Raspberry, Whiskey & Oat Cheesecake
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
55
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Whiskey3 large
Egg2 cup
Raspberry (fresh)5 tbsps
Regular Rolled Oats7 tbsps
Unsalted Butter400 g
Cream Cheese (full-fat)1 cup
Honey7 tbsps
Sugar (superfine)1 tsp
Vanilla ExtractDirections:
1
Add the sour cream and stir to combine, then add the honey, sugar, and vanilla extract
2
Preheat the oven to 350°F
3
To make the crust, crush the oatcakes with a rolling pin or in a food processor until sandy and no chunks remain
4
Stir in the rolled oats and sugar
5
Melt the butter over low heat in a small pan, then add it to the crushed oatcakes and stir to combine
6
Add a bit more butter if the mixture feels dry; it needs to be moist enough to hold together in small clumps
7
Spoon it into the pan and press firmly with the back of a spoon
8
Bake for 10 to 15 minutes, until just set (it will firm as it cools)
9
Set aside while you prepare the filling
10
Turn the oven down to 250°F
11
To make the filling, beat the cream cheese in a large bowl until smooth
12
Stir in the whiskey to taste
13
(You can add a little extra, or none at all, if you prefer
14
) 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
15
The mixture should be thick and smooth
16
Pour the filling over the pre-baked crust
17
Bake for about 1 1/2 hours, until the filling is set and has just the slightest wobble in the center
18
Because it's baked at such a low temperature, it should be barely colored, just deepening to a light gold
19
Let cool to room temperature in the pan, then unmold and chill
20
Shortly before serving, arrange the raspberries on top of the cheesecake, fat ends down and tapered bottoms upward
21
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
22
Preheat the oven to 350°F
23
To make the crust, crush the oatcakes with a rolling pin or in a food processor until sandy and no chunks remain
24
Stir in the rolled oats and sugar
25
Melt the butter over low heat in a small pan, then add it to the crushed oatcakes and stir to combine
26
Add a bit more butter if the mixture feels dry; it needs to be moist enough to hold together in small clumps
27
Spoon it into the pan and press firmly with the back of a spoon
28
Bake for 10 to 15 minutes, until just set (it will firm as it cools)
29
Set aside while you prepare the filling
30
Turn the oven down to 250°F
31
To make the filling, beat the cream cheese in a large bowl until smooth
32
Add the sour cream and stir to combine, then add the honey, sugar, and vanilla extract
33
Stir in the whiskey to taste
34
(You can add a little extra, or none at all, if you prefer
35
) 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
36
The mixture should be thick and smooth
37
Pour the filling over the pre-baked crust
38
Bake for about 1 1/2 hours, until the filling is set and has just the slightest wobble in the center
39
Because it's baked at such a low temperature, it should be barely colored, just deepening to a light gold
40
Let cool to room temperature in the pan, then unmold and chill
41
Shortly before serving, arrange the raspberries on top of the cheesecake, fat ends down and tapered bottoms upward
42
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