Blitz the Digestives Biscuits in a food processor, or bash them up as finely as you can in a bowl.
Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
Leave to set in the fridge for now whilst doing the rest.
In a stand mixer, or a large bowl with an electric hand whisk, add you Mascarpone and Icing Sugar and whisk till smooth.
Once smooth, add in your Double Cream and straight Pimms, and whisk again till thick and combined.
It shouldn't take that long at all to whisk, and it might look a little weird at first but it will come together. Try not to over whisk.
Once mixed, add it onto your biscuit base, spread evenly, and chill in the fridge overnight or for 5-6 hours minimum. Alternatively, freeze for a couple of hours.
Whip up the 150ml of Double Cream with the Icing Sugar and 1tbsp of pimm's to soft peaks.
Dollop the cream into the middle of the cheesecake, and decorate!
I had wedges of orange, fresh mint leaves, thin slices of cucumber, and whole and quartered strawberries.
I used the regular Pimm's straight out of the bottle, but I'm sure the special edition ones would work as well.
You can use gelatine or a vegetarian equivalent in the cheesecake, but thats up to you. If you do, you can increase the Pimm's quantity to 200ml. I've made this using Gelatine leaves and used 5 of the Dr Oetker ones.
The cream on top is completely optional, but it makes a nice base for the decoration to sit on. Alternatively, you can pipe the cream on like I do with my other cheesecakes, and then decorate accordingly.
This cheesecake will last for 3 days in the fridge, or up to 3 months in the freezer.
Amount Per Serving
Calories 517Calories from Fat 441
% Daily Value*
Saturated Fat 29g181%
Vitamin A 1565IU31%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.