When Malcolm’s dad and one of Malcolm’s friends from university came to stay this week, I was craving a pudding to go with dinner but needed something quick and easy. I’d been dying to make individual no-bake cheesecakes for a while and wanted to put them in glasses to show off the layers. After a brief root about our cupboards it became apparent that the only small glasses we have are whisky nosing glasses – we buy them whenever we visit a distillery so we have a nice wee collection!
Logically, if I was going to put a cheesecake in a whisky glass, I would have to put whisky in the cheesecake. I remembered spying a recipe for whisky and raspberry cheesecake in a cookbook at the Glengoyne Distillery shop when we were there earlier this year and thought I’d have a go at recreating it in miniature.
Whisky and raspberry cheesecakes
Makes 4, preparation time 10 minutes
100g digestive biscuits
50g butter, melted
200g cream cheese (I used Philadelphia)
150ml double cream
50g icing sugar
1 tbsp whisky (I used Balvenie, a nice gentle Speyside whisky)
For the raspberry coulis
icing sugar to taste
- Crush the digestive biscuits in a food processor or in a food bag with a rolling pin. Combine with the melted butter and press into the bottom of the glasses with the back of a spoon. Place in the fridge while making the topping.
- In a bowl, whisk the cream until thick. Add the cream cheese, icing sugar and whisky and fold gently until combined. Spoon the topping into the glasses and place in the fridge.
- For the coulis, remove 12 raspberries and set them aside. Blend the remaining raspberries in a food processor until smooth. Add the icing sugar to taste.
- Push the coulis through a sieve to remove all the seeds.
- Remove the cheesecakes from the fridge, place three of the whole raspberries in each of the glasses and drizzle 2 – 3 tsp of the coulis over each cheesecake.
From the four that I made there was still one left over for me to take for lunch the next day! What a treat!