Ingredients for the
Base:
4 ounces butter
8 ounces digestive biscuits (also known as Graham crackers in some parts
of the world)
1 tablespoon Scotch whisky
Ingredients for the
Filling:
8 ounces cream cheese
2 ounces caster sugar (granulated sugar in North America)
10 fluid ounces double cream (Note that 8 fluid ounces = One cup or half
a US pint)
1 tablespoon Scotch whisky
Ingredients for the
Topping:
8 ounces raspberries
2 tablespoons honey
3 fluid ounces (6 tablespoons) Scotch whisky
3 level teaspoons arrowroot
1 level teaspoon caster sugar (granulated sugar in North America)
5 fluid ounces whipping cream
1 tablespoon Scotch whisky
Melt the butter in a non-stick pan
Add the tablespoon of whisky
Crush
the digestive biscuits (Graham crackers)
Add to the pan.
Mix well
Press into a greased, loose-bottomed 8-inch cake tin
Chill
for about half an hour in the refridgerator.
Beat the cream cheese and sugar together.
Whip the double cream and whisky
until softly stiff
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
Stir in the arrowroot paste,
continue stirring over a low heat until the glaze is thick.
Stir
the raspberries into the glaze
Leave until cool.
Spread the raspberries and glaze over the base.
Whip the cream mixed with a tablespoon of whisky until softly stiff
Decorate the cheesecake.
Finally, sprinkle a tablespoon of malt whisky over the top just before serving.