Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, cranachan cheesecake (no-bake). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. 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.
Cranachan Cheesecake (no-bake) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Cranachan Cheesecake (no-bake) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook cranachan cheesecake (no-bake) using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cranachan Cheesecake (no-bake):
- Prepare Biscuit Base
- Make ready 300 g hobnobs
- Get 120 g melted butter
- Make ready 2 TBSP strong honey
- Take Cheesecake Filling
- Make ready 500 g full-fat cream cheese
- Make ready 125 g icing sugar
- Make ready 250 ml double cream
- Make ready 2 Tbsp good quality single malt whisky
- Get 1 1/2 Tbsp strong honey
- Prepare I tsp vanilla extract
- Take Juice and zest of 1 orange
- Take Raspberry Jam swirl
- Prepare 200 g frozen raspberries
- Make ready 1 tsp honey
- Get 1/2 lemon juice
- Take 1 tsp whisky
- Take To decorate
- Get 1 handful fresh raspberries
I've used those ingredients as the inspiration for. Cranachan is a traditional Scottish pudding made from oatmeal, raspberries, cream, crowdie cheese, honey and whisky. It is traditionally served all whipped up together as a gloriously sweet and decadent dessert. I have used cranachan in other recipes too.
Instructions to make Cranachan Cheesecake (no-bake):
- Grease and line with parchment (bottom only) an 8inch springform cake pan. Whizz the hobnobs in a good processor until they are fine breadcrumbs. Pour in the melted butter and honey and whiz again until well mixed. The mixture should resemble wet sand. Press this into the base of the prepared tin. Refrigerate while you make the jam & filling.
- To make the jam, heat the raspberries in a saucepan with the honey, whisky and lemon juice. Mix and crush. Simmer over a medium heat until the sauce has thickened to a more jam-like consistency. Set aside to cool completely.
- To make the filling, whisk the cream cheese, icing sugar and vanilla until smooth. Add the whisky, honey, orange juice & zest. Pour in the double cream and whisk well until nice and thick. Check the taste at the stage that all the flavours are coming though.
- Carefully fold through the jam in dribbles, we don’t want it completely mixed as we are looking for a more marbles effect throughout.
- Pour the mix over the biscuit base and allow to chill in the fridge for a minimum of 4 hours, ideally overnight.
- Once set, top with fresh raspberries.
It is traditionally served all whipped up together as a gloriously sweet and decadent dessert. I have used cranachan in other recipes too. Check these out if you are a fan of this traditional Scottish treat; Cranachan Cheesecake Cranachan is a very traditional Scottish dessert for Burns supper, which is a layered dessert with whipped cream, raspberries and oats. Since Tablet is already a very sweet treat, we decided to start with a simple no-bake cheesecake made purely with cream cheese and cream, and no other added sugar. Still not particularly diet-friendly by any means, but definitely delicious!.
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