This modern take on cranachan, the classic Scottish dessert combines oats, raspberries and honey in a delicious creamy cheesecake. We’ve used ricotta, but if you can get Scottish crowdie it will give you an authentic taste. Perfect to end your Burn’s Night celebrations.
Serves: 8
Butter for greasing
250g oaty biscuits
3 tbsp runny honey
125g unsalted butter, melted
300g frozen raspberries, defrosted
35g icing sugar, sieved
1 ½ tbsp whisky
250g ricotta
560g full-fat soft cheese
75g caster sugar
2 tbsp whisky
3 tbsp runny honey
1 tsp vanilla extract
4 large eggs, beaten
Preparation Time: 25 minutes. Cooking Time: 50 minutes.
1. Butter and base line a deep 23cm springform tin with baking parchment or Bake-O-Glide.
2. Place the oat biscuits in a bowl or plastic bag and crush with a rolling pin into crumbs.
3. Stir in the honey and melted butter. Press the mixture into the base of the prepared tin and smooth over with the back of a spoon. Chill for about an hour until firm.
4. To make the coulis; place the raspberries, icing sugar and whisky in a blender and blend until smooth, or use a jug and stick blender.
5. Place the ricotta, soft cheese, sugar, whisky and honey in a stand mixer and whisk until smooth and evenly combined. Gradually add the eggs, scraping down the sides in between additions.
6. Pour the mixture onto the biscuit base. Swirl 12 tsp raspberry puree on top of the filling and carefully draw a skewer through to give a swirly finish.
7. Place in the oven CAST IRON OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/180oC/350oF Bake for 40-45 minutes until starting to brown around the edges. The centre will still be a little wobbly.
8. Serve the cooled cheesecake with pouring cream and the remaining raspberry coulis.
