Raspberry and Whisky Cheesecake Recipe 🍰🥃
Overview:
Indulge in the rich flavors of Scotland with this Raspberry and Whisky Cheesecake. Perfect for any occasion, this dessert combines the sweetness of raspberries with the warmth of whisky, creating a delightful treat that will impress your guests. Whether it’s for a special dinner party or a cozy night in, this cheesecake is sure to be a hit!
- Name: Raspberry and Whisky Cheesecake
- Category: Cheesecake
- Keywords: Dessert, Raspberries, Grains, Cheese, Berries, Fruit, Scottish, European, Low Protein, Potluck, Christmas, Weeknight, St. Patrick’s Day, No Cook, < 4 Hours, Easy
- Servings: 6
- Yield: 1 drunken cheesecake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Butter |
| 8 | Cream cheese |
| 1 | Caster sugar |
| 8 | Raspberries |
| 2 | Honey |
| 10 | Arrowroot |
| 1 | Caster sugar |
| Graham crackers (digestive biscuits) | |
| Double cream | |
| Whisky |
Nutritional Information (per serving):
- Calories: 762
- Fat: 58.5g
- Saturated Fat: 35.7g
- Cholesterol: 184.3mg
- Sodium: 505mg
- Carbohydrates: 42.8g
- Fiber: 2.5g
- Sugar: 17.8g
- Protein: 7.3g
Instructions:
-
Prepare the Base:
- Melt the butter in a non-stick pan over low heat.
- Add a tablespoon of whisky to the melted butter.
- Crush the digestive biscuits (Graham crackers) and add them to the pan.
- Mix well to combine all ingredients.
- Press the mixture into a greased, loose-bottomed 8-inch cake tin.
- Chill the base in the refrigerator for about half an hour to set.
-
-
Prepare the Filling:
- In a mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy.
-
Whipped Cream Mixture:
- Whip the double cream and whisky together until softly stiff peaks form.
- Gently fold the whipped cream mixture into the cream cheese mixture until well combined.
-
Spread the Filling:
- Spread the cream cheese and whipped cream mixture over the chilled biscuit base evenly.
-
Prepare the Raspberry Glaze:
- In a separate bowl, soak the raspberries in honey and whisky for about 30 minutes.
- Strain the raspberries, reserving the liquid.
- You’ll need about 4 fluid ounces of raspberry juice. If necessary, top it up with more whisky.
- Take 2 ounces of the raspberry juice and mix it with arrowroot to form a paste.
- Heat the remaining raspberry juice with caster sugar until almost boiling.
- Stir in the arrowroot paste and continue stirring over low heat until the glaze thickens.
-
Combine with Raspberries:
- Stir the soaked raspberries into the glaze mixture.
- Allow the raspberry glaze to cool slightly.
-
Assemble the Cheesecake:
- Spread the raspberry glaze and raspberries evenly over the cream cheese filling.
-
Whipped Cream Topping:
- Whip the remaining double cream with a tablespoon of whisky until softly stiff peaks form.
- Decorate the cheesecake with the whipped cream topping.
-
Final Touch:
- Just before serving, sprinkle a tablespoon of malt whisky over the top of the cheesecake for an extra burst of flavor.
-
Serve and Enjoy:
- Slice the Raspberry and Whisky Cheesecake into portions and serve to delighted guests.
Tips:
- For a variation, try using other soft fruits such as blackcurrants or loganberries instead of raspberries.
- Ensure that the biscuit base is well-chilled before adding the cream cheese filling to prevent it from becoming soggy.
- Adjust the amount of whisky in the recipe according to your preference for a stronger or milder whisky flavor.
- Garnish with fresh raspberries or a drizzle of raspberry sauce for an extra touch of elegance.
Conclusion:
This Raspberry and Whisky Cheesecake is a decadent dessert that combines the best of Scotland’s flavors in every bite. With its creamy texture, fruity topping, and hint of whisky, it’s sure to become a favorite among your family and friends. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is guaranteed to impress. Enjoy! 🎉🍰
