Cranachan Cheesecake
August 27th, 2015 by Lesley

Cranachan is a very traditional Scottish dessert for Burns supper, which is a layered dessert with whipped cream, raspberries and oats.

Cranachan Cheesecake

 

 

 

 

 

 

 

 

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.

Cranachan Cheesecake

 

 

 

 

 

 

 

 

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.)

Cranachan Cheesecake

 

 

 

 

 

 

 

 

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.

Cranachan Cheesecake

 

 

 

 

 

 

 

 

Serve the cheesecake with pouring cream and extra raspberry coulis.

Slice of cranachan cheesecake

 

 

 

 

 

 

 

 

The Cranachan cheese cake was a great success, I hope you find this a great addition to your recipe list.

Enjoy….

Cranachan Cheesecake
Delicious creamy cheesecake with sweet/sharp raspberries. Ideal for any dinner table.
Servings Prep Time
12 people 1 hour
Cook Time Passive Time
1.5 hour 3 hours
Servings Prep Time
12 people 1 hour
Cook Time Passive Time
1.5 hour 3 hours
Cranachan Cheesecake
Delicious creamy cheesecake with sweet/sharp raspberries. Ideal for any dinner table.
Servings Prep Time
12 people 1 hour
Cook Time Passive Time
1.5 hour 3 hours
Servings Prep Time
12 people 1 hour
Cook Time Passive Time
1.5 hour 3 hours
Ingredients
Oat mix for the base
Cheese Cake Filling
Raspberry coulis
Servings: people
Instructions
Base - Oat mix
  1. Preheat 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.
  2. 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.
  3. 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.
  4. 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).
Cheesecake mixture
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
Raspberry Coulis and finishing
  1. 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).
  2. 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.
  3. Peel the baking paper off the cake and you should have a lovely firm looking cheese cake.
  4. Spoon the raspberry coulis/glaze over the top of the cheese cake and then top with the fresh raspberries.
  5. Serve the cheesecake with pouring cream and extra raspberry coulis.
  6. The Cranachan cheese cake was a great success, I hope you find this a great addition to your recipe list. Enjoy....
Recipe Notes

You can use frozen raspberries if you can not get fresh raspberries. Select the best raspberries for the top of the cheesecake.

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Posted in Burns Supper, Cheese cake, Vegetarian Tagged with:

January 7th, 2015 by Lesley

Another great tradition to be served at Burns Supper or St Andrews Day.

Of course this is a twist on the tradition, as sometimes we just need to mix-it up a bit…..

This is a wonderful recipe which incorporates the traditional elements, raspberries, cream, whisky, oats and then adds in the new twist of Meringue.

This is a great recipe as it can be served 2 ways, as it is fresh with the whipped cream or frozen as an ice cream dessert, both are delicious.

 

 Ingredients

Meringue

  • Butter, for greasing
  • 4 egg whites
  • 175g white caster sugar
  • 1/2 tsp white wine vinegar
  • 1 tsp cornflour

Cranachan Cream

  • 500 ml whipping cream
  • 80g Oats
  • 100 ml whisky (or Drambuie)
  • 400g raspberries (use fresh if you can get them)

Method

  1. Pre heat the oven 190°C/fan170°C/gas 5
  2. Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
  3. In a large, grease-free mixing bowl*, whisk the egg whites to soft peaks. While continuously whisking slowly add the caster sugar, in 3 stages, until you have a stiff, glossy meringue mixture. Whisk in the wine vinegar and corn flour, until combined.
  4. Place the meringue mixture onto the baking sheet, smooth out and into all the corners, try to ensure you have an even spread of the mixture.
  5. Place in the oven and bake for 20 mins, it will be very soft, but should be cooked and a light crust developed on the top, you don’t want a hard crust as it will be difficult to roll later.
  6. While the meringue is in the oven, prepare the cream, place the cream into a large mixing bowl and whip till it is firm, then pour in the whisky and mix to combine, then add the oats and mix again, until just combined.
  7. Remove the meringue from the oven and allow to cool slightly.
  8. Sprinkle a light covering of icing sugar on top of the cooked meringue.
  9. Place a piece of baking paper on top of the meringue and then a tea towel, and gently but swiftly turn over, peel off the baking paper, and spread the whisky cream all over the meringue, leaving a small border all the way around (this will help with the rolling up).
  10. Sprinkle the raspberries evenly over the cream. (leave some for topping and serving)
  11. To roll the meringue up, this is possible from either the short of the long side, it is your choice, I prefer to start from the short end, so gently but firmly, fold over the first 5 cm of the meringue onto the start of the cream mixture, then using the baking paper under the meringue, as an aid, start rolling the meringue up, ensuring you have a good swirl as you go, some of the cream will start to squeeze out of the ends, but this is ok, as it will fill up the space you left on the border.
  12. Use the baking paper and wrap it around the meringue and place on a plate/tray and place in the fridge for minimum of 30 minutes to allow the cream to firm up again.
  13. To serve – remove the paper and place on a serving plate, sprinkle the top with some icing sugar and if you have any raspberries left, place a few on top.
  14. If you are serving this as a frozen dessert, once you have rolled the meringue up, and wrapped in the baking paper, take 2 sheets of aluminium foil and place the covered roulade on to the foil and wrap tightly and place in the freezer to freeze. The cream will freeze but the meringue will stay soft and mallow….. Remove from the freezer 20 minutes before you want to serve.

Serves 8/10

Posted in Desserts, Do-A-Head, Vegetarian Tagged with: ,

Cranachan Cheesecake
January 31st, 2014 by Lesley

Following on with the Burns Supper event, I am always looking for a different twist to the traditional take on THE menu for a Traditional Burns Supper.

Cranachan is a very traditional Scottish dessert for Burns supper, which is a layered dessert with whipped cream, raspberries and oats. So my first port of call is the Rampant Scotland Website for lots of 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.

I have reproduced my version of this recipe below, I hope you enjoy

IMG_1396

 Ingredients

  • For the base (I made my own oatcake mix)
  • Oat mix
    • 225g oats
    • 60g wholewheat flour
    • 1/2 tsp bicarbonate of soda
    • 60g butter
    • 1 tsp salt
    • 1/2 tsp sugar
    • 60-80ml hot water
  • Base additions
    • 125g/4½oz unsalted butter, melted, plus extra for greasing
    • 3 tbsp honey

For the filling

  • 60g/2¼oz oats
  • 100g/3½oz caster sugar
  • 350g/12oz ricotta
  • 350g/12oz full-fat cream cheese
  • 4 medium free-range eggs
  • 200g/7oz frozen raspberries for the topping

For the raspberry coulis

  • 100g/3.5oz frozen raspberries (defrosted)
  • 100g/3.5oz icing sugar

Preparation method

Preheat your oven to 180C/350F/Gas 4.

Butter and line deep 20cm/7in springform tin, with baking paper.

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 this mixture evenly into the base of the tin and put it in the fridge to set (about an hour).

Heat a small frying pan over a medium heat. Add the oatmeal and one teaspoon of the sugar. Toast them, tossing frequently, until golden. 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 ricotta, 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 oatmeal.

IMG_1385

Pour onto the set base, take the raspberry mixture and drop into the cheese mixture, using a fork to lightly mix/swirl into the mix.

 

 

 

 

 

IMG_1390

Bake for 35-40 minutes or until the cheesecake is set around the edges but still a bit wobbly in the middle.

Turn off the oven and leave the cheesecake inside with the door ajar until the cheesecake is cool. (This can take a few hours but helps prevent the top of cheesecake from cracking.)

If you are serving the following day, place the cooled cheese cake in the fridge to ensue 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).

IMG_1396

  • 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.

Enjoy….

 

 

 

Posted in Cheese cake, Desserts, Vegetarian Tagged with: ,