Raspberry And Whisky Cheesecake Recipes

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RASPBERRY, WHISKEY & OAT CHEESECAKE



Raspberry, Whiskey & Oat Cheesecake image

Provided by Ruby Tandoh

Categories     Cake     Dessert     Kid-Friendly     Cream Cheese     Raspberry     Oat     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8, generously

Number Of Ingredients 16

Crust:
150 grams (5.25 oz) oatcakes
25 grams (5 tbsp) regular rolled oats
1 tablespoon + 2 teaspoons superfine sugar
100 grams (7 tbsp) unsalted butter
Filling:
400 grams (14 oz) full-fat cream cheese
1/2 cup + 2 tablespoons sour cream
1/4 cup honey
100 grams (7 tbsp) superfine sugar
1 teaspoon vanilla extract
2 to 3 tablespoons whiskey
3 large eggs
200 to 300 grams (1 1/2 to 2 1/2 c) fresh raspberries
Special equipment:
8-inch round removable bottom or springform pan

Steps:

  • Preheat the oven to 350°F.
  • To make the crust, crush the oatcakes with a rolling pin or in a food processor until sandy and no chunks remain. Stir in the rolled oats and sugar. Melt the butter over low heat in a small pan, then add it to the crushed oatcakes and stir to combine. Add a bit more butter if the mixture feels dry; it needs to be moist enough to hold together in small clumps. Spoon it into the pan and press firmly with the back of a spoon. Bake for 10 to 15 minutes, until just set (it will firm as it cools). Set aside while you prepare the filling. Turn the oven down to 250°F.
  • To make the filling, beat the cream cheese in a large bowl until smooth. Add the sour cream and stir to combine, then add the honey, sugar, and vanilla extract. Stir in the whiskey to taste. (You can add a little extra, or none at all, if you prefer.) Lightly whisk the eggs in a separate bowl, then gradually add them to the cream cheese mixture while stirring continuously to prevent lumps from forming. The mixture should be thick and smooth.
  • Pour the filling over the pre-baked crust. Bake for about 1 1/2 hours, until the filling is set and has just the slightest wobble in the center. Because it's baked at such a low temperature, it should be barely colored, just deepening to a light gold. Let cool to room temperature in the pan, then unmold and chill.
  • Shortly before serving, arrange the raspberries on top of the cheesecake, fat ends down and tapered bottoms upward. You can cover with the raspberries earlier, but there's a risk that, if they're particularly ripe, their juices will seep into the creamy cheesecake.

ROYAL RASPBERRY CHEESECAKE



Royal Raspberry Cheesecake image

This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 21

3/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon finely grated lemon zest
6 tablespoons butter, softened
1 large egg yolk, lightly beaten
1/4 teaspoon vanilla extract
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
1/4 cup whole milk
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup currant jelly
3 cups whole raspberries

Steps:

  • In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE



Swirled Raspberry & Chocolate Cheesecake image

One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 12

4 large eggs
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/3 cup butter, melted
FILLING:
1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and cooled
Additional fresh raspberries, optional

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.

Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.

RASPBERRY AND WHISKY CHEESECAKE



Raspberry and Whisky Cheesecake image

Here's a simple cheesecake that uses two ingredients for which Scotland is well known - whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake.

Provided by Millereg

Categories     Cheesecake

Time 1h35m

Yield 1 drunken cheesecake, 6 serving(s)

Number Of Ingredients 14

4 ounces butter
8 ounces digestive biscuits (also known as Graham crackers in some parts of the world)
1 tablespoon Scotch whisky
8 ounces cream cheese
2 ounces caster sugar (granulated sugar in North America)
10 fluid ounces double cream
1 tablespoon Scotch whisky
8 ounces raspberries
2 tablespoons honey
3 fluid ounces Scotch whisky
3 teaspoons arrowroot
1 teaspoon caster sugar (superfine sugar in North America)
5 fluid ounces whipping cream
1 tablespoon Scotch whisky

Steps:

  • Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers) 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 refrigerator.
  • 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.
  • Soak the raspberries in the honey and whisky for about 30 minutes.
  • 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.
  • 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.

MINI RASPBERRY SWIRL CHEESECAKES



Mini Raspberry Swirl Cheesecakes image

These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.

Provided by Angela

Categories     Cheesecake Cupcakes

Time 35m

Yield 16

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
2 large eggs
8 teaspoons raspberry puree

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
  • Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
  • Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
  • Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
  • Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
  • Refrigerate before serving.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg

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