Drambuie Cranachan cheesecake
A delicious twist on a classic Burns Night dessert, this tempting cheesecake features Drambuie-steeped toasted oats and Scottish raspberries, renowned for being the best.
It's the perfect accompaniment to a dram of whisky or an Espresso Martini with Drambuie Iced Espresso: the perfect drink for raising an after-dinner toast to Robbie Burns himself.
Ingredients
- 200 g fresh raspberries
- 1.5 tbsp caster (super-fine) sugar
- 1.5 tsp cornflour (cornstarch)
- 1.5 tsp water
- 7.1 oz fresh raspberries
- 1.5 tbsp caster (super-fine) sugar
- 1.5 tsp cornflour (cornstarch)
- 1.5 tsp water
- 7.1 oz fresh raspberries
- 1.5 tbsp caster (super-fine) sugar
- 1.5 tsp cornflour (cornstarch)
- 1.5 tsp water
- 500 g cream cheese
- 85 g honey
- 0.2 tsp salt
- 2 tbsp soured cream
- 2 tbsp Drambuie liqueur
- 175 ml double cream (heavy cream)
- 150 g fresh raspberries
- 17.6 oz cream cheese
- 3 oz honey
- 0.2 tsp salt
- 2 tbsp soured cream
- 2 tbsp Drambuie liqueur
- 6.2 fl oz double cream (heavy cream)
- 5.3 oz fresh raspberries
- 17.6 oz cream cheese
- 3 oz honey
- 0.2 tsp salt
- 2 tbsp soured cream
- 2 tbsp Drambuie liqueur
- 0.7 cup double cream (heavy cream)
- 5.3 oz fresh raspberries
- 75 g rolled oats
- 75 ml Drambuie liqueur
- 2.6 oz rolled oats
- 2.6 fl oz Drambuie liqueur
- 2.6 oz rolled oats
- 0.3 cup Drambuie liqueur
- 125 g digestive biscuits
- 40 g rolled oats
- 85 g butter
- 4.4 oz digestive biscuits
- 1.4 oz rolled oats
- 3 oz butter
- 4.4 oz digestive biscuits
- 1.4 oz rolled oats
- 3 oz butter
Details
- Cuisine: Scottish
- Recipe Type: Baking
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
Prepare 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.
- If the removable base of your cake tin has a lip around the edge, then flip it over and use the flatter side. Secure in place with the springform mechanism and line the base with a circle of baking parchment.
- Press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon.
- Put it into the fridge for 30 minutes to firm up.
Toast the oats
- Put the oats into a dry frying pan and cook for 3-5 minutes, stirring frequently until they begin to pick up colour and turn golden.
- Take off the heat, tip into a bowl and pour the Drambuie in.
- Mix well then set aside to cool and soak up the liqueur for at least 30 minutes.
Make the cheesecake filling
- In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth.
- Next beat in the Drambuie and soured cream.
- Pour the double (heavy) cream into the batter and beat for 1-2 minutes until the cream is mixed in and the batter turns thick – it should need encouragement to fall from a spoon (a firm shake or tapping the spoon on the side of the bowl).
Assemble the cheesecake
- Spoon 1/2 of the batter over the base of the cheesecake ensuring it reaches to the edges.
- Press the raspberries in and scatter 2/3 of the oats over the top.
- Spoon the remaining batter over the top of the cheesecake, spread it to the edges and level the top using a small offset spatula or the back of a spoon.
- Cover carefully and transfer to the fridge for at least 6 hours to set fully.
- When the cheesecake has fully set, unmould it from the tin by running a thin sharp knife around the edge of the cheesecake before releasing the spring mechanism. Slide it carefully onto a serving plate. Return it to the fridge.
Make the topping
- Reserve 50g of the raspberries, then roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.
- Cook over a gentle heat for 3-5 minutes, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.
- Suspend a sieve over a bowl and pass the topping through the sieve, pressing the fruit down using the back of a spoon to extract all the sauce.
- Let it cool for 10 minutes.
- Meanwhile, quarter the reserved raspberries, then toss them in the sauce.
- Spoon the topping over the cheesecake, leaving a 1-2cm border around the edge of the cheesecake.
- Carefully scatter the remaining toasted oats around the border.
- Either serve immediately or store in the fridge for up to 48 hours before serving.
This recipe is courtesy of Drambuie. For more information see drambuie.com.
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