- Grease the base of a 23cm springform tin or deep loose-based round tin and set aside. For the biscuit base, melt the butter in a pan over a low heat. Remove from the heat, stir in the crushed biscuits and sugar until combined, then press the mixture evenly over the bottom of the prepared tin. Chill in the fridge for at least 30 minutes.
- Put all the ingredients for the cheesecake, except the whisky, in a mixing bowl and whisk together using an electric mixer, until smooth and quite thick. Pour in the whisky and whisk again until the mixture is the consistency of thickly whipped cream.
- Pour over the biscuit base and smooth the top, then transfer to the fridge and leave to set for a minimum of 3 hours or overnight.
- Once set, carefully remove the cheesecake from the tin and transfer to a serving plate, then slice to serve. Serve with seasonal mixed berries.
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