Raspberry, Whiskey and Oat Cheesecake

I love this recipe. However, next time I make this dessert, I don’t think I will add the whiskey, because (to me at least) the whiskey was a little bit too overpowering and it might taste a little better without. That being said, it was a really good and easy-ish pudding  to make.

I had a few problems. One of them, being that once I had poured the cheesecake mixture to the pre-baked base, it all stated to leak. I don’t know if it leaked because the tins were old or just that I didn’t put the bottom of the tin in correctly! I ended up using an oval pie dish (if that’s what you would call it), so there was no possible way for the mixture to leak. On top of that though, because I had already pre-baked the base and then because it was all leaking and I ended up changing the dish, I had to break up the nearly fully-baked base and place it into the new dish. The base didn’t harden like I would have wanted it to. Because of that, when I poured the batter into the dish, hoping it wouldn’t overflow, you could see some of the base in the liquid.

Nevertheless, what a great cheesecake! If you’re the kind of person who has no room what so ever in the fridge, this is perfect for you, because all you do is bake it in the oven. You only need around 30 minutes to clear up and mix all the ingredients  together, and then for 1 hour 30 minutes, you are free . Later, you just need to decorate with some raspberries and enjoy a slice of this goodness whilst relaxing!