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It’s the second week of the Great British Bake Off, so you know what that means… another banging Didsbury Gin Bake for you to try!

We’ve partnered up with award-winning North East baker John Lognonne to bring you an exciting one this week and it technically isn’t even a bake at all! It’s a Strawberry & Sicilian Lemon Didsbury Gin Cheesecake. How good does that sound?

Top tip: If you want an extra flavourful serve, why not also make a strawberry coulis with a tablespoon of Didsbury Gin mixed in?

Check out the recipe below and tag us with your creations @Didsbury_Gin on Instagram or @DidsburyGin on twitter. Don’t forget to use the hashtag #DGatHome and happy baking!


500g digestive biscuits
250g unsalted butter

2 limes (zest and juice)
2 lemons (zest and juice)
100g unsalted butter
200g caster sugar
100ml Strawberry and Sicilian Lemon Didsbury Gin
4 medium eggs 

Cheesecake Filling:
600g full fat cream cheese
75g icing sugar
70ml Strawberry and Sicilian Lemon Didsbury Gin
200ml double cream
8 strawberries


Blitz digestives in a food processor (or crush with a rolling pin).
Melt the butter and mix with digestives in a bowl.
Line a 10inch spring form cake tin with grease proof paper.
Push the crumb base into the base of the lined tin.
Put in the fridge to set (approx one hour).

Put the sugar, butter and Gin into a bain-marie and melt.
Zest and juice the lemon and limes, add zest and juice to mixture over bain-marie.
Melt down until smooth and silky.
Beat the eggs and then add to the mix.
Whisk continuously over the bain-marie, for 10-15 until it’s custard- like in texture.
Push the curd through a sieve into a clean bowl.
Pour into the crumb base and level off.
Put in fridge to set (approx one hour).

Cheesecake filling:
Whisk the cream cheese, icing sugar and gin together with electric whisk (or by hand if you’re strong) until silky smooth.
In a separate bowl, whisk 200ml cream until it forms stiff peaks.
Dice up the strawberries into small pieces.
Fold in the cream cheese mixture and the cream, slowly adding the strawberries.
Spoon the mixture over the biscuit and curd base.
Level off.
Put in fridge to set overnight (for best results).

To Serve:
Garnish with strawberries and candied lemon.
Now, enjoy!