RASPBERRY, WHISKEY & OAT CHEESECAKE
Provided by Ruby Tandoh
Categories Cake Dessert Kid-Friendly Cream Cheese Raspberry Oat Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8, generously
Number Of Ingredients 16
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.
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Dahiru Sani
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Stevie1901
[email protected]This cheesecake is a must-try for any cheesecake lover. The raspberry whiskey flavor is divine and the crust is so crumbly and delicious.
mdtareq mia
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture.
Harun Kalcin
[email protected]This was the best cheesecake I've ever had. The crust was so buttery and the filling was so creamy and smooth. I loved the raspberry whiskey flavor.
Park Jimin
[email protected]This cheesecake was amazing! The raspberry whiskey flavor was the perfect balance of sweet and tart. The crust was also perfectly crispy. I will definitely be making this again.
Deepansha Wadhera
[email protected]I'm not sure what went wrong with my cheesecake. The crust was burnt and the filling was curdled. I guess I'll have to practice more.
Ifti Khan
[email protected]This cheesecake was a bit of a disappointment. The crust was too crumbly and the filling was too dense. I think I'll try a different recipe next time.
Dylan Russell
[email protected]I followed the recipe exactly and my cheesecake turned out great! It was a little too sweet for my taste, but my friends loved it.
Phillip Oyem
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. The raspberry whiskey flavor was a nice touch.
Eva Spurlock
[email protected]This cheesecake was easy to make and turned out perfect. The crust was crispy and the filling was smooth and creamy. I loved the raspberry whiskey flavor.
KM MIRAJ
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The raspberry whiskey flavor was subtle but noticeable, and the oat crust added a nice crunch.
Sameers Sami
[email protected]This raspberry whiskey oat cheesecake was a hit at my last dinner party! The combination of flavors was perfect, and the crust was so crumbly and delicious. I will definitely be making this again.