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Posted on January 23, 2015 There have been 0 comments

Recipe for the Weekend

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

2 eggs

generous 1 tablespoon plain flour, sifted

to serve

a handful of fresh raspberries

pouring cream

baking sheet, greased

8 x 6-cm diameter chef’s rings, greased and placed on a greased baking sheet

makes 8

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!

This post was posted in Featured, Featured, Recipes, Recipes, UK, US and was tagged with baking, recipe for the weekend, dessert, 2014, Burns Night, Scotland, The Creamery Kitchen, sweet, whisky