Carrot Basque Cheesecake
This carrot Basque cheesecake brings a playful, seasonal twist to a beloved classic. Its naturally orange hue comes from the carrot purée folded into the batter, and it sits on a carrot-cake-inspired blondie base, giving you two desserts in one. For the best result, seek out a smooth, high-quality mascarpone from an Italian specialty shop. Conventional grainier versions won’t give you the same luxurious finish. Enjoy the Carrot Basque Cheesecake with Sanctuary Reserve Edition Single Malt Canadian Whisky or Bench 1775 Whistler Pinot Noir Icewine.Ingredients
Serves 10 to 12
6 tbsp (90 ml) unsalted butter, melted
½ cup (125 ml) light brown sugar
4 large eggs, divided
1 tsp (5 ml) vanilla extract
½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cardamom
3 × 8 oz (226 g) blocks cream cheese, room temperature
1 × 10 oz (300 ml) can sweetened condensed milk
½ cup (125 ml) carrot purée, homemade* or store-bought
1 cup (250 ml) whipping cream, chilled
2 tbsp (30 ml) smooth mascarpone, room temperature
3 tbsp (45 ml) icing sugar
2 tbsp (30 ml) Canadian whisky
toasted pecan halves, for garnish
Instructions
- Preheat oven to 425 F (220 C).
- Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside.
- Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
- To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon.
- Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight.
- Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula.
- Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
Drink Pairings
Sea & Stem
An old-fashioned reimagined with Suntory Toki Blended Japanese Whisky, subtle and savoury tamari and rich demerara sugar— balanced, bold and quietly elegant.Ingredients
Serves 1
2 oz (60 ml) Suntory Toki Blended Japanese Whisky
⅓ oz (10 ml) Tamari Syrup*
2 dashes Angostura bitters
1 piece dried kombu, for garnish
1 cocktail cherry, for garnish
Instructions
- In a mixing glass, combine whisky, Tamari Syrup and bitters. Add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice and garnish with kombu and a cocktail cherry.
Featuring
Midas Sip
This takes the whisky and ginger to the next level! Layers of peat from the whisky, spice from the ginger and umami from the nutritional yeast combine for a pleasantly surprising flavour profile. Create this cocktail with The Famous Grouse Smoky Black Blended Scotch Whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ oz (15 ml) Nutritional Yeast Syrup*
½ oz (15 ml) fresh lemon juice ginger beer, to top
½ lemon wheel, for garnish
1 dried bay leaf, for garnish
nutritional yeast, for garnish
Instructions
- In a Collins glass, combine whisky, Nutritional Yeast Syrup and lemon juice and stir gently to combine. Add ice and top with ginger beer. Garnish with ½ lemon wheel, bay leaf and sprinkle of nutritional yeast.
- * To make Nutritional Yeast Syrup, in a small saucepan, combine 3½ oz (105 ml) water and 2 tbsp (30 ml) nutritional yeast. Bring to a simmer to infuse water. Add 5 tbsp (75 ml) granulated sugar and a pinch of salt. Stir until dissolved. Strain out solids and store in refrigerator for up to 2 weeks.
Featuring
Darkest before Dawn
Step through the gateway of savoury cocktails with this easy take on a classic Manhattan. With herby amaro and extra panache from the celery bitters, this cocktail will find its way into your regular rotation. Make this cocktail using Alberta Premium Canadian Rye Whisky, Cinzano Rosso Vermouth and Averna Amaro Siciliano.Ingredients
Serves 1
2 oz (60 ml) Alberta Premium Canadian Rye Whisky
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Averna Amaro Siciliano
2 dashes celery bitters
1 piece sea salt dark chocolate, for garnish
Instructions
- Place a coupe glass into freezer to chill. In a mixing glass, combine whisky, vermouth, amaro and bitters. Add ice and stir for 7 to 10 seconds. Strain into chilled coupe and garnish with a piece of sea salt dark chocolate.
Featuring
Evening Stroll
This is a vibrant spring alternative to a classic old-fashioned or rusty nail cocktail. It can easily be batched and kept bottled in the freezer for a quick and easy nightcap. We recommend using Bushmills Black Bush Irish Whiskey and Cointreau to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Rosemary-Infused Cointreau*
1 dash Angostura bitters (optional)
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine Irish whiskey and Rosemary-Infused Cointreau. For added depth, add a dash of Angostura bitters. Add ice and stir, then strain into an old-fashioned glass over fresh ice. Garnish with a rosemary sprig and enjoy.
- * To make Rosemary-Infused Cointreau, rinse 1 bushy sprig fresh rosemary under cold water and drop it into a full bottle of Cointreau. Allow to infuse for at least 3 days for best results. Strain out rosemary after a maximum of 1 week of infusion time.
Featuring
Sushi Smash
This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice. For best results, use Nikka Days Blended Whisky and Nakano Kuni Zakari Umeshu to create the Sushi Smash cocktail.Ingredients
Serves 1
1½ oz (45 ml) Nikka Days Blended Whisky
1 oz (30 ml) Nakano Kuni Zakari Umeshu
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Ginger Jalapeño Syrup*
1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish
Instructions
- In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.
- * To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
Featuring
Brown Butter Irish Coffee
In this elevated version of a classic Irish coffee, Brown Butter Syrup adds a sweet and savoury character, while torched whipped cream topped with sugar creates a glaze reminiscent of crème brûlée. Make this cocktail with Paddy Irish Whiskey.Ingredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
¾ oz (22 ml) Brown Butter Syrup*
4 oz (120 ml) hot coffee
whipped cream and fine sugar, for garnish
Instructions
- In a tempered glass, combine whiskey, Brown Butter Syrup and hot coffee and stir for 5 seconds. Add whipped cream to fill glass and add a layer of fine sugar to cover whipped cream. Use a kitchen torch to caramelize sugar until golden brown, and serve.
- * To make Brown Butter Syrup, in a saucepan over medium heat, heat 1 cup (250 ml) butter until brown. Add 1 cup (250 ml) brown sugar and stir until dissolved. Add 1 cup (250 ml) water and stir until fully combined. Allow to cool, then stir or shake syrup before using.
Featuring
Tuscan Sour
Taking inspiration from Italy, this sour uses amaro and Chianti for an elevated spin on a New York sour. Built around high-quality Canadian rye whisky and featuring a red wine float and Angostura bitter hearts to garnish, this one is full of flavour. We recommend using Lot No. 40 100% Rye Canadian Whisky, Amaro Montenegro and Cecchi Chianti to craft this cocktail.Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye Canadian Whisky
½ oz (15 ml) Amaro Montenegro
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
½ oz (15 ml) egg whites
½ oz (15 ml) Cecchi Chianti
6 to 8 drops Angostura bitters
Instructions
- In a cocktail shaker, combine whisky, amaro, lemon juice, Simple Syrup and egg whites. Fill with ice and shake for 10 seconds. Fine strain into an old-fashioned glass over fresh ice. For red wine float, slowly and carefully pour wine over back of a bar spoon to layer it nicely into drink. Add bitters with a dropper, cut through them with a toothpick to create hearts and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pink Lady
This whisky sour is bright and delicious, with perfectly balanced sweetness, citrus and bold flavours from the spirit and liqueur. Shaken with fresh Pink Lady apple and egg whites, it’s an elegant, smooth sip. Create this cocktail with Crown Royal Apple Canadian Whisky and Campari.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Campari
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) egg whites
½ oz (15 ml) Simple Syrup*
2 medium slices Pink Lady apple, diced
3 to 5 thin slices Pink Lady apple, fanned out on a skewer for garnish
Instructions
- In a cocktail shaker, combine apple whisky, Campari, lemon juice, egg whites, Simple Syrup and diced apple slices. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, sit the apple fan skewer on top and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Oat So Festive
Giving Canadian whisky and maple syrup a Caribbean touch, this dairy-free, nut-free, plant-based nog is sure to be a hit at any holiday party. This cocktail can be made with Forty Creek Barrel Select Niagara Whisky and González Byass Nutty Solera Medium Sherry.Ingredients
Serves 8
12 oz (375 ml) Forty Creek Barrel Select Niagara Whisky
4 oz (120 ml) González Byass Nutty Solera Medium Sherry
24 oz (720 ml) Oat So Festive Nog Base*
8 orange twists, for garnish
8 cinnamon sticks, for garnish
Instructions
- In a punch bowl, combine whisky, sherry and Oat So Festive Nog Base. Whisk, then ladle into stemmed wine goblets and garnish each with an orange twist and cinnamon stick.
- * To make Oat So Festive Nog Base, in a bowl, whisk 4 cups (1 L) oat milk and 2 tbsp (30 ml) cornstarch. In a saucepan, combine 15 whole green cardamom pods, ½ cracked fresh nutmeg and 2 cinnamon sticks and toast until fragrant. Slowly add oat milk mixture, ¼ cup (60 ml) maple syrup and 2 tsp (10 ml) vanilla extract. Heat, whisking constantly, until just below boiling point, then reduce heat and continue whisking until desired consistency, 2 to 3 minutes (nog will continue to thicken as it cools). Remove from heat, strain out solids and let cool before using.