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Gin & Lemon Cheesecake

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Gin & Lemon Cheesecake


8 digestive biscuits – crushed

6 tbsp. caster sugar

80g unsalted butter

30-50ml shot of tonic

400g Langage Farm curd cheese

7 tbsp. icing sugar

Juice of 1 lemon or lime

Zest of 0.5 lemon or lime

1/2 tsp vanilla extract

600ml Langage Farm double cream

40-50ml Gin


Place butter and sugar in a pan and heat gently.  Add the crushed biscuits, remove pan from heat and stir gently.  Add the tonic slowly ensure the base doesn’t go mushy – it should be slight crumbly.  Line a round cake tin with cling film and place biscuit mixture into tine and press down firmly, chill in fridge.

Stir Langage Farm curd cheese, lime or lemon juice with some zest in a bowl.  Add icing sugar and vanilla extract, mix well.  In a separate bowl whip Langage Farm double cream until firm peaks form and mix in the rest of the zest.  Fold the cream gently into the curd cheese mixture.  Chill mixture in fridge for an hour.  Please mixture on top of the biscuit base and chill overnight.

Alternatively make the cheesecake in individual ramekins.  Serve and enjoy!

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