Tipsy Tart: Raspberry Whisky Delight Cheesecake

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:

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:

1. Prepare the Base:

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   • 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.

2. Prepare the Filling:

   • In a mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy.

3. 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.

4. Spread the Filling:

   • Spread the cream cheese and whipped cream mixture over the chilled biscuit base evenly.

5. 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.

6. Combine with Raspberries:

   • Stir the soaked raspberries into the glaze mixture.
   • Allow the raspberry glaze to cool slightly.

7. Assemble the Cheesecake:

   • Spread the raspberry glaze and raspberries evenly over the cream cheese filling.

8. 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.

9. Final Touch:

   • Just before serving, sprinkle a tablespoon of malt whisky over the top of the cheesecake for an extra burst of flavor.

10. 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! 🎉🍰