A delicious twist on a classic Burns Night dessert. This tempting cheesecake features Drambuie-steeped toasted oats and renowned Scottish raspberries.

Preparation time: 45min plus setting time 
Serves: 8
You will need a 7-inch springform cake tin with deep sides.

How to make Cranachan Cheesecake:

1. Prepare the base: Blitz the biscuits to fine crumbs in a food processor. Add the oats and pulse until broken down but still with a little texture.
2. Melt the butter and stir in the biscuit and oat mixture.
3. If the removable base of your cake tin has a lip, use the flatter side. Secure with the springform mechanism and line the base with baking parchment.
4. Press the biscuit base into the tin. Press down firmly using the back of a spoon. Put into the fridge for 30min to firm up.
5. Toast the oats: Put the 75g oats into a dry frying pan. Cook for 3-5min, stirring until they begin to turn golden.
6. Tip into a bowl and pour in the Drambuie. Mix well. Set aside to cool and soak up the liqueur for at least 30min.
7. Make the cheesecake filling: In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth. Beat in the Drambuie and soured cream.
8. Pour the double cream into the batter and beat for 1-2min until the cream is mixed in and the batter needs a shake to fall from a spoon.
9. Assemble the cheesecake: Spoon ½ the batter over the base of the cheesecake to the edges. Press the raspberries in and scatter 2/3 of the oats over the top.
10. Spread remaining batter over the cheesecake and level the top. Cover carefully and refrigerate for at least 6hrs to set fully.
11. When fully set, run a thin sharp knife around the edge of the cheesecake. Release the spring mechanism. Slide carefully onto a serving plate. Return it to the fridge.
12. Make the topping: Reserve 50g raspberries. Roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.
13. Cook over a gentle heat for 3-5min, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.
14. Suspend a sieve over a bowl. Pass the topping through the sieve, pressing the fruit  using the back of a spoon to extract all the sauce. Let it cool for 10min.
15. Quarter the reserved raspberries, then toss them in the sauce. Spoon the topping over the cheesecake, leaving a 1-2cm border. Scatter remaining toasted oats around the edge.
16. Serve immediately, or store in the fridge for up to 48 hours.

Other recipes for Burns Night:

• Haggis, Neeps and Tattie Stack

• Haggis Bon Bons

• Haggis Bon Bons With Whisky Sauce

• Haggis Lasagne

• Honeycomb Crunch Cranachan

• Burns Night Cocktail