Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup Scotch whisky
- 1/4 cup honey
- 1/2 cup fresh raspberries
- 1/2 cup toasted oats
- 1/4 cup toasted almonds, chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
- Parchment paper
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and sugar until combined. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then let cool.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
5. Stir in the heavy cream, Scotch whisky, and honey until well combined.
6. Pour the mixture over the cooled crust and smooth the top with a spatula.
7. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
11. Before serving, top the cheesecake with fresh raspberries, toasted oats, and chopped almonds.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 500
Fat: 38g
Saturated Fat: 20g
Cholesterol: 170mg
Sodium: 300mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 24g
Protein: 8g
Substitutions for ingredients:
- Instead of raspberries, you can use any other fresh berries such as strawberries or blueberries.
- If you don't have Scotch whisky, you can use any other type of whiskey or bourbon.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Instead of using graham cracker crumbs, you can use crushed shortbread cookies for a more traditional Scottish cranachan flavor.
- You can add a layer of raspberry jam or compote between the crust and the cheesecake filling for extra flavor.
- Instead of topping the cheesecake with fresh raspberries, you can use raspberry coulis or sauce.
Tips and tricks:
- Make sure the cream cheese is at room temperature before starting to make the cheesecake to ensure a smooth and creamy texture.
- To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and don't overbake the cheesecake.
- To toast the oats and almonds, spread them out on a baking sheet and bake at 350°F for 5-7 minutes or until lightly browned.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To serve the cheesecake warm, let it sit at room temperature for 30 minutes before serving.
Presentation ideas:
- Serve the cheesecake on a cake stand or platter and garnish with fresh raspberries, toasted oats, and chopped almonds.
Garnishes:
- Fresh raspberries
- Toasted oats
- Chopped almonds
Pairings:
- Serve the cheesecake with a glass of Scotch whisky or a cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks on the surface, you can cover it with whipped cream or a layer of raspberry jam to hide the cracks.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Cranachan is a traditional Scottish dessert made with whipped cream, toasted oats, honey, and raspberries. This recipe is a twist on the classic dessert, incorporating the flavors of cranachan into a cheesecake.
Flavor profiles:
- This cheesecake has a creamy and tangy flavor from the cream cheese, balanced by the sweetness of honey and raspberries. The toasted oats and almonds add a nutty and crunchy texture to the dessert.
Serving suggestions:
- Serve the cheesecake chilled for the best texture and flavor.
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Region: Scottish