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Scottish Cranachan Cheesecake
A cheesecake with a traditional Scottish twist
Ingredients
Base
- 200 g shortbread biscuits
- 50 g oatmeal medium oatmeal
- 50 g unsalted butter melted
Cheesecake Filling
- 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
Topping
- 200 g raspberries
- 75 g caster sugar
- 1 tbsp water
To Serve
- 150 ml whipping cream
- 2 tbsp runny honey
- 1 tbsp Scotch whisky
Instructions
- 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.
Nutrition
Calories: 672kcalCarbohydrates: 63gProtein: 10gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 216mgSodium: 372mgPotassium: 235mgFiber: 3gSugar: 46gVitamin A: 1465IUVitamin C: 9mgCalcium: 120mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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