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Composition of Cranachan Cheesecake (no-bake):

1. Prepare Biscuit Base
2. Take 300 g hobnobs
3. Give 120 g of melted butter
4. Need 2 TBSP of strong honey
5. Get - Cheesecake Filling
6. Get 500 g - full-fat cream cheese
7. You need 125 g for icing sugar
8. Take 250 ml of double cream
9. Need 2 Tbsp of good quality single malt whisky
10. Prepare 1 1/2 Tbsp of strong honey
11. You need of I tsp vanilla extract
12. Take Juice and zest of 1 orange
13. Make ready of Raspberry Jam swirl
14. Provide 200 g for frozen raspberries
15. Give 1 tsp honey
16. Get 1/2 lemon juice
17. Make ready 1 tsp of whisky
18. Give for To decorate
19. Give 1 handful - fresh raspberries

Cranachan Cheesecake (no-bake) making process:

1. 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.
2. 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.
3. 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.
4. Carefully fold through the jam in dribbles, we don’t want it completely mixed as we are looking for a more marbles effect throughout.
5. Pour the mix over the biscuit base and allow to chill in the fridge for a minimum of 4 hours, ideally overnight.
6. Once set, top with fresh raspberries.

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