Five Minute Drambuie, Cherry and Ginger Cheesecake

A deliciously quick and easy dessert which looks so pretty on the plate.

Perfect for dinner get-togethers with special friends and family and as a 5th course treat, served with a Drambuie Iced Espresso - simply equal measures of Drambuie 50ml and strong coffee 50ml, including decaffeinated coffee, served over ice. Enjoy!

Ingredients

150g sticky Jamaican ginger cake
340g cream cheese
200ml crème fraiche
200ml double cream
2 tbsp icing sugar
3 tbsp Drambuie Honeyed Liqueur

Stewed cherries

500g stoned fresh cherries cut in half
3 tbsp Drambuie Honeyed Liqueur
4 tbsp caster sugar

Meringue

2 medium egg whites
4 tbsp caster sugar

To serve

12 small sprigs of fresh mint
6 pieces of candied ginger

Method

Print Recipe

To make the cherry compote place the cherries, Drambuie Honeyed Liqueur and 3 tbsp of the sugar into a pan and bring to the boil and simmer for 4 to 5 minutes until sticky and turn the heat off and cool.
To make the meringue, place the egg white into a bowl and whisk until firm peaks and then add the 4 tbsp of caster sugar and whisk for approximately a minute until firm and place in a piping bag.
For the cheesecake add the cream, Drambuie Honeyed Liqueur, crème fraiche, icing sugar and cream cheese in a bowl and whisk for a minute quickly until firm. Try not to over whisk and chill once made, until you need to serve.
To serve, heat a large serving spoon in hot water and scoop out a spoonful onto the plate. Pipe the meringue in a few peaks and using a blowtorch to colour slightly.
Add the compote around and top with the ginger cake broken into bits over the cherries and cheesecake. Finish with the sprigs of mint and cutting each piece of ginger into 4, add 4 pieces over each serving and serve.
You can also use two thirds of the compote to serve, then blend the rest until smooth and add around the dessert to serve and add more texture.

Ingredients

150g sticky Jamaican ginger cake
340g cream cheese
200ml crème fraiche
200ml double cream
2 tbsp icing sugar
3 tbsp Drambuie Honeyed Liqueur

Stewed cherries

500g stoned fresh cherries cut in half
3 tbsp Drambuie Honeyed Liqueur
4 tbsp caster sugar

Meringue

2 medium egg whites
4 tbsp caster sugar

To serve

12 small sprigs of fresh mint
6 pieces of candied ginger

Method

To make the cherry compote place the cherries, Drambuie Honeyed Liqueur and 3 tbsp of the sugar into a pan and bring to the boil and simmer for 4 to 5 minutes until sticky and turn the heat off and cool.
To make the meringue, place the egg white into a bowl and whisk until firm peaks and then add the 4 tbsp of caster sugar and whisk for approximately a minute until firm and place in a piping bag.
For the cheesecake add the cream, Drambuie Honeyed Liqueur, crème fraiche, icing sugar and cream cheese in a bowl and whisk for a minute quickly until firm. Try not to over whisk and chill once made, until you need to serve.
To serve, heat a large serving spoon in hot water and scoop out a spoonful onto the plate. Pipe the meringue in a few peaks and using a blowtorch to colour slightly.
Add the compote around and top with the ginger cake broken into bits over the cherries and cheesecake. Finish with the sprigs of mint and cutting each piece of ginger into 4, add 4 pieces over each serving and serve.
You can also use two thirds of the compote to serve, then blend the rest until smooth and add around the dessert to serve and add more texture.