The marriage of strawberries, whisky and cheesecake come together to make this fantastic, fresh, indulgent strawberry whisky cheesecake pudding. Perfect for dinner parties, particularly if you want to impress your guests!
What to do with so many fantastic berry fruits coming into season here in Scotland? So many choices! We really do have some of the best strawberries and raspberries that you can taste, all grown locally. And we’re lucky enough to go and either pick our own or buy berries in the supermarket that are 24 hours from field to shelves so still really fresh!
There’s nothing like marrying together 2 of our best products – strawberries and whisky! However, it is best just to use a blended whisky rather than single malt for this recipe.
Well to explain to non-Scottish readers, single malts should be enjoyed on their own, savoured as a drink, with only a very small amount of water added, because they are so SPECIAL. As for blended whisky, you can use it for cooking, like here or adding your coke to! 😉
I decided to make my strawberry whisky cheesecake pudding even more “Scottish” by adding a shortbread base. You could, of course, to save time, and just add a traditional digestive biscuit / graham cracker cheese cake biscuit base. You would lessen the calories using a traditional base, but would it be truly Scottish then? I’ll let you decide. 🙂
- 150g butter
- 80g caster sugar
- 225g plain flour
- A miniature of blended malt whisky or 5 tbsp. from a bottle.
- 400g strawberries
- 250g cream cheese
- 150g caster sugar
- 300ml double cream
- Preheat oven to 160C.
- Cream the butter and sugar together either by hand or by using a mixer.
- Gradually add in the flour until the mixture resembles fine breadcrumbs, then knead the breadcrumb mixture into a smooth soft dough.
- Roll the dough into a sausage shape, wrap it in cling film and store it in the fridge until hard.
- Slice the dough into 1cm slices, place on a baking tray and cook for 30 minutes until golden brown, remove and allow to cool, then put the shortbread into a bag and crush it up into biscuit crumbs.
- Mix the crumbs with 2 tbsp. of whisky and mould into the bottom of a greased cheesecake tin and place in the fridge for 1 hour.
- Keep 2 – 3 of the strawberries for decorating, but otherwise cut the rest of the strawberries into quarters.
- Mix the cream cheese and sugar together either by hand or by using a mixer.
- In a separate bowl beat the cream together with the remaining whisky until the mixture forms stiff peaks.
- Gradually fold the cream cheese and sugar mixture into the cream until well combined, and then fold in the quartered strawberries.
- Spoon the mixture on top of the biscuit base and refrigerate overnight, or at least 4 hours if you can’t wait that long!
- Before serving remove from the fridge and decorate with the remaining strawberries.
This strawberry whisky cheesecake is fine for freezing. If you’re doing so, the best way I found, is to cut the cake up into slices and then freeze these individual portions in containers so they are easy to get at next time, and they you won’t have to take the whole cheesecake out itself!
And remember, this is an indulgent pudding! It’s for those special occasions, and I only make it myself when I can get the best Scottish Strawberries, so that’s one a year. As long as you follow an reasonably active lifestyle, like the 80:20 rule, then a little bit of what you fancy doesn’t hurt once in a while……
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