As we mentioned yesterday, Sunday 25th January is Burns’ Night and this weekend’s recipe will ensure that whatever you’re up to this weekend, everyone can bring a taste of Scotland to the table! Incidentally, this recipe by Hannah Miles features in The Creamery Kitchen by Jenny Linford, and we’re super excited at RPS Towers about her new book, The Tomato Basket! You can pre-order it here!
Whisky & Raspberry Cranachan Cheesecakes
This cheesecake is inspired by the classic Scottish dessert, cranachan – whipped cream flavoured with whisky and honey folded through with toasted oats and fresh raspberries.
for the base
50 g butter
30 g caster sugar
40 g golden syrup or maple syrup
100 g rolled oats
a pinch of salt
for the filling
150 g raspberries
80 ml whisky
300 g cream cheese
300 ml crème fraîche or double cream
80 ml honey
generous 1 tablespoon plain flour, sifted
a handful of fresh raspberries
baking sheet, greased
8 x 6-cm diameter chef’s rings, greased and placed on a greased baking sheet
Preheat the oven to 170°C (325°F) Gas 3.
For the base, heat the butter, sugar and golden or maple syrup together in a saucepan until the butter and sugar have melted and the mixture is syrupy. Stir in the oats and salt and mix well so that all the oats are coated.
Spoon the mixture onto the prepared baking sheet and flatten with the back of a spoon. Bake in the preheated oven for 20–30 minutes until the base is golden-brown.
Remove from the oven and leave to cool for a few minutes. Whilst still warm, use one of the chef’s rings to stamp out 8 rounds of flapjack to use as bases, then leave them to cool completely. Leave the oven on.
For the filling, soak the raspberries in the whisky for 30 minutes.
In a large mixing bowl, whisk together the cream cheese and crème fraîche. Whisk in the honey, eggs and flour, then fold through the raspberries and any remaining soaking whisky. Spoon the mixture into the chef’s rings on the baking sheet and bake in the preheated oven for 25–30 minutes until golden brown on top.
Leave to cool then transfer to the refrigerator to chill for at least 3 hours or preferably overnight.
When you are ready to serve, place a flapjack disc on each plate and top with a cheesecake. Serve with extra fresh raspberries, cream and a tot of whisky if desired.
The Creamery Kitchen by Jenny Linford is available here, and The Tomato Basket can be pre-ordered here.
Cheesecake by Hannah Miles is available here. Other cookery books you may like in our Food category as well.
Happy Burns’ Night and have a lovely weekend, chaps!
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baking, recipe for the weekend, dessert, 2014, Burns Night, Scotland, The Creamery Kitchen, sweet, whisky