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  • 250g digestive biscuits
  • 100g butter, melted
  • 600g cream cheese
  • 100g icing sugar
  • Zest and juice of 1 lime, plus extra zest to serve
  • 50ml Finders Lemon & Lime Gin
  • 280ml double cream
  • 250ml Finders Lemon & Lime Gin and tonic (mixed as a drink)
  • 2tbsp caster sugar
  • 1 lemon, half juiced, half finely sliced


  1. Butter and line a 23cm loose-bottomed tin with baking parchment.
  2. Crush the digestive biscuits in a plastic food bag with a rolling pin, or blitz in a food processor.
  3. Transfer to a bowl and pour over the melted butter. Mix thoroughly.
  4. Tip into the tin, press down firmly into the base to create an even layer. Chill in fridge for 1 hr to set.


  1. Place the cream cheese, icing sugar and lime zest in a bowl and beat with an electric whisk until smooth.
  2. Tip in the Finders Lemon & Lime gin and double cream, continue beating until the mixture is thick and completely combined.
  3. Now spoon it onto the biscuit base, and spread to the edges.
  4. Smooth the top down with the back of a large spoon or spatula. Leave to set in the fridge overnight.


  1. Pour the 250ml G&T combination into a pan, add the caster sugar and lemon juice and boil hard.
  2. Once it has reduced to a syrup (about 3-4 minutes on a high heat), allow it to cool a little before adding the lime juice. Then toss your slices of lemon in the syrup. Allow to cool completely.
  3. Drizzle the syrup over the top of the cheesecake and decorate with lemon slices.