Raspberry and Whisky Cheesecake

Recipe by Millereg
READY IN: 1hr 35mins


  • Ingredients for the Base
  • 4
    ounces butter
  • 8
    ounces digestive biscuits (also known as Graham crackers in some parts of the world)
  • 1
    tablespoon Scotch whisky
  • Ingredients for the Filling
  • 8
    ounces cream cheese
  • 2
    ounces caster sugar (granulated sugar in North America)
  • 10
    fluid ounces double cream
  • 1
    tablespoon Scotch whisky
  • Ingredients for the Topping
  • 8
    ounces raspberries
  • 2
    tablespoons honey
  • 3
    fluid ounces Scotch whisky
  • 3
    teaspoons arrowroot
  • 1
    teaspoon caster sugar (superfine sugar in North America)
  • 5
    fluid ounces whipping cream
  • 1
    tablespoon Scotch whisky


  • 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.