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Ingredients
| 250 g g | oatcakes oatcakes | ||
| crushed | |||
| 100 g g | butter butter | ||
| melted | |||
| 400 g g | tablet tablet | ||
| grated, or whizzed in a food processor | |||
| 300 g g | cream cheese cream cheese | ||
| 700 ml ml | cream cream | ||
| lightly whipped | |||
| malt whiskey malt whiskey | |||
| to taste | |||
To garnish
| mint mint | ||
| strawberries strawberry | ||
| raspberries raspberry |
Whisky and tablet cheesecake
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6:00
h
(23)
Method
Preparation time: 0:35
Rich, creamy, and with a delicious kick of Queen Margot whisky, this recipe developed by chef Tony Singh,combines a true taste of Scottish produce - from oatcakes to tablet - with a decadent dessert that’ll be a crowd pleaser for any occasion.
- Lightly butter a 24cm spring form cake tin, or individual rings.
- Make the base by combining the oatcakes, 100g of tablet mix and butter and press into the base of the tin.
- Beat the cream cheese until soft.
- Mix the tablet into the cream cheese and taste. Add whisky to taste, then gently fold in the cream.
- Spoon the cream mixture over the top of the base and cover. Chill for at least 6 hours (24 hours if possible) before carefully decanting and serving in wedges.
- Garnish with mint leaves, strawberries and raspberries.
