cheesecake

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Wimbledon fans will adore this Pimm's Cheesecake recipe

Anyone for tennis? And cheesecake?

Sophie Hamilton

Your eyes are not deceiving you HELLO! readers… this is, indeed, a Pimm's Cheesecake with a Wimbledon theme. Could there BE a more British dessert?

Gemma Simmonite, co-owner of Gastrono-me in Bury St Edmunds, has created the incredible pudd, bringing together our favourite ingredients from tennis season: juicy strawberries, raspberries, crushed meringues and an ever-so-naughty Pimm’s glaze.

Impress your family and friends with the recipe below…

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Pimm's Cheesecake recipe

Preparation time 30 minutes, cooking time 1hr 15, serves 8-10

You will need a 23cm springform cake tin, greased and lined with parchment. Clip the sides of the tin with the excess of parchment paper sticking out.

For the Cheesecake Base

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

For the Filling

  • 900g Philadelphia Cream Cheese, room temperature
  • 250g caster sugar
  • 3 tablespoons of plain flour
  • 2 tsp vanilla extract
  • 2tsp 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

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

For the Cheesecake Decoration

  • A selection of strawberries and raspberries
  • Thinly paired cucumber
  • Crushed meringue shells
  • Mint sprigs ·

pimms

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cake-tin

Springform non-stick cake tin, £9.99, Amazon

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Instructions

 

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 down 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.

hand-whisk

Russell Hobbs hand mixer, £27, Amazon

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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.
  • 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.

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