Category: Cheesecake

• Preheat oven to 450℉.
• Combine crumbs, sugar, and butter. Press into bottom and halfway up the sides of a 9” springform pan.
• Beat together cream cheese, sugars, flour, and vanilla until smooth. Add eggs, beating on low speed just until blended. Combine milk and instant coffee, stirring until dissolved, stir into cream cheese mixture. Pour into prepared crust.
• Bake at 450° for 10 minutes. Reduce heat to 250° and bake 45-55 minutes longer.
• Cool cake on rack, then chill 8 hours or overnight. Garnish with whipped cream and chocolate espresso beans.

• Preheat oven to 350℉

Crust

• Mix crust ingredients together and press into a 9" or 10" springform pan. Bake for 5 minutes, remove and let cool

Filling

• Combine cream cheese, sour cream, sugar, Kirsch, and cherry extract, and beat until smooth.
• Melt chocolates together over hot water, and add to batter, beating until smooth.
• Add eggs one at a time, and beat for 5 minutes.
• Pour batter mixture over crust. Bake for 35-40 minutes. Let sit until cake reaches room temperature, then chill for 2 hours.

Cherry Topping

• Mix cherry pie filling, cornstarch, and Kirsch together in a large pot, and heat until thickened. Simmer for for 1 minute, then let cool slightly. Spoon over cheesecake, and leave to set.

Cream Topping

• Beat cream, until thick, add sugar and Kirsch gradually. Dollop cream topping onto cheesecake before serving.

• Combine all crust ingredients until well blended, and press evenly into a 10" springgform pan.
• Soak raisins in water (or more rum). Soften cream cheese and sugar, mixing until softened. Add rum, vanilla, and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisin and mix on low speed until just incorporated. Bake at 350° for 40-45 minutes. Remove and let cool.
• Combine topping ingredients. Spread over cheesecake and chill before serving.

• Grease the cake tin lightly with butter and set aside.
• Using a pan on the top of the stove, or a tray in the oven, toast the oats until it starts to give off a nutty smell, then set aside to cool.
• Crush the oaty biscuits either in a food processor or place them in a plastic bag and beat with a rolling pin.
• Melt the butter and mix into the crushed biscuits
• Press the mixture into the bottom of the cake tin using the back of a large spoon to make sure it’s smooth and compact. Put it in the fridge to set while you continue with the recipe.
• Beat the cream cheese with a wooden spoon so it’s soft. Add the honey and whisky. Start with smaller amounts and you can then taste the mixture later and add more if necessary.
• In another bowl use an electric whisk/beater to beat the cream to stiff peaks.
• Fold the cream cheese mixture into the whipped cream, taking care not to take too much air out of the cream. You can now taste the mixture, and if necessary, add a little more whisky or honey and fold into the mixture.
• Fold in the cooled oats carefully.
• Put half of the mixture into the cake tin and make sure it’s smoothed right down into the bottom and to the edges so there are no air pockets. Add the other half on top and smooth out flat on top.
• Put in the fridge to set for 6-8 hours minimum.
• Just before you’re ready to serve you can make the raspberry mix for the top. We used a combination of frozen and fresh raspberries. Defrost the berries if frozen.
• Take about half of the berries and crush them with a fork or masher. If you want a smooth sauce you’ll need to push the crushed mixture through a sieve to remove the pips, but we prefer the more rustic look, like Cranachan.
• Add the other half of the berries whole.
• Just before you’re ready to serve put the raspberry mixture on top of the middle of the cake, or keep it aside to spoon onto each piece. How you decorate it with the berry mixture is really up to you, as long as you have a decent amount per slice to get it that raspberry flavour, and make it a true Cranachan cheesecake!

• Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
• Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in pumpkin, pecans, and spices, and pour into crust.
• Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
• Add any additional toppings, such as whip cream, toasted pecans, and cinnamon sticks.

• Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
• Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in fruit juice and zest, and pour into crust.
• Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
• Add any additional toppings, such as lemon, lime, and orange slices, or fresh mint leaves.