Columba Cream Cheesecake
Columba Cream Cheesecake
Jill MacKay
In May 2006 Pete & I went to the beautiful island of Islay for the Islay Whisky Festival. Whilst there we made some new friends - Kenny and Jill MacKay who run the Scottish Liqueur Centre in Perth. Over a number of days we sampled more than a little of their wonderful liqueurs (I was particularly taken with Columba Cream) and Jill shared her cheesecake recipe. Kavita
Columba Cream is a liquer, a blend of Scotch single malt whisky, cream and honey.
Ingredients
Base:
150g butter (melted)
75g caster sugar
250g Digestive biscuits (crushed finely)
Filling:
200g cream cheese
284 ml double Cream
100 ml Columba Cream
150g Icing Sugar
Instructions
Mix Base ingredients together and use to line 12" cake tin.
Put in fridge to set.
Whisk cream until very thick then whisk in cheese.
Slowly add Columba Cream and icing sugar, making sure mixture stays firm and thick.
Spread onto base and put in fridge to set, preferably overnight.
Decorate with grated chocolate.
