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Cranachan Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a twist on the Cherry Cheesecake and traditional Scottish Cranachan from Nigella Express that I made for New Year festivities up in Scotland. It is delicious and much easier to prepare for the masses!

This is a twist on the Cherry Cheesecake and traditional Scottish Cranachan from Nigella Express that I made for New Year festivities up in Scotland. It is delicious and much easier to prepare for the masses!

Ingredients

Serves: 8 - 10

Metric Cups
  • 150 grams hobnobs
  • 75 grams butter
  • 300 grams cream cheese
  • 60 grams icing sugar
  • 4 teaspoons malt whiskey
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 orange (juice and zest)
  • 150 grams raspberries (frozen are good as they cool the sauce quickly)
  • 5 ounces hobnobs
  • 3 ounces butter
  • 11 ounces cream cheese
  • 2 ounces confectioners' sugar
  • 4 teaspoons malt whiskey
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 orange (juice and zest)
  • 5 ounces raspberries (frozen are good as they cool the sauce quickly)

Method

Cranachan Cheesecake is a community recipe submitted by KirstyH and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Gently heat the butter and honey together. Meanwhile, bash up the biscuits to a crumb. Mix together and press into a cake tin. Bake at 190c for 5 - 7 minutes.
  • After the base has been taken out of the oven; add the whisky, orange juice and zest and half the raspberries to the pan. Simmer frantically for 5 minutes until the alcohol has burned off the whisky. Add the rest of the frozen raspberries to cool the sauce.
  • In a separate bowl, mix together the cream cheese, icing sugar and vanilla essence. Fold in the double cream and raspberry mixture (make sure it is cold). Mix well but keep a nice marbled effect. Leave to chill in the fridge for a few hours or overnight.
  • Gently heat the butter and honey together. Meanwhile, bash up the biscuits to a crumb. Mix together and press into a cake tin. Bake at 190c for 5 - 7 minutes.
  • After the base has been taken out of the oven; add the whisky, orange juice and zest and half the raspberries to the pan. Simmer frantically for 5 minutes until the alcohol has burned off the whisky. Add the rest of the frozen raspberries to cool the sauce.
  • In a separate bowl, mix together the cream cheese, confectioners' sugar and vanilla essence. Fold in the double cream and raspberry mixture (make sure it is cold). Mix well but keep a nice marbled effect. Leave to chill in the fridge for a few hours or overnight.
  • Additional Information

    Make sure that both the base and raspberry mixture are cool before adding the cream mixture as it'll melt. I trebled this mixture and made two large cakes in foil roasting tins for a party. It's very rich so easy for feeding a crowd. Feel free to adjust the amount of whisky you use - there is no hard and fast rule about how much you use, make sure it's quality whisky though!

    Serves 8 VERY GENEROUSLY

    Make sure that both the base and raspberry mixture are cool before adding the cream mixture as it'll melt. I trebled this mixture and made two large cakes in foil roasting tins for a party. It's very rich so easy for feeding a crowd. Feel free to adjust the amount of whisky you use - there is no hard and fast rule about how much you use, make sure it's quality whisky though!

    Serves 8 VERY GENEROUSLY

    Tell us what you think

    What 1 Other has said

    • How much double cream should be used? It's not in the ingredients list?

      Posted by write2.menow on 28th January 2012
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