Anne Shooter’s Cheesecake and Whiskey Squares

Anne Shooter is author of Sesame & Spice, Baking from the East End to the Middle East, which has been shortlisted for the Guild of Food Writers’ best first book award. Her second cookery book, also inspired by her Jewish roots, will be published by Headline next year. As well as being a trained cook, Anne has been a journalist for more than 20 years and is currently MailOnline’s commercial editor, in charge of branded content.

The cheesecake, which I serve with berries or a fig compote or segmented oranges, is for everyone and the whiskey squares are a bit more grown up – for the adults after dinner, generally – though my kids love them (!) and you can make with orange juice instead of whiskey.



450g Tofutti cream cheese
2 eggs
60g caster sugar
1 tsp lemon juice
1 tsp vanilla extract
I x Glick’s Graham Cracker Pie Crust


Mix all topping ingredients together in a food processor. Pour into pie crust. Bake for 45 minutes at 170C.


Whiskey Squares


130g coconut oil or margarine
4 tablespoons golden syrup
6 dessertspoons of cocoa
50ml whisky (or use orange juice if anti-alcohol) 500g (two packets)
Lotus biscuits 200g dark chocolate
Melt together the coconut oil or margarine, syrup, cocoa and whisky over a very low heat.

Crush the biscuits in a sandwich bag with a rolling pin.

Stir the biscuits into the buttery syrupy stuff.

Press into a brownie tin, that you have lined with greaseproof paper.

Melt the chocolate and spread it over the top. Put in the fridge until rock hard. Cut into small squares with a sharp knife.