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Cranachan Cheesecake

A cheesecake with a traditional Scottish twist
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: baking
Servings: 8
Author: Karon Grieve


  • Base
  • 200 g/6oz shortbread biscuits
  • 50 g/2oz medium oatmeal
  • 50 g/2 oz melted unsalted butter
  • Cheesecake filling
  • 300 g/10oz cream cheese
  • 150 g/5 oz crowdie cheese if you can't get this just use a total of 450g/15 oz cream cheese instead
  • 125 ml/4 fl oz sour cream
  • 5 eggs
  • 200 g/6oz caster sugar
  • 30 raspberries
  • Topping
  • 200 g/6 oz raspberries
  • 75 g/2 1/2 oz caster sugar
  • 1 tbsp water
  • To serve
  • 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.