Raspberry Whiskey Oat Cheesecake Recipes

RASPBERRY AND WHISKY CHEESECAKE

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.

RASPBERRY FOOL WITH WHISKY & TOASTED OATS

Steps:

• Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
• Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.