JaneFood 09-06-18_5702
Pimms and Strawberry Cheesecake • Photo by PhilAshley.com

Wimbledon is not far from where I work and at this time of year I often see fans of tennis making their way to watch it from the courts. Strawberry and cream with a pimms is an English summer favourite of the tennis season, so I decided to incorporate them both in to my delicious cheesecake pudding. Your going to ‘love’ it!

Pimms and Strawberry Cheesecake
Adapted from Delicious Magazine

Cuts in to 8-10 slices


250g pack Lotus Biscoff biscuits
80g butter, melted
280g pack cream cheese
250g mascarpone
80g caster sugar
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
Small punnet of Strawberries husked

For the Pimms and strawberry layer
4 gelatine leaves or 1 sachet of vegetarian geletine
A wide strip of lemon skin and the juice
A wide strip of orange and the juice
A wide strip of lime and the juice
Juice from the strawberries
100g caster sugar
5 tablespoons of Pimms
300ml sugar free lemonade
A few fresh baby mint leaves to decorate


Firstly put the biscuits in a food processor and whizz to fine crumbs, then pour in the melted butter and mix. If you don’t have a food processor you can do this by breaking up the biscuits in a freezer bag with a rolling pin.

Pour the crumb mixture into a loose bottom cake tin and pat down until firm. Put in the fridge to harden for at least 30 minutes.

Put the strawberries in a pan with a tablespoon of sugar a splash of water and a squeeze of lemon. Simmer until they start breaking down, you can give them a little mash to help with this.

Strain the juice in to a jug and separate the mashed fruit.

Whisk the cream cheese, mascarpone, 80g sugar, grated zests and juices in a mixing bowl until smooth. Fold in the mashed strawberry mixture well.

Spread on top of the chilled biscuit base and level with a spatula. Chill for a least 2 hours until it has set.

To make the Pimms jelly layer, put the gelatine leaves in a bowl of cold water for 10 minutes to soften.

Meanwhile in a pan put the lemon, orange and lime juice with the pared zests, sugar and strawberry juice. Warm gently to dissolve the sugar.

Remove the zests then one by one whisk in the soften gelatine leaves in this warm fruit mixture until they dissolve. It has to be warm or they won’t dissolve.

Whisk in the Pimms and lemonade and allow to cool a little before carefully pouring over the chilled cheesecake layer.

Scatter over some mint leaves for decoration and leave it to set in the fridge for at least 4 hours.