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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Rukesh Subedi
[email protected]This cheesecake looks delicious! I can't wait to try it.
Akbar Molla
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was too crumbly and the filling was too runny.
Alisa Kravtsov
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Marjorie Arroyo
[email protected]I've made this cheesecake several times and it's always a hit! It's the perfect dessert for any occasion.
Just Alone
[email protected]This cheesecake is a must-try for any cheesecake lover! It's creamy, decadent, and has the perfect amount of whiskey flavor.
Sayma AktEr
[email protected]I'm not a fan of cheesecake, but I loved this one! It was so light and fluffy, and the flavors were perfectly balanced.
Renee Schuster
[email protected]This cheesecake was amazing! I loved the combination of flavors and textures. It was the perfect dessert for a special occasion.
Heer Shah
[email protected]The crust was a little too crumbly for my liking, but the cheesecake filling was delicious.
Curtessia Duncan
[email protected]This cheesecake was a little too boozy for my taste. I think I would have preferred it without the whiskey.
Asrar Jar
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly! The crust was crispy and the filling was creamy and smooth. I loved the flavor of the raspberries and whiskey together.
Akash Danwar
[email protected]This cheesecake was so easy to make! I was worried that the whiskey oat crust would be difficult, but it was actually really simple. The cheesecake filling was also very easy to make, and it turned out perfectly.
Shamima Rahman
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I will definitely be making this again.
Akua Afriyie Anastasia adu
[email protected]This is the best cheesecake I've ever had! The raspberry whiskey oat crust was so unique and delicious, and the cheesecake filling was perfectly creamy and tangy.
Treven Wilcox
[email protected]I'm not a huge fan of whiskey, but I was pleasantly surprised by how well it worked in this cheesecake. It added a subtle smokiness that really complemented the raspberries.
Pappu Gupta
[email protected]This raspberry whiskey oat cheesecake was a hit at my dinner party last night! The flavors were perfectly balanced and the texture was creamy and smooth. I will definitely be making this again.