Best 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.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

RASPBERRY, WHISKEY & OAT CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• To make the crust, crush the oatcakes with a rolling pin or in a food processor until sandy and no chunks remain. Stir in the rolled oats and sugar. Melt the butter over low heat in a small pan, then add it to the crushed oatcakes and stir to combine. Add a bit more butter if the mixture feels dry; it needs to be moist enough to hold together in small clumps. Spoon it into the pan and press firmly with the back of a spoon. Bake for 10 to 15 minutes, until just set (it will firm as it cools). Set aside while you prepare the filling. Turn the oven down to 250°F.
• To make the filling, beat the cream cheese in a large bowl until smooth. Add the sour cream and stir to combine, then add the honey, sugar, and vanilla extract. Stir in the whiskey to taste. (You can add a little extra, or none at all, if you prefer.) Lightly whisk the eggs in a separate bowl, then gradually add them to the cream cheese mixture while stirring continuously to prevent lumps from forming. The mixture should be thick and smooth.
• Pour the filling over the pre-baked crust. Bake for about 1 1/2 hours, until the filling is set and has just the slightest wobble in the center. Because it's baked at such a low temperature, it should be barely colored, just deepening to a light gold. Let cool to room temperature in the pan, then unmold and chill.
• Shortly before serving, arrange the raspberries on top of the cheesecake, fat ends down and tapered bottoms upward. You can cover with the raspberries earlier, but there's a risk that, if they're particularly ripe, their juices will seep into the creamy cheesecake.