Baked Whisky Raspberry Crème Fraîche Cheesecake

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.

Cake base
180g digestive biscuits, crushed
80g unsalted butter, melted
20g almond cookies

Mix all ingredients in a mixing bowl.
Press into a 18cm cake pan.
Bake in a preheated oven at 180C for 10-15 min.

Cheesecake filling
300g cream cheese
200g crème fraîche
100g sour cream (original recipe is 300g crème fraîche)
120g honey
2 eggs
125g fresh raspberry
80ml whisky
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.

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