Sarah Nelson's Cranachan Cheesecake
Ingredients
Base:
- 250g Grasmere Gingerbread® Crumbs
- 25g butter (melted)
Cheesecake:
- 400g cream cheese
- 600ml double cream
- 4 tbsp honey
- 5 tbsp whisky
- 100g oats
Topping:
- 450g raspberries
- 3 tbsp caster sugar
Preparation
- Grease and line a high-sided springform tin and set aside.
- Toast the oats in a pan until they smell nutty, making sure they don’t burn, then set aside.
- Stir together the Grasmere Gingerbread® Crumbs and melted butter, pour into the tin and press down evenly. Place in the fridge while you make the cheesecake filling.
- Beat the cream cheese until soft, then add the honey and whisky. Stir them in with a spatula or wooden spoon until mixed, then beat to remove any lumps.
- In a separate large bowl, whip the double cream to stiff peaks.
- Fold the cream cheese mixture into the whipped cream, being careful not to over mix.
- Taste the mixture and fold in extra honey and/or whisky to taste.
- Lightly fold in the cooled oats.
- Pour the mixture into the tin and smooth the top, leave to set in the fridge for at least 6 hours.
- Just before serving, take half the raspberries and crush them with a fork, then stir in the sugar and remaining whole berries.
- Take the cheesecake out of the tin and spread over the berries before serving.