Cheesecake ( highland )
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| British measurements | ||
| 4 | ounces | Butter |
| 1 | tablespoon | Scotch whiskey |
| 8 | ounces | Digestive (graham) biscuits |
| . crushed | ||
| 8 | ounces | Cream cheese |
| 2 | ounces | Caster (granulated) sugar |
| 10 | fluid ounce | Double (heavy) cream |
| 1 | tablespoon | Scotch whiskey |
| 8 | ounces | Raspberries |
| 2 | tablespoons | Honey |
| 3 | fluid ounce | Scotch whiskey |
| 3 | teaspoons | Arrowroot |
| 1 | teaspoon | Caster (granulated) sugar |
| 5 | fluid ounce | Whipping cream |
| 1 | tablespoon | Scotch whiskey |
Directions
BASE
FILLING
TOPPING
Firstly, make the base. Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits. Press mixture well down into a greased loose-bottomed 8-inch cake tin. Chill for 30 minutes in fridge. To make the filling, beat cream cheese and caster sugar together until smooth. Whip douhle cream and whisky until softly stiff and fold into cream cheese mixture. Spoon over biscuit base and chill well. for the topping, soak the raspberries in honey and whisky. Leave for 30 minutes, then strain raspberries, leaving approximately 4 fluid oz juice (top up with whisky if necessary).
Make a paste with 2 tablespoons of juice blended with arrowroot. Heat remaining juice with caster sugar until almost boiling. Stir in arrowroot paste and return to a very low heat, continually stirring until glaze is thick. Stir raspberries into glaze, and then leave until cool. Spoon raspberry glaze over cheesecake. Whip cream with a tablespoon of whisky until softly stiff and use this to decorate the cheesecake. Sprinkle with malt whisky before serving.
"Scotch Whiskey Recipes"
: by Jo Guthrie
Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 15 Jun 96