[Sca-cooks] cream and whisky POP

[otsisto]

I wish to thank ya'll for the help.

Lyse

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Raspberry & Whiskey Cheesecake
or Blairgowrie Cheesecake
crust:
4 oz butter
8 oz graham crackers (or shortbread biscuits)
1 Tbs Scotch Whiskey
filling:
1 8oz pkg of cream cheese, softened
2 oz baking sugar (or castor sugar)
10 floz. double cream (as informed, heavy cream)
1 Tbs Scotch Whiskey

topping:
8 oz. raspberries (can sub. blk currents or loganberries)
2 Tbs honey (preferably light colored honey)
3 floz. (6 Tbs ?)Scotch whiskey
3 level tsps powdered arrowroot
1 level tsp baking sugar (or castor sugar)
5 floz. whipping cream (light cream?)
2 Tbs malt whiskey divided (thus the question. I don't see someone using two
different whiskeys for a recipe)
Crush grahams and place in bowl. In a pan melt butter and add the whiskey.
Pour over grahams and mix. Press mixture into a lightly buttered 8" round
pan. Refrigerate for about 1/2 hr to set.
Blend cream cheese and sugar. Whip double cream and whiskey together until
soft peaks form. Fold into the cream cheese mixture.
Spread over graham crust and chill.
(Next step "I think" can be short cut by getting raspberry pie filling and
adding the Whiskey, we see)
Mix honey and whiskey. Pour over raspberries and let them soak for about a
half hour to an hour. Strain the berries, reserving the liquid. You will
need 4 floz. of liquid. If there is less then 4 floz. you make it up with
more whiskey. Take the arrowroot and 2 floz. of the whiskey mixture and make
a paste. In a pan add the other 2 floz. whiskey mixture and the sugar,
heating it to an almost boil, stirring constantly. Add paste mixture, turn
to low heat and stir till the paste is mixed and it becomes a thick glaze.
Remove from heat, add raspberries and let cool.
Spread raspberry glaze on top of the cheesecake.
Whip cream, 1 Tb. malt whiskey until you have  soft peaks. (opt. 1 tsp. of
sugar added)
decorate the top of the cake with the whipped cream. Refrigerate. Spritz the
top with 1 Tb. malt whiskey before serving.