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
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
