Raspberry Whiskey Oat Cheesecake Recipes

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

Ingredients

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.

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

Ingredients

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.

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