Cranachan Cheesecake (no-bake)

Name: Cranachan Cheesecake (no-bake)
Total time: 12600 s
Yield: 12 people
Cuisine: British
Ingredients: 300 g hobnobs; 120 g melted butter; 2 TBSP strong honey; 500 g full-fat cream cheese; 125 g icing sugar; 250 ml double cream; 2 Tbsp good quality single malt whisky; 1 1/2 Tbsp strong honey; I tsp vanilla extract; Juice and zest of 1 orange; 200 g frozen raspberries; 1 tsp honey; 1/2 lemon juice; 1 tsp whisky; 1 handful fresh raspberries

Jodie Mann @MannBakes

Scotland

A classic Scottish dessert, transformed into a seriously indulgent cheesecake that packs a punch of intense Highland flavours. A few years ago I was hosting a Burns Night celebration and I really felt like the traditional Cranachan just needed a decedent upgrade, so here we have it! This is without a doubt my favourite recipe I’ve made from scratch. It’s really important to use good quality single-malt whisky here, otherwise the flavour might not come through and you’ll be tempted to add too much liquid to the mixture! I used a Jura whisky here. #mycookbook

Jodie Mann @MannBakes

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Ingredients

30 mins prep, 3 hour chill

12 people

Biscuit Base
300 ghobnobs
120 gmelted butter
2 TBSPstrong honey
Cheesecake Filling
500 gfull-fat cream cheese
125 gicing sugar
250 mldouble cream
2 Tbspgood quality single malt whisky
1 1/2 Tbspstrong honey
I tsp vanilla extract
Juice and zest of 1 orange
Raspberry Jam swirl
200 gfrozen raspberries
1 tsphoney
1/2lemon juice
1 tspwhisky
To decorate
1 handfulfresh raspberries

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Steps

30 mins prep, 3 hour chill

1

Grease and line with parchment (bottom only) an 8inch springform cake pan. Whizz the hobnobs in a good processor until they are fine breadcrumbs. Pour in the melted butter and honey and whiz again until well mixed. The mixture should resemble wet sand. Press this into the base of the prepared tin. Refrigerate while you make the jam & filling.
2

To make the jam, heat the raspberries in a saucepan with the honey, whisky and lemon juice. Mix and crush. Simmer over a medium heat until the sauce has thickened to a more jam-like consistency. Set aside to cool completely.
3

To make the filling, whisk the cream cheese, icing sugar and vanilla until smooth. Add the whisky, honey, orange juice & zest. Pour in the double cream and whisk well until nice and thick. Check the taste at the stage that all the flavours are coming though.
4

Carefully fold through the jam in dribbles, we don’t want it completely mixed as we are looking for a more marbles effect throughout.
5

Pour the mix over the biscuit base and allow to chill in the fridge for a minimum of 4 hours, ideally overnight.
6

Once set, top with fresh raspberries.