Pimms Cheesecake

Pimm's Cheesecake

Gemma Simmonite, co-owner of Gastrono-me in Bury St Edmunds, has created the incredible pud, bringing together the favourite tennis season flavours: strawberries, raspberries, crushed meringues and an ever-so-naughty Pimm’s glaze. We spotted this in Hello Magazine!

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Author Gemma Simmonite


For the Cheesecake Base

  • 100 g butter melted
  • 225 g digestive biscuits
  • 2 tbsp caster sugar
  • ½ tsp salt

For the Filling

  • 900 g Philadelphia Cream Cheese room temperature
  • 250 g caster sugar
  • 3 tablespoons of plain flour
  • 2 tsp vanilla extract
  • 2 tsp of lemon zest
  • 3 large free-range eggs plus 1 yolk room temperature
  • 200 ml sour cream at room temperature and stirred until smooth

For the Pimm’s Glaze

  • 100 ml Pimm’s
  • 300 ml cloudy lemonade
  • 1 tablespoon of strawberry jam
  • 1 tsp of grenadine

For decoration

  • Strawberries raspberries, thinly paired cucumber, crushed meringue shells & mint


For the Cheesecake

  • Heat the oven to 180C/160F
  • Tip the biscuits, melted butter, caster and salt into a food processor and blitz to make fine crumbs, press into the tin firmly and bake for 10 minutes remove and allow to cool.
  • Increase the oven temperature to 220C/200F With an electric hand whisk or tabletop mixer beat the cream cheese on a low speed for about 2 minutes.
  • Slowly add the caster sugar, when incorporated add the flour, making sure to scrape the sides.
  • Now add the vanilla extract, lemon zest, eggs, and the egg yolk, again scraping down to make sure all the ingredients are incorporated. · Add the soured cream and whisk on low until just blended.
  • Pour in the filling and bake for ten minutes
  • Reduce the oven to 110C/90F and bake for a further 40 minutes.
  • Turn off the oven and open the door and leave for a further 2 hours.

For the Pimm’s Glaze

  • Put the Pimm’s, lemonade, grenadine and jam into a small saucepan and slowly bring to the boil.
  • Boil for 8-10 minutes until reduced and syrupy then strain into a jug and cool.

To Decorate

  • Arrange the strawberries, raspberries, meringue pieces, coiled cucumber slices, and mint. Drizzle with the Pimm’s glaze to make your toppings glisten.