Best 4 Raspberry Whiskey Oat Cheesecake Recipes
Indulge in a delightful symphony of flavors with our Raspberry Whiskey Oat Cheesecake, a culinary masterpiece that harmoniously blends the tangy sweetness of raspberries, the warmth of whiskey, and the nutty heartiness of oats. This delectable treat features a velvety cheesecake filling nestled within a crispy oat cookie crust, topped with a vibrant raspberry whiskey sauce that adds an extra layer of sophistication. Alongside this star attraction, we also present a collection of equally tempting recipes that showcase the versatility of raspberries and whiskey: a refreshing Raspberry Whiskey Sour cocktail, perfect for sipping on a warm summer evening; a savory Whiskey Glazed Salmon, where the whiskey adds a subtle smoky depth to the succulent fish; and a decadent Whiskey Chocolate Truffles, a delightful confection that combines the richness of chocolate with a hint of whiskey warmth. Prepare to tantalize your taste buds and embark on a culinary adventure that celebrates the harmonious union of raspberries and whiskey.
Here are our top 4 tried and tested recipes!
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY FOOL WITH WHISKY & TOASTED OATS
Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
- Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Nutrition Facts : Calories 321 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY AND WHISKY CHEESECAKE
Here's a simple cheesecake that uses two ingredients for which Scotland is well known - whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake.
Provided by Millereg
Categories Cheesecake
Time 1h35m
Yield 1 drunken cheesecake, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers) and add to the pan.
- Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an hour in the refrigerator.
- Beat the cream cheese and sugar together.
- Whip the double cream and whisky until softly stiff and fold into the cream mixture.
- Spread over the biscuit base and chill.
- Soak the raspberries in the honey and whisky for about 30 minutes.
- Strain the raspberries.
- You will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary.
- Take two ounces of juice and the arrowroot and mix to form a paste.
- Heat the rest of the juice with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over a low heat until the glaze is thick.
- Then stir the raspberries into the glaze and leave until cool.
- Spread the raspberries and glaze over the base.
- Whip the cream mixed with a tablespoon of whisky until softly stiff and then decorate the cheesecake.
- Finally, sprinkle a tablespoon of malt whisky over the top just before serving.
Tips:
- Use fresh raspberries: Fresh raspberries have a more intense flavor than frozen raspberries. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using them.
- Use a good quality whiskey: The quality of the whiskey you use will make a big difference in the flavor of the cheesecake. Use a whiskey that you enjoy drinking neat or on the rocks.
- Don't overbeat the cream cheese: Overbeating the cream cheese will make the cheesecake dense and crumbly. Beat the cream cheese until it is smooth and creamy, but don't overbeat it.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water and bake the cheesecake according to the recipe instructions.
- Chill the cheesecake thoroughly before serving: The cheesecake needs to be chilled for at least 4 hours, or overnight, before serving. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This Raspberry Whiskey Oat Cheesecake is a delicious and unique dessert that is perfect for any occasion. The combination of raspberries, whiskey, and oats creates a flavor that is both sweet and tart, with a hint of smokiness. The cheesecake is also very easy to make, and can be made ahead of time. So next time you're looking for a special dessert, give this Raspberry Whiskey Oat Cheesecake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
