Cranachan Cheesecake with Drambuie
A delicious twist on a classic Burns Night dessert. This tempting cheesecake features Drambuie-steeped toasted oats and Scottish raspberries and is the perfect accompaniment to a Drambuie Iced Espresso.
- Prepare45 minutes
- Chill6 hours
FOR THE BASE
- 125g digestive biscuits
- 40g rolled oats
- 85g butter
FOR THE TOASTED OATS
- 75g rolled oats
- 75ml Drambuie liqueur
FOR THE CHEESECAKE FILLING
- 500g cream cheese (full fat)
- 85g set honey (preferable Scottish heather honey)
- 1/4 teaspoon salt
- 2 tablespoons soured cream
- 2 tablespoons Drambuie
- 175ml double cream heavy cream (48% fat)
- 150g fresh raspberries (do not use frozen)
- 200g fresh raspberries
- 1½ tablespoons caster sugar
- 1½ teaspoons cornflour
- 1½ teaspoons water
PREPARE THE BASE
1. Blitz the biscuits in a food processor until they resemble fine breadcrumbs.
2. Add the oats and pulse a few times until they are broken down but still have a little texture.
3. Melt the butter and stir in the biscuit and oat mixture.
4. If the removable base of your cake tin has a lip around the edge then flip it over and use the flatter side. Secure in place with the springform mechanism and line the base with a circle of baking parchment.
5. Press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon.
6. Put it into the fridge for 30 minutes to firm up.
TOAST THE OATS
1. Put the oats into a dry frying pan and cook for 3-5 minutes, stirring frequently until they begin to pick up colour and turn golden.
2. Take off the heat, tip into a bowl and pour the Drambuie in.
3. Mix well then set aside to cool and soak up the liqueur for at least 30 minutes.
MAKE THE CHEESECAKE FILLING
1. In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth.
2. Next beat in the Drambuie, and soured cream.
3. Pour the double cream into the batter and beat for 1-2 minutes until the cream is mixed in and the batter turns thick – it should need encouragement to fall from a spoon (a firm shake or tapping the spoon on the side of the bowl).
ASSEMBLE THE CHEESECAKE
1. Spoon 1/2 of the batter over the base of the cheesecake ensuring it reaches to the edges.
2. Press the raspberries in and scatter 2/3 of the oats over the top.
3. Spoon the remaining batter over the top of the cheesecake, spread it to the edges and level the top using a small offset spatula or the back of a spoon.
4. Cover carefully and transfer to the fridge for at least 6 hours to set fully.
5. When the cheesecake has fully set, unmould it from the tin by running a thin sharp knife around the edge of the cheesecake before releasing the spring mechanism. Slide it carefully onto a serving plate. Return it to the fridge.
MAKE THE TOPPING
1. Reserve 50g of the raspberries, then roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.
2. Cook over a gentle heat for 3-5 minutes, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.
3. Suspend a sieve over a bowl and pass the topping through the sieve, pressing the fruit down using the back of a spoon to extract all the sauce.
4. Let cool for 10 minutes.
5. Meanwhile, quarter the reserved raspberries, then toss them in the sauce.
6. Spoon the topping over the cheesecake, leaving a 1-2cm border around the edge of the cheesecake.
7. Carefully scatter the remaining toasted oats around the border.
8. Either serve immediately or store in the fridge for up to 48 hours before serving.