Title: Highland Cheesecake
Categories: Irish Alcohol Cheesecake Dessert
Yield: 6 Servings
| | | British measurements |
| BASE |
| 4 | oz | Butter |
| 1 | tb | Scotch whiskey |
| 8 | oz | Digestive (graham) biscuits |
| | | . crushed |
| FILLING |
| 8 | oz | Cream cheese |
| 2 | oz | Caster (granulated) sugar |
| 10 | fl | Double (heavy) cream |
| 1 | tb | Scotch whiskey |
| TOPPING |
| 8 | oz | Raspberries |
| 2 | tb | Honey |
| 3 | fl | Scotch whiskey |
| 3 | ts | Arrowroot |
| 1 | ts | Caster (granulated) sugar |
| 5 | fl | Whipping cream |
| 1 | tb | Scotch whiskey |
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
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