Burns Night cranachan cheesecake
SERVES 8
1 x 18cm (7in) springform cake tin with deep sides
For the base
125g (4½oz) digestive biscuits
40g (1½oz) rolled oats
85g (3oz) butter
For the toasted oats
75g (2¾oz) rolled oats
75ml (2¾fl oz) Drambuie liqueur
For the cheesecake filling
500g (1lb 1oz) full-fat cream cheese
85g (3oz) set honey (preferable Scottish heather honey)
¼tsp salt
2tbsp soured cream
2tbsp Drambuie liqueur
175ml (6fl oz) double cream (48% fat)
150g (5½oz) fresh raspberries (do notuse frozen)
For the raspberry topping
200g (7oz) fresh raspberries
1½tbsp caster sugar
1½tsp cornflour
1½tsp water
1 For the base, blitz the biscuits in a food processor until they resemble fine breadcrumbs. Add the oats and pulse a few times until they are broken down, but still have a little texture. Melt the butter and stir in the biscuit and oat mixture.
