Very few desserts can beat a cheesecake, especially when it comes to our new Whisky Basque Cheesecake. This delicious dessert is made with MORRIS Australian Single Malt Tokay Barrel Whisky. 
 
Tokay Barrel has the subtle intensity of malted butterscotch and burnt toffee, so what could be a more fitting accompaniment than a spiked whisky cheesecake? The perfect way to end a long lunch, or on its own with a glass of whisky.

Ingredients
Cheesecake

1kg cream cheese, at room temperature

330g caster sugar

200g creme fraiche

300ml thickened cream

80ml Morris Tokay Barrel Whisky

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 Tokay Barrel Whisky

1/2 tsp vanilla extract

Pinch of sea salt

Method
Preheat oven to 180°C. Grease and line a 22cm springform pan with baking paper, ensure the paper extends 5-6cm above the rim.
 
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.
 
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.
 
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.
 
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. (Serves 14)