Monkey Shoulder Cheesecake
Ingredients
Serves 8–10
For the biscuit base:
- 75g butter, plus extra for greasing
- 200g ginger nut biscuits, smashed to fine crumbs
- 25g caster sugar
For the cheesecake mix:
- 300g cream cheese or full fat soft cheese, softened for an hour out of the fridge
- 130g caster sugar
- Seeds from 2 vanilla pods
- 250ml double cream
- 150g crème fraîche
- 2 tbsp Monkey Shoulder whisky or other whisky of your choice
- Seasonal mixed berries, to serve
Cooking instructions
- Grease the base of a 23cm springform tin or deep loose-based round tin and set aside
- For the biscuit base, melt the butter in a pan over a low heat. Remove from the heat, stir in the crushed biscuits and sugar until combined, then press the mixture evenly over the bottom of the prepared tin
- Chill in the fridge for at least 30 minutes
- Put all the ingredients for the cheesecake, except the whisky, in a mixing bowl and whisk together using an electric mixer, until smooth and quite thick
- Pour in the whisky and whisk again until the mixture is the consistency of thickly whipped cream
- Pour over the biscuit base and smooth the top, then transfer to the fridge and leave to set for a minimum of 3 hours or overnight
- Once set, carefully remove the cheesecake from the tin and transfer to a serving plate
- Slice and serve with seasonal mixed berries
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