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This cheesecake was inspired by a trip to the highlands of Scotland, be careful not to put too much whisky into the mix or the cream will not set.
Serves: 8 (Cake tin 20cm x 4cm, loose bottom flan ring)
Preparation time: 30 minutes
For the base
For the filling
Chef’s tips: Ensure that the base has set otherwise it will come away when you add the mixture. Be careful not to over process the cheese and cream as they can split from too much blending.
150g digestives20g demerara biscuits70g melted butter
350g cream cheese500ml double cream60g sugar2 tbsp vanilla extract2 tbsp whisky3 tbsp honey
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