This cheesecake was inspired by Scotish friend, be careful not to put too much whisky into the mix or the cream will not set.
Cake tin 20cm x 4cm, loose bottom flan ring
For the base
1 Attach the knife blade to the food processor.
2 Add the biscuits, sugar and butter and process to a crumb consistency using the pulse action.
3 Press the biscuit mixture into the base of the cake tin (20cm x 4cm flan ring). Place this into the refrigerator to set.
For the filling
5 Place the cream cheese, vanilla extract, honey, whisky and sugar into the food processor with the knife blade fitted.
6 Blend the mixture on speed 1 until combined.
7 With the machine running add the cream until combined.
8 Spread the mixture into the cake tin and refrigerate for at least 2 hours.
9 When you are ready to serve, run a knife around the sidesand lift the ring off.
Ensure that the base has set otherwise it will come away when you add the mixture. Be careful not to over process the cheese and cream as they can split from too much blending.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 360 | ||
Calories from Fat: 303 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 110mg | 34 % | |
Sodium 202.9mg | 7 % | |
Potassium 88.5mg | 2 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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