Whisky & Raspberry Cheesecake

At one weekend, I went back to Basildon as usual by train.

At the station, the train was delayed so I went to the bookshop nearby & flipped through some food magazines.

I wanted to baked a cheesecake when I got home so when I saw there was a section on cheesecake in Food & Travel.

I bought the magazine without second thought.

All the cheesecakes in the magazine seem great & I baked the easiest recipe which I omitted the baked flapjack base.

The cheesecake wasn't overly sweet, so I drizzled some honey on top & served it with some tangy raspberries.

Bon appétit!

Recipe (8" round):
adapted from Food & Travel magazine May 2013
Cheesecake base
180 g shortbread, crushed
80 g unsalted butter, melted
20 g ground almond

Mix all ingredients in a mixing bowl.
Toast in a preheated oven at 180C for 10-15 min.
Once cooled, pressed into a 8" cake pan.

Cheesecake filling
300 g cream cheese
300 ml crème fraîche
115 g honey
2 eggs
125 g fresh raspberry
80 ml whisky
I tbsp plain flour

Soak raspberry in whisky for 30 min.
In a large mixing bowl, whisk cream cheese until smooth.
Beat in crème fraîche, honey & eggs.
Fold in the flour until smooth.
Fold in raspberry & remaining whisky.
Pour into the prepared pan & bake in a preheated oven at 160C for 50-60 min.
Remove from the pan & cool on a wired rack.
Refrigerate for more than 3 h or overnight before serving.