Sticky Toffee Pudding with Whisky Sauce
A classic British dessert, this sticky toffee pudding is a moist sponge cake made with dates, covered in a rich toffee sauce and served with a decadent whisky cream sauce.
Luscious Raspberry Cheesecake with Boozy Berries
Indulge in the ultimate dessert experience with this luscious raspberry cheesecake. The filling is rich, smooth, and perfectly balanced, baked to a creamy consistency that melts in your mouth. It sits atop a classic digestive biscuit base, providing a delightful crunchy texture that complements the velvety filling.
What truly sets this cheesecake apart is the boozy berry topping. Fresh raspberries are gently simmered with a touch of sugar and a splash of raspberry liqueur, creating a sauce that is both sweet and tart, with a subtle warmth that elevates the entire dessert. It's an elegant treat perfect for dinner parties, celebrations, or any time you need a show-stopping sweet.
Ingredients
- 1 tbsp Plain Flour
- 125g Unsalted butter melted
- 3 Large free-range eggs at room temperature
- 1 tbsp Caster Sugar
- 50g Caster Sugar
- 600g Full-fat cream cheese at room temperature
- 1 tsp Vanilla extract
- 1 tsp Cornflour mixed with 1 tbsp cold water
- 250g Digestive biscuits crushed into fine crumbs
- 2 tbsp Raspberry liqueur (e.g., Chambord) or orange juice for a non-alcoholic version
- 175g Caster Sugar
- 300g Fresh or frozen raspberries
- 150ml Sour Cream at room temperature
Method
25m1h 10m1h 35m
- Preheat your oven to 160°C (140°C Fan, Gas Mark 3). Grease and line the base of a 23cm (9-inch) springform cake tin.
- For the base, mix the crushed digestive biscuits with the melted butter and 1 tbsp of caster sugar until well combined. Press the mixture firmly and evenly into the base of the prepared tin. Bake for 10 minutes, then set aside to cool.
- For the filling, in a large bowl, beat the room-temperature cream cheese with the caster sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream, vanilla extract, and plain flour until just combined. Be careful not to overmix.
- Pour the filling over the cooled biscuit base and smooth the top. Bake for 55-60 minutes, or until the centre is almost set but still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door ajar to cool down slowly for at least an hour. This helps prevent cracking. Once cooled, transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.
- To make the topping, place the raspberries, sugar, and liqueur (or orange juice) in a small saucepan over medium heat. Bring to a simmer and cook for 3-4 minutes until the berries start to break down.
- Stir in the cornflour slurry and continue to simmer for another minute until the sauce has thickened slightly. Remove from the heat and allow to cool completely.
- Once the cheesecake is fully chilled and you are ready to serve, carefully remove it from the springform tin. Spoon the cooled raspberry topping over the cheesecake before slicing.
Notes
For the best results, ensure all your filling ingredients, especially the cream cheese and eggs, are at room temperature. This helps prevent lumps and ensures a smooth, uniform texture.
To make this recipe non-alcoholic and completely family-friendly, simply substitute the raspberry liqueur in the topping with an equal amount of fresh orange juice or water.
This cheesecake is best made a day in advance. Chilling it overnight in the refrigerator allows the flavours to meld and the texture to set perfectly, making it easier to slice.
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