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Cheesecake Ingredients

Topping Ingredients

Ingredients For Serving

  • Lemon slices

  • Mint 


  1. Combine biscuits and butter and press into the base and up the sides of a 23cm loose-bottomed cake tin. Refrigerate.

  2. Pour water over gelatine and stand for 5 minutes.

  3. Whip cream cheese until smooth then gradually beat in condensed milk until combined.

  4. Heat lemon juice in a saucepot.

  5. Stir in gelatine until completely melted. Cool slightly.

  6. Stir into cream cheese mixture and spoon over biscuit base.

  7. Refrigerate for 1½-2 hours until firm.

  8. Prepare jelly as per packet instructions, replacing cold water with tonic. Add Tanqueray™ Gin.

  9. Pour jelly mixture over set cheesecake.

  10. Refrigerate for another 2-3 hours or overnight until set.

  11. Serve garnished with lemon slices and mint.