Drambuie Burns Night Cranachan Cheesecake



Prep time


minutes (plus setting time)
You will need1 x 7-inch springform cake tin with deep sides

A delicious twist on a classic Burns Night dessert. This tempting cheesecake features Drambuie-steeped toasted oats and Scottish raspberries, renowned for being the best, and is the perfect accompaniment to a Drambuie Iced Espresso. The perfect drink for raising a toast to the famous poet after dinner.


  • For the base
  • 125g digestive biscuits

  • 40g rolled oats

  • 85g butter

  • For the toasted oats
  • 75g rolled oats

  • 75ml Drambuie liqueur

  • For the cheesecake filling
  • 500g cream cheese (full fat)

  • 85g set honey (preferable Scottish heather honey)

  • 1/4 teaspoon salt

  • 2 tablespoons soured cream

  • 2 tablespoons Drambuie liqueur

  • 175ml double cream (48% fat)

  • 150g fresh raspberries (do not use frozen)

  • Raspberry topping
  • 200g fresh raspberries

  • 1½ tablespoons caster sugar

  • ½ teaspoons cornflour

  • 1½ teaspoons water


  • Prepare the base
  • Blitz the biscuits in a food processor until they resemble fine breadcrumbs.

  • Add the oats and pulse a few times until they are broken down but still have a little texture.

  • Melt the butter and stir in the biscuit and oat mixture.

  • If the removable base of your cake tin has a lip around the edge, then flip it over and use the flatter side. Secure in place with the springform mechanism and line the base with a circle of baking parchment.

  • Press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon.

  • Put it into the fridge for 30 minutes to firm up.

  • Toast the oats
  • Put the oats into a dry frying pan and cook for 3-5 minutes, stirring frequently until they begin to pick up colour and turn golden.

  • Take off the heat, tip into a bowl and pour the Drambuie in.

  • Mix well then set aside to cool and soak up the liqueur for at least 30 minutes.

  • Make the cheesecake filling
  • In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth.

  • Next beat in the Drambuie and soured cream.

  • Pour the double cream into the batter and beat for 1-2 minutes until the cream is mixed in and the batter turns thick – it should need encouragement to fall from a spoon (a firm shake or tapping the spoon on the side of the bowl).

  • Assemble the cheesecake
  • Spoon 1/2 of the batter over the base of the cheesecake ensuring it reaches to the edges.

  • Press the raspberries in and scatter 2/3 of the oats over the top.

  • Spoon the remaining batter over the top of the cheesecake, spread it to the edges and level the top using a small offset spatula or the back of a spoon.

  • Cover carefully and transfer to the fridge for at least 6 hours to set fully.

  • When the cheesecake has fully set, unmould it from the tin by running a thin sharp knife around the edge of the cheesecake before releasing the spring mechanism. Slide it carefully onto a serving plate. Return it to the fridge.

  • Make the topping
  • Reserve 50g of the raspberries, then roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.

  • Cook over a gentle heat for 3-5 minutes, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.

  • Suspend a sieve over a bowl and pass the topping through the sieve, pressing the fruit down using the back of a spoon to extract all the sauce.

    Let it cool for 10 minutes.

  • Meanwhile, quarter the reserved raspberries, then toss them in the sauce.

  • Spoon the topping over the cheesecake, leaving a 1-2cm border around the edge of the cheesecake.

  • Carefully scatter the remaining toasted oats around the border.

  • Either serve immediately or store in the fridge for up to 48 hours before serving.

    Minerva Studio
    Author: Minerva Studio

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