It's hard not to enjoy a crisp gin and tonic, or a creamy cheesecake - so combine the two, and you have an instant hit.That was certainly the case when Good Housekeeping magazine published a recipe for a Gin Cheesecake, which has proved to be a viral sensation with its readers.The dessert is the magazine's most popular sweet treat, and now it has shared the recipe with FEMAIL for readers to enjoy.The recipe for the boozy dessert is easy to follow and takes just 20 minutes - and there's no cooking involved.Good Housekeeping's cheesecake mix is made with indulgent white chocolate as well as gin and tonic flavouring, which you can pick up from Sainsbury's.The mixture also has a citrus kick to replicate the tang of a lemon or lime slice in a gin and tonic glass.To add even more zing, the cheesecake is finished off with a lemon curd icing that contains a generous amount of real gin.Once you've whipped the mix together, which takes just 20 minutes, you just leave it to set for 6 hours, or overnight. In the morning you will have the perfect dessert ready to serve up to guests - or to save for yourself.The gin cheesecake is decorated with a gin-infused lemon curd icing as well as slices of lime to mimic those you would have in a glass of gin and tonic 1. Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin (see GH Tip) with baking parchment. 2. Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed. 3. In a large bowl, beat together the cream cheese, icing sugar, gin, lime zest and juice, plus gin and tonic flavouring if using, with an electric handwhisk until smooth. 4. Gently heat the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water). When melted and smooth, lift bowl off the pan and allow to cool for 2min. Quickly fold the chocolate into the cream cheese bowl until combined. 5. In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined. 6. Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight. 7. When ready to serve, whisk the lemon curd with the gin. Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper. Spoon the curd mixture over the cheesecake, arrange the lime slices on top and serve. GH Tip: Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it).