Cranachan is a very traditional Scottish dessert for Burns supper, which is a layered dessert with whipped cream, raspberries and oats.
It is never easy to find raspberries at the end of January, (Burns Supper – 25th January) so this is an excellent dessert for the summer when you can find large, juicy, ripe raspberries. The same recipe is great with blackberries, any ripe juicy berries to be honest. Get the basics and experiment.
Anyway back to the point…… my first port of call for traditional Scottish recipes is the Rampant Scotland Website, you will find all of the weird and wonderful traditional Scottish recipes as well as other Scottish things.
I had used the recipe for Cranachan from here for another Burns supper, so needed a different take on this one, I searched other websites to see what I could find and found this wonderful recipe for a Cranachan Cheese cake by Paul Hollywood.
But of course I had to make a couple of tweaks for myself. (As you do, well as I do)
I have reproduced my version of this recipe below, I hope you enjoy it. The ripe, juicy raspberries bring a hint of sweetness as well as sharpness just what you need to cut through the rich creamy cheese cake.
Start by preheating your oven to 180C/350F/Gas 4.
Butter and line deep 20cm/7in springform tin, with baking paper.
Remove the ricotta cheese and cream cheese from the fridge and leave on the side to come to room temperature.
To make the base, put the ingredients for the Oat mix (first 6 items) in a food processor and process until they are finely ground, gradually add the hot water to make a dough, it should be slightly dry and crumbly, you may not need to add all of the hot water, it will depend on the oats.
Tip the contents out onto a baking dish and put in the oven for 15-20 minutes, check at 5 minute intervals, breaking up bigger pieces and mixing the contents around to ensure they are all baked, move the outside mixture into the centre as it will cook faster and could burn.
Once a nice golden colour, remove from the oven and place in the food processor again, add the melted butter and honey and process again until thoroughly combined. Press the mixture into the base of the tin evenly, do not allow the mix to come up the sides of the tin and put it in the fridge to set (about an hour).
To make the filling, take a small/medium frying pan and heat over a medium heat. Add the oats and one teaspoon of the caster sugar. Toast them in the frying pan, mixing around with a wooden spoon until golden, take care not to burn the sugar. Tip onto a plate to cool.
Take 200g of the defrosted raspberries put them in a bowl and mix to breakdown a bit, you should have some chunky pieces of raspberries and some raspberry juice.
Put the room temperature ricotta cheese, cream cheese, eggs and remaining caster sugar in a bowl and whip using a hand blender and blend until smooth. Stir in the cooled, toasted oats.
Remove the base from the fridge and pour the cheese mixture onto the base, take the raspberry mixture and drop into the cheese mixture, using a fork to lightly mix/swirl into the cheese mix.
Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle. (wobbly like jelly).
When you are happy that the cheesecake is set, turn off the oven and leave the cheesecake inside with the door open slightly (use a wooden spoon to hold it open) until the cheesecake is cool. (This will take a few hours but essential to prevent the top of cheesecake from cracking.)
If you are serving the following day, place the cooled cheese cake in the fridge to ensure it is set and ready for the raspberry coulis glaze.
To make the raspberry coulis, purée the raspberries and icing sugar together in a blender, or with a stick blender. (if you prefer a really smooth coulis, push the purée through a sieve to remove any remaining pips, most should have been crushed with the blender).
Take your cheesecake from the fridge and place on a serving plate, if you are finding it hard to remove the tin, heat the outer edge, near the bottom with a kitchen blow torch (those used for crème brulee) as the butter from the base will have hardened up in the fridge.
Peel the baking paper off the cake and you should have a lovely firm looking cheese cake.
Spoon the raspberry coulis/glaze over the top of the cheese cake and then top with the fresh raspberries.
Serve the cheesecake with pouring cream and extra raspberry coulis.
The Cranachan cheese cake was a great success, I hope you find this a great addition to your recipe list.