A cheesecake with a traditional Scottish twist
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 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
- 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.