The perfect summer garden party or barbecue dessert, this heavenly Pimm’s cheesecake recipe is topped in a zesty Pimm’s jelly and loaded with fresh fruit.
PIMM’S CHEESECAKE (serves 4)
• 220g digestives
• 34g butter
• 666g cream cheese
• 66g caster sugar
• 400ml double cream
• 1 vanilla pod
• 133ml Pimm’s
• 466ml lemonade
• 1/2 orange & lemon juice
• 9 gelatine leaves
To make the biscuit base, place biscuits into a sandwich bag and beat with rolling pin. Melt butter and mix together with the biscuit crumbs until combined. Press into a 10 inch round cake tin and place in the fridge to set.
Cut the vanilla pod in half lenghtways, using a knife to scrape down the inside of the pod, collect all the seeds and place to one side, or you can use a tsp of vanilla essence.
Put the cream cheese, sugar and vanilla into a large mixing bowl and beat together until all the sugar has been incorporated into the mix and you’re left with a smooth consistency.
In a separate bowl, whisk the double cream until it forms stiff peaks. Fold the cream into your cream cheese and mix until thick. Add the mixture on top of the buttery biscuit base then using a palette knife, smooth the top of the filling and place in the fridge until set.
For the jelly, place gelatine in a small bowl and cover with cold water to allow it to soften. In a saucepan, gently bring your Pimm’s lemonade, juice and zest to the boil. Drain the water from the gelatine and add to the Pimm’s mix and stir until the gelatine has dissolved. Then, put pan to one side to cool.
Once the Pimm’s jelly has cooled but not set, gently pour on top of the cream cheese mix and place back into the fridge to set.