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Cranachan baked cheese cake

By January 25, 2017 , , ,

Cranachan, that traditional Scottish dessert with raspberries, whisky and oats. While I like to stick to traditions, sometimes its nice to take it up a notch. I wanted something more interesting than just a bunch of mush in a bowl which is more akin to breakfast (even though it has whisky in it) than a dessert. As a fan of cheese cake, I thought that this might make a better option. This makes 2 individual cheesecakes, I use small 10cm cake rings to form the cakes.

6 digestive biscuits (crushed)
20g porridge oats
30g butter
20g brown sugar

Melt the butter in a pan, add the rest of the ingredients and stir to incorporate
Place about 1cm of the mix into each cake ring and pat down well
Place in an oven at 190c (fan) 200c (normal) for 15 minutes and allow to cool

100g raspberries
30ml whisky (I used Glenlivet 12, try to use a speyside or highland malt which will work better with the fruit and not overpower)
30ml honey
300g cream cheese (room temp)
1 egg
10g icing sugar

Mix all the ingredients together except the raspberries until you get a smooth paste, don't overwork the mixture
Slice the raspberries in half and place on top of the biscuit and oat mixture
Pour the cheese filling into the cake rings and bake at 150c (fan) 160c (normal) oven for 30 minutes until just set
Turn off the oven and leave in the residual heat for a further 10 minutes, with the oven door slightly ajar 
Remove from the oven and allow to cool before serving

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