Burns Supper or Burns Night is the annual celebration of the life and poetry of the Scottish poet Robert Burns, held on the anniversary of his birthday, 25 January. Inspired by the traditional Scottish dessert, this recipe for Cranachan Cheesecake is a delicious blend of oats, almonds, honey and whiskey and is a fitting finale for a Burns Supper. Baked using the Fan Plus setting in the Miele steam combination oven, the resulting cheesecake is evenly cooked and browned thanks to the flow of air around the oven.
For the base
50g almonds, finely chopped
40g honey (heather honey, if available)
For the cheesecake
2 x 180g cream cheese
200g crème fraiche
150g natural Greek yoghurt
2 eggs and 2 egg yolks
Finely grated zest of 2 lemons
1 tsp vanilla bean paste
4 tbsp plain flour
150g caster sugar
200g fresh raspberries
For the sauce
3 tbsps honey
50 - 75ml whiskey (according to taste)
Line the base of a 20cm spring form cake tin with non-stick baking paper. Place the oats and chopped almonds in a frying pan and dry cook over a moderate heat until toasted and lightly golden.
Melt the butter and honey in a separate pan, add in the toasted oats and almonds and stir to coat well with honey and butter. Line the base of the tin with this mixture, pressing down well. Chill for 30 minutes.
Preheat the Miele steam combination oven on Fan Plus 160°C. Place all the ingredients for the cheesecake filling, apart from the raspberries, into a large mixing bowl. Whisk together, using an electric hand mixer until all the ingredients are smoothly blended. Gently stir through the whole raspberries. Pour the mixture into the tin.
Place in the steam combination oven and select combination cooking Fan plus 160°C, 50% moisture for 40 minutes. It will still have a ‘wobble’ in the centre. Once the cooking time is complete, leave the cheesecake in the oven to cool then transfer to the fridge to chill for several hours or overnight. This will allow it to set completely.
To make the sauce, place the raspberries and honey in a small saucepan with 3 tablespoons of water. Bring to simmering point and simmer for 4 – 5 minutes until the raspberries have cooked down. Pass through a sieve to remove the seeds. In a separate pan, heat the whiskey and then flame to burn off the alcohol. Stir the whiskey into the raspberry sauce to taste.