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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Recipe Information
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
Instructions
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.
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.
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.
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.
Whip the whipping cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture.
Add the whisky and vanilla extract to the cream cheese mixture and continue to blend until well incorporated.
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.
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.
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.
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.
Optional: If you prefer a glossy finish, stir in the raspberry jam once the sauce has cooled.
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.
Decorate the cheesecake with additional fresh raspberries if desired, then slice and serve.
Nutrition Facts
Calories |
6270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.2 g | 607% | |
| Saturated Fat | 282.4 g | 1412% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 417.3 g | 152% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 273.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
