The base:
4 oz of butter
12 oz of Berffro biscuits, finely crushed
1 tablespoon of whiskey

The filling:
8 oz of cream cheese, whipped
2 oz of caster sugar
10fl oz of double cream
1 tablespoon of whiskey

The top layer:
8 oz of strawberries
2 tablespoons of honey
3 teaspoons of arrowroot
1 level teaspoon of caster sugar
5 fl oz of whipped cream
2 tablespoons of whiskey

METHOD

The base:
Melt the butter in a saucepan, add the whiskey and biscuits.

Mix well and press into a loose bottomed cake tin.

Chill in a fridge for around half an hour.

The filling:
Beat the cream cheese and sugar together.

Whip the cream and whiskey until you get soft peaks and add to the cream mixture. Mix well.

The top layer:
Leave the strawberries to steep in the honey and whiskey for around half an hour.

Strain the strawberries and keep 4 fluid ounces of the juice, more whiskey might need to be added to get 4 fluid ounces.

Mix the arrowroot in 2 fluid ounces of the juice to create as paste.

Heat the sugar with the remaining juice until boiling point and then add the arrowroot paste. Mix until it thickens and is shiny.

Add the strawberries and leave the mixture to chill.

Spread the mixture over the filling.

Whip the cream with 1 tablespoon of whiskey until you get soft peaks and decorate the cheesecake.

Sprinkle 1 tablespoon of whiskey over the cake before serving.

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