Name: Cheesecake
Total time: 30 min
Yield: 8
Ingredients: 150g digestives; 20g demerara biscuits; 70g melted butter; 350g cream cheese; 500ml double cream; 60g sugar; 2 tbsp vanilla extract; 2 tbsp whisky; 3 tbsp honey

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Cheesecake

Serves: 8

Course: Desserts

Category: Cakes

Total time (min.): 30

Complexity (1 to 3): 2

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.

Tools

Food Processors
Knife blade

Ingredients

For the base

150g digestives
20g demerara biscuits
70g melted butter

For the filling

350g cream cheese
500ml double cream
60g sugar
2 tbsp vanilla extract
2 tbsp whisky
3 tbsp honey

Method

For the base

Attach the knife blade to the food processor.
Add the biscuits, sugar and butter and process to a crumb consistency using the pulse action.
Press the biscuit mixture into the base of the cake tin (20cm x 4cm flan ring). Place this into the refrigerator to set.

For the filling

Place the cream cheese, vanilla extract, honey, whisky and sugar into the food processor with the knife blade fitted.
Blend the mixture on speed 1 until combined.
With the machine running add the cream until combined.
Spread the mixture into the cake tin and refrigerate for at least 2 hours.
When you are ready to serve, run a knife around the sidesand lift the ring off.

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.

More recipes | Dessert recipes | Food processor recipes