Whiskey Recipes – Cheesecake with Whisky Butter Sauce

Whiskey Recipes – Cheesecake with Whisky Butter Sauce

How do you fancy a cheesecake with a Whisky butter sauce ?

For the crust:

* 16 digestive biscuits, crushed
* 4 tablespoons butter, melted
* Teaspoon of cinnamon

Mix the biscuit crumbs with melted butter and press into a greased 9 inch spring form pan. Wrap bottom and sides of spring form pan in double layer of foil.

For the cheesecake:

* 4 (8 ounce) cream cheese
* 1. 1/2 cups white sugar
* 3/4 cup milk
* 4 eggswhisky-cheesecake
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour

For the whiskey butter sauce (enough to cover entire cheesecake)

* 1/2 cup whisky (any good Scotch will do)
* 1/2 cup butter, halved
* 1/4 cup brown sugar

The first rule of cheesecake baking is to get all of your ingredients to room temperature. Get out your cream cheese, eggs, sour cream and milk. Leave at room temperature for about 30 minutes.

Oh, and don’t forget to pre-heat your oven to 180 degrees

In a food processor bowl put approximately 16 digestive biscuits (I like to add some cinnamon). Whiz up the biscuits until into crumbs.

Place the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. Stir it all up.

Now get out your 9 inch spring form pan and grease it up. Make sure the buckle (is that what it’s called? I’m afraid I don’t know.) is locked tight.

Now, because we are going to bake this cheesecake in a water bath (Bain Marie), you need to wrap the pan in foil.

Just fold the foil up around the sides of the pan. And then repeat with another sheet of foil.

Pour the crumbs in your (locked up tight and foil wrapped) pan. Press them into the bottom and, if you like, up the sidesbottles-of-whisky

Ensure the cream cheese is at room temperature. Put the cream cheese and granulated sugar in the bowl of your mixer and beat until smooth. Add in the milk and then the eggs, one at a time. Don’t beat too much, you just want everything incorporated. Next add in your sour cream, vanilla, and flour. Mix it just until smooth. Over mixing will cause CRACKS in your finished cake.

Now set your spring form pan on a very large baking tray with sides (or you could use a roasting pan, Now add water to the pan after we put it in the oven. The steam should prevent any CRACKS from forming.

Pour the cheesecake mixture into your prepared pan and move to the oven.

Add anywhere from 1/4 to 1/2 an inch of very hot water to the baking pan. Let the cheesecake bake for 60 minutes if you like it to be very creamy and moist or for 90 minutes if you like it a bit more dry. I baked mine for 60 minutes.

After the time is up, turn off your oven and LEAVE THE CHEESECAKE IN THERE. Let it cool in the oven for 2 hours. When two hours are up, take it out of the oven, cover it with tinfoil and pop it in the fridge to cool overnight.

Now for the whisky butter sauce.

This sauce needs to be used immediately or it will harden up and not be pourable. I only made enough for 2 slices of cheesecake, which used 2 tablespoons of whisky, 2 tablespoons of butter, and 1 tablespoon of brown sugar. If you want to make enough for 8 slices, you’ll need 1/2 cup of whisky, 1/2 cup of butter, and 1/4 cup of brown sugar.

Put your whisky into an already hot sauce pan over medium-low heat. It’ll sizzle and steam. Add in HALF of your butter. Stir it around until the butter and whisky are one. Now add in your brown sugar and stir until the brown sugar has dissolved and then add in the rest of your butter. Keep stirring for about a minute until the sauce has thickened up enough to spoon over your cheesecake.

Try not to lick the spoon yet. Cut yourself a nice big slice. And spoon the sauce right on top. Look at how gooey and creamy that is. It’s good.

This might look daunting but all the effort is worth it, enjoy.

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