Raspberry and Whisky Cheesecake
Indulge in the luxurious flavors of a Raspberry and Whisky Cheesecake, where creamy decadence meets a hint of boozy sophistication. This no-bake dessert begins with a buttery digestive biscuit crust, perfectly offset by a silky filling made from cream cheese, mascarpone, and a touch of whisky for a rich, warming depth of flavor. A vibrant homemade raspberry topping, delicately sweetened with a hint of lemon, adds a tangy burst of freshness that complements the smooth, velvety layers. Gelatin ensures the cheesecake sets beautifully, making it ideal for slicing and serving at special gatherings. Finished with a glossy raspberry glaze and fresh berries, this elegant cheesecake is a show-stopping treat that's as visually stunning as it is delicious. Perfect for lovers of unique desserts, this recipe is sure to impress with its balance of creamy indulgence and fruity sophistication.
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Ingredients
- 200 g Digestive biscuits
- 100 g Unsalted butter
- 500 g Cream cheese
- 250 g Mascarpone cheese
- 150 g Powdered sugar
- 200 ml Whipping cream
- 3 tbsp Whisky
- 1 tsp Vanilla extract
- 250 g Fresh raspberries
- 2 tbsp Granulated sugar
- 1 tbsp Lemon juice
- 1 Gelatin sheet or gelatin powder
- 2 tbsp Water (for gelatin)
- 75 g Raspberry jam
Directions
Step 1
Prepare the cheesecake base: Place the digestive biscuits in a resealable bag and crush them into fine crumbs using a rolling pin. Alternatively, pulse them in a food processor until finely ground.
Step 2
Melt the unsalted butter in a small saucepan or microwave. Combine the biscuit crumbs with the melted butter in a mixing bowl and mix until evenly coated.
Step 3
Press the biscuit mixture into the base of a 23cm (9-inch) springform cake tin. Use the back of a spoon to press it down firmly and evenly. Refrigerate for 15-20 minutes to set.
Step 4
In a large mixing bowl, beat the cream cheese, mascarpone cheese, and powdered sugar until smooth and creamy using an electric mixer or a whisk.
Step 5
Whip the whipping cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture.
Step 6
Add the whisky and vanilla extract to the cream cheese mixture and continue to blend until well incorporated.
Step 7
If using gelatin, bloom it in 2 tablespoons of water for a few minutes, then heat gently until dissolved. Allow it to cool slightly before stirring into the cheesecake mixture to help it set properly.
Step 8
Pour the cheesecake mixture over the chilled biscuit base, spreading it out evenly. Tap the tin gently on the counter to release any air bubbles. Refrigerate for at least 6 hours or preferably overnight.
Step 9
Prepare the raspberry topping: In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Step 10
Strain the raspberry sauce through a fine-mesh sieve to remove seeds, pressing with the back of a spoon to extract as much liquid as possible. Discard the seeds and let the sauce cool completely.
Step 11
Optional: If you prefer a glossy finish, stir in the raspberry jam once the sauce has cooled.
Step 12
Once the cheesecake has set, remove it from the tin and transfer it to a serving plate. Spread the raspberry sauce evenly over the top.
Step 13
Decorate the cheesecake with additional fresh raspberries if desired, then slice and serve.
Nutrition Facts
| Serving size | (1846.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6269.9 |
| Total Fat 473.2g | 0% |
| Saturated Fat 282.4g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 1283.9mg | 0% |
| Sodium 2778.0mg | 0% |
| Total Carbohydrate 417.3g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 273.3g | |
| Protein 60.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1063.9mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1265.5mg | 0% |
Source of Calories