled biscuit base. Drizzle a small amount of the cooled raspberry coulis over the layer, then top with the remaining cheesecake mixture.
Use a skewer to swirl the remaining raspberry coulis through the top of the cheesecake for a marbled effect. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes from the kitchen
Use full-fat cream cheese to ensure the cheesecake sets properly without gelatin.
A floral-forward gin like Hendrick's or a raspberry-infused gin works beautifully for extra flavor depth.
To get a clean release from the ring molds, run a warm thin knife around the edges before lifting.
Freeze the raspberries for 10 minutes before making the coulis to help break down the cell walls faster.
