CRANACHAN CHEESECAKE

This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle and New Year resolutions. 

Can you resist this tempting new twist on an old favourite from Paul Dow, head chef at the Magnum?

Sabayon

2 egg yolks

30g caster sugar

30ml whisky

In a heatproof bowl, whisk the egg yolks, sugar and whisky together over a pan of simmering water until thickened and frothy.

Raspberry compote

150g punnet of raspberries

50g caster sugar

1tbsp water

Put all the ingredients in a pan and bring to the boil.

Reduce heat until raspberries begin to break up. Strain the raspberries and return the juice to the heat until it forma a syrup.

Put raspberries back into the syrup and cool before serving

Cranachan Cheesecake

150g soft cheese (Philadelphia)

300ml double cream

30g toasted pinhead oatmeal

2tbsp runny honey

1 gold leaf gelatine soaked in cold water for 5 minutes

Shortbread

Whisk the cream cheese and Sabayon and honey together until combined and creamy.

In a pan, warm 1tbsp of water. Squeeze out as much water as possible from the gelatine and add. Whisk until dissolved, being careful not to allow the mix to boil.

Add the gelatine to the cream cheese mix, and add the oatmeal and the cream. Continue whisking until the mix has thickened.

Now mix some melted butter with the oatmeal and press into the bottom of a mould. Put the cheesecake mix on top and level off with a palette knife. Refrigerate.

Add compote when ready. 

-----------------------------------

@theSpurtle I like the way it pays fromage to traditional Cranachan.

@NewTownFlaneur Hmm. Oaty but not too OTT.

 Alison Auldjo That looks absolutely delicious!!