It’s common knowledge that various types of alcohol can really transform a dish. From wine and liqueurs to brandy and whisky, there are many flavours to be enhanced and enjoyed. The key is to always choose your type of alcohol wisely. Different types of alcohol compliment different kinds of food. Here are some a couple of delicious recipes that include whisky as an important ingredient:
 
Raspberry Cheesecake with Whisky
Ingredients for the crust:

  • 150g oatcakes
  • 25g rolled oats
  • 1 Tbsp and 2 tsp extra fine sugar
  • 100g unsalted butter

Ingredients for the filling:

  • 400g full-fat cream cheese
  • ½ cup and 2 Tbsp sour cream
  • ¼ cup honey
  • 100g extra fine sugar
  • 1 tsp vanilla extract
  • 2 – 3 Tbsp whisky
  • 3 large eggs
  • 200 – 300g fresh raspberries

Method:

  • Preheat your oven to 350°F.
  • Make the crust by crushing the oatcakes (use a food processor or rolling pin) until there are no large chunks. Stir in the sugar and rolled oats. Melt the butter in a small pan (over a low heat) and add it to the oat mixture. If the mixture seems dry, feel free to add a bit more butter so that it’s moist and you can mould it without it falling apart or crumbling. Spoon and press into a pie dish and bake for 10 – 15 minutes. Don’t worry about it firming up, it will firm as it cools. Set aside.
  • Turn oven down to 250°F.
  • For the filling, beat the cream cheese in a large bowl until it is smoothe. Add the sour cream and stir. Add the honey, vanilla, and sugar. Add whisky according to your own taste.
  • Whisk the eggs and then add them to the cream cheese mixture. Stir constantly while you gradually add the eggs so that the mixture does not become lumpy.
  • Pour the filling on top of the cruse and bake for about 90 minutes or until the filling has set. It should only wobble a little bit in the middle and it should not have much of a colour change because of baking at a low temperature.
  • Allow to cool to room temperature before removing from the mould and placing in the refrigerator to chill.
  • Just be fore you serve the cheesecake, top it off with raspberries. It’s good to do so just before serving so that the juices from the fruit don’t affect the appearance or consistency of the cheesecake.

 
Chocolate Whisky Soufflé
Ingredients for the crust

  • 1 ½ cups all purpose flour
  • ¾ cup unsalted butter (chilled and cut into chunks)
  • ¾ cup powdered sugar
  • ½ tsp salt

Ingredients for the filling

  • 10 ounces semisweet chocolate (chopped)
  • ¼ cup whisky
  • 1 ½ tsp vanilla extract
  • 1 ¼ tsp instant coffee
  • Pinch of salt
  • 4 large eggs (separated)
  • ½ cup sugar
  • Whipped cream (sweetened)
  • Chocolate shavings (optional)

Method

  • Preheat the oven to 350°F
  • For the crust, blend all of the ingredients together in a processor until the dough begins to gather.
  • Shape the dough into a log shape and cut it into 8 equal round parts.
  • Press each of these into a tartlet pan and press the dough up the edges.
  • Bake the crusts for about 18 minutes or until golden. Let them cool.
  • To make the filling, set aside 1/3 cup of chopped chocolate and use the rest for your mixture. Place the chocolate in a metal bowl or pot placed on top of another pot of simmering water. Stir the chocolate until melted and smooth.
  • Remove the chocolate pot and whisk in the whisky, coffee, vanilla, and salt. Add the egg yolks to the mixture.
  • Beat the egg whites in a separate bowl until peaks start to form. Add sugar slowly and continue beating until stiff. Fold the egg whites into the chocolate mixture and add the 1/3 cup of chocolate that you previously set aside.
  • Use the mixture to fill all the pie crusts and freeze for 3 hours (at least).
  • Preheat the oven to 375°F and release the tartlets from the pan before arranging them on baking sheets. Bake until the filling puffs and starts to crack (about 20 minutes).
  • Serve with whipped cream on the side and top it all off with some chocolate shavings.