Whisky, Raspberry And Oatmeal Cheese Cake RecipePrint This
- 150 grams oatcakes
- 25 grams regular rolled oats
- 1 tablespoon + 2 teaspoons superfine sugar
- 100 grams unsalted butter
- 400 grams full-fat cream cheese
- 1/2 cup + 2 tablespoons sour cream
- 1/4 cup honey
- 100 grams (7 tbsp) superfine sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whiskey
- 3 large eggs
- 200 to 300 grams fresh raspberries
- 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.
- 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.