I could name my dear friend Päivi as the cheesecake chef of all. Like one of my chocolate cheesecake recipes, I also owe this whisky cheesecake recipe to Päivi. Last August Päivi and her husband invited me and my Aussieman for an amazing three course dinner. As a dessert she served this breathtaking cheesecake. I asked the recipe immediately, but for some reason I forgot to add it on my site.
My Aussieman loved this cake. He adores all the cheesecakes, but what could be better from man’s point of view than a cheesecake combined with some tasty whisky. I baked this cake for our party last autumn and guests ate it all..nothing was left (even though I secretly hoped I could have eaten some for brekkie).
I know that in Finland there have been wondering cheesecake recipes made of Bailey’s liqueur. By chance, a few days later after I tasted this delicous whisky cake for the first time my mum called and said that their family friends served them heavenly Bailey’s cheesecake the other day. I told her to wait a moment and I promised to bake the whisky cheesecake she wouldn’t ever forget. I baked it next time I visited Finland. My mum absolutely loved this cake and so did my dad (who is not that big fan of sweet desserts). The secret and weapon of this whisky cheesecake is that it is not actually very sweet. The taste of the cake is so unbelievably smooth and balanced. This cake suits also for people who do not like whisky as the flavour of whisky is very nicely combined with some cream cheese.
150 g crushed cookies (Digestive,McVitie’s)
50 g melted butter
2 egg yolk
¾ dl whisky
1 tl vanilla sugar
100 g caster sugar
250 g cream cheese
5 leaves gelatine
1 dl hot coffee
2,5 dl whipped cream
2 egg whites
50 g sugar
Crush the biscuits and mix with the melted butter. Shape the base for the cake by using the cake tin with the removable edges. Soak the leaves of gelatin in the cold water (according to the packet’s instructions) and dissolve them into the coffee. Mix the egg yolks, cream cheese, whisky and sugars together. Add the gelatin-coffee mixture and whipped cream into the cream cheese mixture. Whisk the two egg whites and 50g of sugar together until the mixture is foamy. Add the foam into the cream cheese mixture. Pour the filling on the top of the base. Leave it to sit in the fridge for 4-5 hours or overnight. (I found 5 hours enough). If the guests come in the evening the cake is good to make in the morning.
Enjoy with a cup of coffee or by itself!
Last time when I visited one of my friends (who is also an excellent cook), she served frozen chocolate cheesecake. I couldn’t resist that cake, after every bite I just wanted to take another one and another one. In Finland this cake is also known as Nina Lincoln’s Frozen Chocolate Cheesecake. It is an amazing invention. Chocolate cheesecakes are sometimes too heavy. Whereas this one whilst being frozen is totally the opposite. It almost feels like eating creamy chocolate ice cream on the top of the biscuit base. This recipe is quite an easy one, although the baking takes some time. The cake has to sit in the freezeer at least 4 hours before serving. In fact, if one wants to make sure that the cake has been nicely freezed before melting it again for serving, one should keep it in the freezer over night. This is my summer version of chocolate cheesecake. On a hot day one can hardly imagine anything so delicious as a cold chocolate cheesecake. It replaces ice cream any time. Give it a try! It is yummy!
9 Hobnob or Digestive biscuits
35 g butter
200g dark chocolate
200g cream cheese
150g caster sugar (approximately 1 1/2 dl)
1 tsp vanilla sugar
2 1/2 dl cream
1. Make the base at first. Crush the biscuits, melt the butter and combine them to make a nice biscuit base.
2. Melt the chocolate. Mix the cream cheese, add 100g of sugar and vanilla sugar.
3. Take the yolks and add then into the cream cheese mixture. Add the melted chocolate into this mixture.
4. Whisk the egg whites so that they turn into a nice fluffy foam. Whisk the rest of the sugar (50g) into this egg white foam. Add the egg white sugar mixture into the cream cheese chocolate mixture.
5. Whip the cream and add that into the mixture.
6. Pour the filling on the top of the biscuit base and place it in the freezer over night.
Serve the cake after it has melted for a while. Half an hour gives enough time so that the cake stays cold but becomes soft.
For the following recipe I thank my friend Päivi, who is a master chef particularly regarding to desserts! Just before last Christmas we had girls sauna night and she served this heavenly chocolate cheesecake for dessert. After one bite I was already in love and demanding the secret recipe to surprise my Aussie man -who bye the way LOVES cheesecakes -! I also wanted to make it up to him that I blew up the New York cheesecake by baking an eggy omelette instead of smooth sweet cheesecake only a few months before.. Here I want to share for you all this magical recipe with which you can surprise your darling anytime…if any man is reading my blog I warmly recommed you to bake this cake for your sweet heart tonight..The recipe is so easy that even a clumsiest chef manages to prepare it perfectly. To bake this cheesecake requires zero pre-knowledge of cooking or baking. That’s why there’s not even a chance to be like me with my New York cheesecake and end up eating an omelette!
For base you need:
150g Domino/Oreo biscuits
50g melted butter
For the cheesecake:
400g cream cheese
1 3/4dl caster sugar
2 tsp vanilla sugar
1 1/2 dl cream
200g dark chocolate
1. Heat up the oven for 160 degrees. Melt the butter. Crush the biscuits. Mix them and prepare the base. You can use a round baking dish approximately 20cm in diameter.
2. Whisk the cream cheese before adding any other ingredients. When it is running add the sugar, then the vanilla sugar, then the eggs once at a time and in the end add the cream (non-whipped).
3. Take half of the cream cheese mixture and put it on the top of the base. Add the melted chocolate into the other half of the cream cheese mixture and put this chocolate cream cheese mixture on the top of the white layer in a baking dish. Then mix the white and brown mixture with a spoon so that the surface starts to look marbled.
4. Put the cheesecake into the oven in 160 degrees for 40 minutes. After 40 minutes turn the heat off and letthe cake stay there another hour or so.
5. Leave the cake rest in the fringe for at least 2-4 hours. It is actually at its best on the following day!
ENJOY with some amazing red wine!