Yes, it’s raspberry cheesecake one after another. Last week, a raspberry cheesecake was made with cream and raspberry puree. The reason for raspberry in two consecutive weeks is because I would like to confirm which texture I prefer more. This recipe from Yue has been sitting in my computer for a long while. The whisky caught my attention and it is unique. The baked cheesecake has complex flavours: whisky, cheese, crème fraîche, etc. It is creamy and melted in mouth. I think I’ll prefer it in winter for its richness. But for summer, I will go for the version with raspberry puree. Its refreshing quality definitely wins in the hot weather.
Mix all ingredients in a mixing bowl.
Press into a 18cm cake pan.
Bake in a preheated oven at 180C for 10-15 min.
300g cream cheese
200g crème fraîche
100g sour cream (original recipe is 300g crème fraîche)
125g fresh raspberry
1 tbsp plain flour
Extra raspberries for decoration
Soak raspberry in whisky for 30 minutes.
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. It is wobble. Best to let cool in the oven to avoid cracks. Let the oven door open a bit.
Remove the cake from the cake pan.
Refrigerate it for more than 3 hour or overnight before serving.