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~ with a decadent raspberry-whisky topping and a lingering hint of scotch whisky throughout the cream cheese layer, this simple cheesecake recipe is perfect for the lughnasadh or autumnal equinox celebrations ~

scottish

ingredients:

base:
1/2 cup butter, melted
2 tbsp Scotch whiskey
2  3/4 cups graham wafer crumbs

filling:
2 pkg cream cheese, softened
1/2 cup granulated sugar
2 cups whipping cream
2 tbsp Scotch whiskey

topping:
2 cups raspberries
4 tbsp honey, melted
1/2 cup Scotch whisky
6 tsp arrowroot powder
2 tsp granulated sugar

decoration:
1 3/4 cups whipping cream
3 tbsp Scotch whisky

directions:

base:
mix together the butter, 2 tablespoons of Scotch whisky, and the graham wafer crumbs.  Press the mixture into a greased 9 X 13-inch cake pan.  Chill for 30 minutes in the fridge

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filling:
beat the cream cheese and sugar together until smooth, set aside.  Whip the cream and whisky until softly stiff, fold into the cream cheese mixture.  Spoon the filling onto the base and chill well

topping:
soak the raspberries in honey and whisky.  Leave for 30 minutes, then strain the raspberries, reserving approximately 1 cup of juice (top up with whisky if necessary)

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make a paste with 4 tablespoons of juice blended with the arrowroot powder.  Heat the remaining juice with the sugar until almost boiling.  Stir in the arrowroot mixture and return to a very low heat, constantly stirring until the glaze is thick.  Stir the raspberries into the glaze and set aside to cool.  Spoon the raspberry glaze over the cheesecake filling

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decorate:
whip the cream with 3 tablespoons of whisky until medium peaks form and use this to decorate the cheesecake.  Sprinkle with more Scotch whisky before serving, if desired

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