• 6servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. British measurements

  2. 4 ounces Butter

  3. 8 ounces Digestive (graham) biscuits

  4. crushed 8 ounces Cream cheese

  5. 2 ounces Caster (granulated) sugar

  6. 10 fluid ounce Double (heavy) cream

  7. 8 ounces Raspberries

  8. 2 tablespoons Honey

  9. 3 fluid ounce Scotch whiskey

  10. 3 teaspoons Arrowroot

  11. 1 teaspoon Caster (granulated) sugar

  12. 5 fluid ounce Whipping cream

  13. 1 tablespoon Scotch whiskey

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.

  3. "Scotch Whiskey Recipes"

  4. : 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


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