Scotland Sweet Recipes Ideas

Raspberry and Whisky Cheesecake Recipe

Here's a simple cheesecake recipe which uses two ingredients for which Scotland is well known - whisky (note without the e, whiskey is the Irish spelling) and raspberries. Both of these ingredients combine to give the cheescake an added zing or slight bitterness. If you find raspberries too bitter then instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake.

Raspberry and Whisky Cheesecake Recipe

Ingredients for the Base:
8 ounces digestive biscuits (also known as Graham crackers in some parts of the world)
4 ounces butter
1 tablespoon Scotch whisky

Ingredients for the Filling:
2 ounces caster sugar (granulated sugar in North America)
10 fluid ounces double cream (Note that 8 fluid ounces = One cup or half a US pint)
8 ounces cream cheese
1 tablespoon Scotch whisky

Ingredients for the Topping:
3 level teaspoons arrowroot
1 level teaspoon caster sugar (granulated sugar in North America)
5 fluid ounces whipping cream
8 ounces raspberries
2 tablespoons honey
3 fluid ounces (6 tablespoons) Scotch whisky (or slightly less according to taste)
1 tablespoon Scotch whisky

Method: Melt the butter in a non-stick pan, add one tablespoon of whisky, crush the digestive biscuits and add to the pan. Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an hour in the refridgerator.

Beat the cream cheese and sugar together. Whip the double cream and whisky until softly stiff and fold into the cream mixture. Spread over the biscuit base and chill again.

Soak the raspberries in the honey and whisky for about 30 minutes then strain the raspberries. You will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary. Take two ounces of juice and the arrowroot and mix to form a paste. Heat the rest of the juice with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over a low heat until the glaze is thick. Then stir the raspberries into the glaze and leave until cool (no need to chill in fridge).

Spread the raspberries and glaze over the base. Whip the cream mixed with a tablespoon of whisky until softly stiff and then decorate the cheesecake. Finally, sprinkle a tablespoon of malt whisky over the top just before serving.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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