It’s Burns night tomorrow and while you’ll definitely have your Haggis, Neeps and Tatties sorted for tea, have you thought about what to have for pudding? The idea of a Cranachan / Cheesecake hybris has been being pondered in the Stovies kitchen for a while and yesterday we finally got down to laying out a recipe.
It tastes a little more delicate and fun than the dish that inspired it and as it looks rather romantic so you could even give it a try for Valentines if you miss Burns Night. This recipe will make six individual cheesecakes or one large one.
150g Rough/handmade type oatcakes. We used Your Piece Porridge Oatcakes
100g Melted butter
300g Fresh raspberries
2 tbsp Runny honey
1 tbsp Whisky – it needs to be a nice smooth/mild one as too much smoke or peat would overpower things. We used Monkey Shoulder
600g Cream cheese
2 tsp Icing sugar
4 Gelatine leaves (or equivalent Vege-Gel)
Crush the oatcakes in a bowl and mix in the melted butter. Pour the crumbs into a 20cm springform cake tin – or into 6 chef rings on a greased baking tray and push down firmly with the back of a spoon. Put in the fridge to chill while you work on the cheesy part.
Soak the gelatine leaves in a bowl of cold water for 5-10 minutes, until they go floppy. In a pan bring the measured water to the boil, add the gelatine and stir until melted. Blitz 200g of the raspberries and mix with 100g of cream cheese and 1/3 of the warm gelatine mix. In another bowl combine the whisky, honey and remaining cream cheese and gelatine mix.
Take the biscuit base out of the fridge and pour the white mixture over the top. Spoon the pink mixture on top of this and then drag a spoon through to create a raspberry ripple effect, be rough enough to make sure that the ripples go deep into the mixture but be careful not to disturb the biscuit base. Tap firmly on the work surface to settle the mixture then chill for at least three hours in the fridge.
To make the coulis blitz the remaining raspberries (keep a few back for decorating), sieve to remove the pips then mix in the icing sugar and a little water. When you are ready to serve up, run a knife around the edge of the tin to make removing easier, top with the last raspberries and drizzle with coulis.