Well, now we have got Christmas and New Year out of the way, I thought I would share a recipe that would be very good for Burns’ Night. Burns Night is a Scottish celebration on January 25th to mark the contribution of Robert Burns to Scottish culture.
We are not Scottish, we don’t live anywhere near Scotland, but any excuse for a party. My parents are having a Burns’ Night bash on the Saturday after the 25th and I came up with this cheesecake for that night. Obviously, I had to have a test-run first.
It is a celebration of Scottish food. The Scots are famed for their whisky, their honey and their raspberries. I have also used Scottish oatcakes in the base, as a Scot needs their oats.
It’s a lovely combination, and obviously at this time of year you will need to use frozen raspberries if you are in the same hemisphere as me, but I am going to try it in the summer with a layer of fresh raspberries in the place of the raspberry sauce. Even if you aren’t celebrating Burns’ Night, I urge you to give this a go. But, it is perfect after your haggis and tatties and neeps.
For the biscuit base:
150g Scottish Oatcakes
150g unsalted butter, melted
2 tsp runny honey (local or Scottish)
For the cheesecake filling:
250g mascarpone (at room temperature)
250g cream cheese (at room temperature)
300ml double cream
3tsp runny honey
5-7 tbsp Scottish whisky (amount needed will depend on your taste)
For the raspberry sauce:
250g raspberries (frozen at this time of year)
3 tsp runny honey
2 tsp raspberry vinegar (optional)
½ tsp arrowroot powder mixed with 1 tsp cold water
Preheat the oven to 180 degrees C, or gas mark 4
To make the base, place the oatcakes and digestives into a food bag and bash with a rolling pin until they are fine crumbs (or you could use a food processor). Place into a bowl and add the honey and the melted butter and mix well. Press into a 23cm springform cake tin using a metal spoon until firmly levelled. Place in the oven for 6 minutes until golden. Leave to cool thoroughly.
To make the cheesecake filling, place the mascarpone, cream cheese and honey into a large bowl and mix well together. Softly whip the cream in another bowl. Then carefully fold the cream into the cheese mixture. Add the whisky to your taste. To do this begin by adding four tablespoons of whisky and taste, then add a tablespoon at a time until it tastes right to you. Spoon the mixture onto the cool base and level the top with a metal spoon. Place in the fridge until you are ready to serve.
Make the sauce by placing the frozen raspberries into a saucepan over a medium heat. Add the honey and the raspberry vinegar (if you are using it) and cook the raspberries until they have become pulpy (about five minutes of cooking). Sieve over a large bowl, pressing the raspberries through with a spoon so that you only have seeds left in the sieve and a seedless sauce in the bowl. Pour the sauce back into the pan and add the arrowroot and water mixture. Bring to the boil and cook until slightly thickened. Pour into a jug and cool completely. Place in the fridge until you are ready to serve.
Just before serving, remove the sides of the cake tin and place the cheesecake onto a serving plate. Pour the sauce over the top of the cheesecake, spreading evenly. Serve in thick slices with extra cream.