Basque Whisky Cheesecake

Serves 14

Ingredients

Cheesecake

1kg cream cheese, at room temperature

330g caster sugar

200g creme fraiche

300ml thickened cream

80ml Morris Whisky Tokay Barrel

Zest of 1 orange

60ml orange juice

6 eggs

70g plain flour

Whisky Butterscotch Sauce

55g unsalted butter

180g brown sugar

125ml thickened cream

30ml Morris Whisky Tokay Barrel

1/2 tsp vanilla extract

Pinch of sea salt

Method

Step 1: Preheat oven to 180°C. Grease and line a 22cm springform pan with baking paper, ensure the paper extends 5-6cm above the rim.

Step 3: Place cream cheese, sugar and creme fraiche in the bowl of a stand mixer fitted with a paddle attachment and mix until smooth. Gradually add the thickened cream and mix again, followed by the whisky, orange zest and juice.

Step 4: Beat in the eggs, one at a time, then add the flour. Continue mixing until just combined, then pour the batter into the tin and bake for 1 hour and 45 minutes, or until the top is dark brown and set, with a slight wobble in the middle. Once cooked, remove from oven, then cool to room temperature and refrigerate to set.

Step 5: For the butterscotch sauce, melt butter, brown sugar and ~1/4 cup (60ml) of cream in a small saucepan over medium heat. Stir until smooth, then bring to a simmer and continue cooking for about 2-3 minutes. Remove from heat and stir in the remaining cream, whisky, vanilla and salt. Cool to room temperature and refrigerate to set.

Step 6: To serve, slice cheesecake into your preferred pieces and pour over the butterscotch sauce.

Note: the cake and butterscotch sauce are best made the day before serving.