{"id":1741,"date":"2025-10-16T07:28:07","date_gmt":"2025-10-16T15:28:07","guid":{"rendered":"http:\/\/recipes.darncats.ca\/?p=1741"},"modified":"2025-10-16T07:28:46","modified_gmt":"2025-10-16T15:28:46","slug":"scottish-cranachan-cheesecake","status":"publish","type":"post","link":"https:\/\/recipes.darncats.ca\/index.php\/2025\/10\/16\/scottish-cranachan-cheesecake\/","title":{"rendered":"Scottish Cranachan Cheesecake"},"content":{"rendered":"
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Scottish Cranachan Cheesecake<\/h2>\n
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Course <\/span>Dessert<\/span><\/div>
Cuisine <\/span>Scottish<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
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Base<\/h4>
  • 300<\/span> g<\/span> Hobnobs or other oaty biscuits<\/span><\/li>
  • 100<\/span> g<\/span> butter<\/span> 7 tbsp<\/span><\/li><\/ul><\/div>

    Cheesecake<\/h4>
    • 400<\/span> g<\/span> full fat cream cheese<\/span> 1 and 2\/3 cups<\/span><\/li>
    • 600<\/span> ml<\/span> double cream<\/span> 2.5 cups heavy cream in the US<\/span><\/li>
    • 7<\/span> tbsp<\/span> runny honey<\/span> or more to taste<\/span><\/li>
    • 7<\/span> tbsp<\/span> whisky<\/span> or more to taste<\/span><\/li>
    • 100<\/span> g<\/span> oats<\/span> approx 1 cup<\/span><\/li><\/ul><\/div>

      Topping<\/h4>
      • 400<\/span> g<\/span> raspberries<\/span> approx 4 cups and can be fresh\/frozen or mix<\/span><\/li>
      • 3<\/span> tbsp<\/span> icing sugar<\/span> powdered sugar<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • Grease the cake tin lightly with butter and set aside.<\/div><\/li>
        • 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.<\/div><\/li>
        • Crush the oaty biscuits either in a food processor or place them in a plastic bag and beat with a rolling pin.<\/div><\/li>
        • Melt the butter and mix into the crushed biscuits<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • In another bowl use an electric whisk\/beater to beat the cream to stiff peaks.<\/div><\/li>
        • 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.<\/div><\/li>
        • Fold in the cooled oats carefully.<\/div><\/li>
        • 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.<\/div><\/li>
        • Put in the fridge to set for 6-8 hours minimum.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • Add the other half of the berries whole.<\/div><\/li>
        • 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!<\/div><\/li><\/ul><\/div><\/div>\n
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