Wednesday, 29 December 2010

Snow, Whisky & Cheesecake


There was a blast of snow across the whole Britain before Christmas.
Although it caused a lot of chaos, I really enjoyed the snow as I made a trip to Swansea visiting my brother.
It was a brief but a fruitful trip, we went to Rhossili and Brecon Beacons National Park.



Later, we drove back to Basildon to celebrate Christmas.
I made this after Christmas, I was recovering from the trip so I couldn't made this in time for the Christmas meal.
I found the walnut slightly overtake the taste of vanilla but it matches perfectly with the whisky caramel sauce.


Recipe (6" square):
Baked Vanilla Cheesecake
Crust:
90g caramelised biscuit crumbs
30g unsalted butter, melted
50g chopped walnuts

Preheat oven at 180C.
Mix the ingredients & press into a 6" springform pan, bake for 15 min.
Remove from heating & set aside for cooling.
Filling:
300g cream cheese
2 eggs
60g sugar
1/2 vanilla pod, split & seeded
2 tbsp whipping cream

Preheat oven to 150C.
Heat vanilla seeds with whipping cream on slow heat to about boiling, strain to remove large vanilla bits.
In a large bowl, beat cream cheese with sugar until smooth, then combine with vanilla cream.
In another bowl, whisk eggs until fluffy & pale.
Gently fold in the cheese batter, then pour in the prepared pan.
Bake for 30 min and leave to cool inside the oven.
Remove from oven & refrigerate for at least 2 h before serving with warm whisky caramel sauce.

Whisky Caramel Sauce
80g granulated sugar
100g whipping cream, warm
1 - 2 tbsp Scotch whisky, to taste

In a saucepan, heat the sugar until amber brown.
Carefully add the whipping cream, stir to dissolve the caramel.
Remove from heating, add the whisky & set aside for cooling.

4 comments:

  1. love the whisky caramel sauce which accompanies the cheesecake.

    ReplyDelete
  2. Hi, I would like to clarify how much sugar in total do I need to use? In your filling recipe you stated 60g of sugar, but while creaming cream cheese sugar will be added and while whisking eggs sugar will be added too... So do I spilt the 60g of sugar for 2 usage? Thank you!

    ReplyDelete
  3. To Kedy,

    I only used 60g of sugar in total. It doesn't matter whether to split or add the sugar at once with either whipping cream or eggs. But I've changed the instruction to make it clear.

    Happy baking!

    ReplyDelete
  4. Hi Yue, thank you for your clarification :)

    ReplyDelete

LinkWithin

Related Posts with Thumbnails