My Scottish cranachan cheesecake is rich and creamy and the perfect tea time treat. Posh enough for a supper party dessert it is one sweet Scottish treat you will just have to try.
Why you’ll love this recipe
- Cranachan cheesecake is a perfect cross between a cheesecake and the famous Scottish dessert of cranachan
- It’s easy to make, tastes delicious and looks stunning too
- And don’t you just love a dessert that’s just a wee bit different
One of the ingredients here is Scottish crowdie cheese. If you can’t get it just use extra cream cheese. But I have a great recipe if you fancy making your own homemade crowdie cheese.
I wrote this Cranachan Cheesecake recipe for my book Simply Scottish Cakes & Bakes and have to say it was one of my real favourites when I was making things again and again and testing all those recipes.
I’ve produced it for supper parties, picnics and fancy teas, it is firmly built into my baking favourites and will stay there forever.
Cranachan is a traditional Scottish pudding made from oatmeal, raspberries, cream, crowdie cheese, honey and whisky.
It is traditionally served all whipped up together as a gloriously sweet and decadent dessert.
I have used cranachan in other recipes too. Check these out if you are a fan of this traditional Scottish treat;
Cranachan cheesecake ice-cream
I decided to break it down a little and recreate it in cheesecake form using the oats within the biscuity base and the cream and cheese plus raspberries in the body with the more raspberries as a topping and the whisky and honey as a luxurious cream topping.
When you are writing a cookbook there is a LOT of trial and error involved. I have to say I didn’t mind in the least with this recipe as with ever tweak and alteration it just got better and better and my friends and family so enjoyed all the efforts.
Have a lovely time this weekend and enjoy every minute of being with your Mum.
Looking for more Scottish inspired bakes? Then check these out before you go;
Traditional Scottish black bun
Quick and easy savoury cheese scones
Aberdeen crulla and whisky chocolate dipping sauce
You can find my Cranachan Cheesecake recipe and loads of other Scottish treats in my book Simply Scottish Cakes & Bakes, available on Amazon both as a hardback and as a kindle e-Book.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Scottish Cranachan Cheesecake
- 200 g shortbread biscuits
- 50 g oatmeal medium oatmeal
- 50 g unsalted butter melted
- 300 g cream cheese
- 150 g crowdie cheese if you can’t get this just use a total of 450g/15 oz cream cheese instead
- 125 ml sour cream
- 5 eggs
- 200 g caster sugar
- 30 raspberries
- 200 g raspberries
- 75 g caster sugar
- 1 tbsp water
- 150 ml whipping cream
- 2 tbsp runny honey
- 1 tbsp Scotch whisky
- Preheat oven to 170c/325f/Gas 3
- Use a springform cake tin and line with paper and lightly grease.
- Whizz the base ingredients together in food processor till it comes together in a sandy lump.
- Press into prepared cake tin making sure you get it right into the edges and up the sides as well.
- Set aside in the fridge to firm up.
- Beat together the cream cheese and crowdie (ir using) along with the sugar.
- Add the eggs one at a time and continue beating as you add the sour cream.
- Pour the mixture into the chilled base and push in the raspberries all over the filling.
- Place the cake tin into a baking tin and pour in boiling water up to half way up the sides of the cake tin you are using. This is a Bain Marie and means that the cake will cook more gently with it’s bath of water around it.
- Bake for 1 hour or until the top is golden but the cake still has a wee bit of a wobble about it.
- Switch off the oven and open the door and just let the cake sit there and very gently cool down for an hour.
- Keep it in its tin and set aside in the fridge overnight.
- Remove from fridge at least an hour before serving and carefully remove from the baking tin.
- Make the topping by heating the raspberries and sugar until the sugar dissolves completely. Cool and then spoon this over the cheesecake.
- Serve with the whipped cream mixed with runny honey and whisky.
Johanna @ Green Gourmet Giraffe says
What a gorgeous cheesecake – it is just the sort I would love to eat – sadly I don’t make cheesecakes much but will bookmark it and perhaps make it on St Andrews Day if I have some energy.
Karon Grieve says
Glad you like the recipe, it is one of my favourites. Hope you get around to making it sometime.
Cranachan cheesecake recipe was amazing. I did it one and a half and made the mistake of not reading the recipe before shopping, I should have put the biscuit base further round the sides, however I had used hobnobs instead as it is cheaper to get, but used shortbread round the sides…worked a treat. In top I sprinkled some oats that I heated with honey on the hob tull crispy. Was soooo good. Loved the consistancy added a bit of whisky to the cake mix too, plus used ricotta instead of crowdie. Will use this again. Real treat.
Karon Grieve says
That sounds good. Recipes are all about getting creative and improvising.