Cranacan Cheese Cake
By SecretGarden-France on January 31, 2014
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
- 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
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.
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.
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).
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.
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