Ingredients for Raspberry And Whisky Cheesecake
- 50g butter
- 200g digestive biscuits
- Scotch Whisky
- 250g cream cheese
- Caster Sugar
- 200ml double cream (plus 150ml for decoration)
- 250g fresh raspberries
- 2 tbsp honey
- 1 tsp arrowroot powder
- Whipping Cream
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How to Make Raspberry And Whisky Cheesecake
- Crush 200g digestive biscuits. Melt 50g butter in a non-stick pan with 1 tbsp whisky. Add crushed biscuits, mix well, and press into a greased 8-inch loose-bottomed cake tin. Chill for 30 minutes.
- Beat 250g cream cheese with 100g caster sugar until smooth.
- In a separate bowl, whip 200ml double cream with 1 tbsp whisky until softly peaked. Gently fold into the cream cheese mixture.
- Spread the cream mixture evenly over the chilled biscuit base. Refrigerate.
- Gently toss 250g fresh raspberries with 2 tbsp honey and 1 tbsp whisky. Macerate for 30 minutes.
- Strain the raspberries, reserving approximately 100ml of juice. Add more whisky if needed to reach 100ml.
- Mix 2 tablespoons of reserved raspberry juice with 1 tsp arrowroot powder to create a paste.
- Heat the remaining raspberry juice (8 tablespoons) with 50g caster sugar until almost boiling. Stir in the arrowroot paste until the glaze thickens (about 1-2 minutes).
- Stir in the macerated raspberries and let cool completely.
- Spread the raspberry glaze evenly over the cheesecake.
- Whip 150ml double cream with 1 tbsp whisky until softly peaked. Decorate the cheesecake with whipped cream.
- Drizzle 1 tbsp malt whisky over the top just before serving. Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
71g
Fat
178g
Carbs
14g