Cranachan Cheesecake For Burns Night
A delicious twist on a classic Burns Night dessert. This tempting cheesecake features Drambuie-steeped toasted oats and renowned Scottish raspberries.
Preparation time: 45min plus setting time
Serves: 8
You will need a 7-inch springform cake tin with deep sides.
How to make Cranachan Cheesecake:
- Prepare the base: Blitz the biscuits to fine crumbs in a food processor. Add the oats and pulse until broken down but still with a little texture.
- Melt the butter and stir in the biscuit and oat mixture.
- If the removable base of your cake tin has a lip, use the flatter side. Secure with the springform mechanism and line the base with baking parchment.
- Press the biscuit base into the tin. Press down firmly using the back of a spoon. Put into the fridge for 30min to firm up.
- Toast the oats: Put the 75g oats into a dry frying pan. Cook for 3-5min, stirring until they begin to turn golden.
- Tip into a bowl and pour in the Drambuie. Mix well. Set aside to cool and soak up the liqueur for at least 30min.
- Make the cheesecake filling: In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth. Beat in the Drambuie and soured cream.
- Pour the double cream into the batter and beat for 1-2min until the cream is mixed in and the batter needs a shake to fall from a spoon.
- Assemble the cheesecake: Spoon ½ the batter over the base of the cheesecake to the edges. Press the raspberries in and scatter 2/3 of the oats over the top.
- Spread remaining batter over the cheesecake and level the top. Cover carefully and refrigerate for at least 6hrs to set fully.
- When fully set, run a thin sharp knife around the edge of the cheesecake. Release the spring mechanism. Slide carefully onto a serving plate. Return it to the fridge.
- Make the topping: Reserve 50g raspberries. Roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.
- Cook over a gentle heat for 3-5min, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.
- Suspend a sieve over a bowl. Pass the topping through the sieve, pressing the fruit using the back of a spoon to extract all the sauce. Let it cool for 10min.
- Quarter the reserved raspberries, then toss them in the sauce. Spoon the topping over the cheesecake, leaving a 1-2cm border. Scatter remaining toasted oats around the edge.
- Serve immediately, or store in the fridge for up to 48 hours.
