Lemon Cheesecake with Gin & Tonic Granita


For the cheesecake:

  • 2 packets of digestive biscuits
  • 150g butter, melted
  • 3Tbs honey
  • 1kg Paysan Breton Natural Spreadable Cheese
  • 4 Lemons, juice and zest
  • 300g Caster sugar
  • 6Tbs Icing sugar


For the Granita:

  • 100ml Water
  • 200g Caster sugar
  • 150ml Gin
  • 2 Lemons
  • 500ml Tonic


  1. To make the base, crush the biscuits in a food processor until fine and place in a bowl. Add the butter and honey and mix well. Press into a loose-base cake tin using the back of a spoon and refrigerate.
  2. To make the filling, combine all the remaining ingredients and mix well, but do not over-mix or it will split. Place filling on top of base and refrigerate again.
  3. To make the granita heat the water with the sugar for about 5 minutes until the sugar is dissolved. Add the gin, two lemons and tonic water, stir then pour into a freezer-proof container. Cool to room temperature before putting into the freezer to freeze for 2 hours – whisk after the first hour and again half an hour later. Prior to serving, break up with a fork to give a softer texture.
  4. Assemble a slice of cheesecake with a scoop of granita on a plate and serve with caramel sauce.

You may also like

© 2024 Eurilait