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The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie – a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well.
Butter a deep 23cm springform tin.
To make the base, put the oatcakes in a food processor and process until they are finely ground. Add the melted butter and honey and process again until thoroughly combined. Press this mixture evenly into the base of the tin. Put in the fridge to set.
Heat your oven to 180°C/gas 4.
Heat a small frying pan over a medium heat. Add the oatmeal and 1 tsp of the sugar and toast, tossing frequently, until golden. Tip onto a plate to cool.
Put the crowdie or ricotta, cream cheese, eggs and remaining caster sugar in a food processor and blend until smooth. Stir in the cooled, toasted oatmeal. Pour onto the set base and scatter over the raspberries.
Bake for 35–40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This helps prevent it from cracking.)
Meanwhile, to make the raspberry coulis, puree the raspberries and icing sugar together in a blender, or with a stick blender. Push the puree through a sieve to remove the pips.
Serve the cooled cheesecake with pouring cream and the raspberry coulis.
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