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.’


  • 12cm x 34cm rectangular fluted tart pan, with removable base.


  • 200g Arnott’s Granita biscuits
  • 100g butter, melted
  • 500g cream cheese
  • 300g sour cream
  • 1/4 cup (60ml) lemon juice
  • Two teaspoons lemon rind
  • 2 Coles Brand Australian Free Range Eggs
  • 2/3 cup (150g) caster sugar
  • 1/4 cup (60ml) Pimm’s No.1 Cup
  • Two tablespoons caster sugar, extra
  • 300ml thickened cream
  • Two tablespoons icing sugar
  • 1/2 Lebanese cucumber, thinly sliced into ribbons
  • 50g fresh strawberries, thinly sliced
  • Two tablespoons fresh mint leaves
  • Orange zest, to serve


Step 1:

Preheat oven to 150C. Process biscuits in a food processor until finely crushed. Add butter. The 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.

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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 two tablespoons water in a small saucepan over medium heat. Cook, stirring, for two 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.

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