Burns Night Cranachan Cheesecake
A delicious twist on a classic Burns Night dessert
- 1 x 7-inch springform cake tin with deep sides
- For the Base
- 125g digestive biscuits
- 40g rolled oats
- 85g butter
- For the Toasted Oats
- 75g rolled oats
- 75ml Drambuie liqueur
- For the Cheesecake Filling
- 500g cream cheese (full-fat)
- 85g set honey (preferable Scottish heather honey)
- 1/4 teaspoon salt
- 2 tablespoons soured cream
- 2 tablespoons Drambuie liqueur
- 175ml double cream (48% fat)
- 150g fresh raspberries (do not use frozen)
- For the Raspberry Topping
- 200g fresh raspberries
- 1½ tablespoons caster sugar
- 1½ teaspoons cornflour
- 1½ teaspoons water
To prepare the base, blitz the biscuits in a food processor until they resemble fine breadcrumbs. Add the oats and pulse a few times until they are broken down but still have 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 around the edge, then flip it over and use the flatter side. Secure in place with the springform mechanism and line the base with a circle of baking parchment. Press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon. Put it into the fridge for 30 minutes to firm up.
Now toast the oats by putting the oats into a dry frying pan and cook for three to five minutes, stirring frequently until they begin to pick up colour and turn golden. Take off the heat, tip into a bowl and pour the Drambuie in. Mix well then set aside to cool and soak up the liqueur for at least 30 minutes.
To make the cheesecake filling beat the cream cheese, honey and salt together in a medium bowl with electric beaters until smooth.
Next beat in the Drambuie and soured cream. Pour the double cream into the batter and beat for one to two minutes until the cream is mixed in and the batter turns thick – it should need encouragement to fall from a spoon (a firm shake or tapping the spoon on the side of the bowl).
Assemble the cheesecake by spooning half the batter over the base of the cheesecake ensuring it reaches to the edges. Press the raspberries in and scatter two thirds of the oats over the top. Spoon the remaining batter over the top of the cheesecake, spread it to the edges and level the top using a small offset spatula or the back of a spoon. Cover carefully and transfer to the fridge for at least six hours to set fully.
When the cheesecake has fully set, unmould it from the tin by running a thin sharp knife around the edge of the cheesecake before releasing the spring mechanism. Slide it carefully onto a serving plate. Return it to the fridge.
Now make the topping. Reserve 50g of the raspberries, then roughly chop the rest and put into a small saucepan with the water, sugar and cornflour. Cook over a gentle heat for three to five minutes, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.
Suspend a sieve over a bowl and pass the topping through the sieve, pressing the fruit down using the back of a spoon to extract all the sauce. Let it cool for 10 minutes.
Meanwhile, quarter the reserved raspberries, then toss them in the sauce. Spoon the topping over the cheesecake, leaving a 1–2cm border around the edge of the cheesecake. Carefully scatter the remaining toasted oats around the border.
Either serve immediately or store in the fridge for up to 48 hours before serving.