Here’s a wonderfully rich baked cheesecake that pays homage to a great classic Scottish dessert.

Only after I’d put together a prototype recipe and then baked a final version for Easter did I hear from a friend that she had also made something similar. In fact I’d wanted to make one for months. We have special friends who visit us in Derbyshire every Easter and it’s become a tradition that I make them a “proper baked cheesecake”.

This one has what I think is a perfect cheesecake texture as well as a lovely subtle flavour. Maybe I’ll make the next version more “punchy” with extra whisky somewhere in the mix, but only serve it when no-one has to drive anywhere.

Serves: 10 – 12

Time: The base: 30 minutes + another 30 chilling. Cheesecake: An hour + 2 more for cooling. Decorating: Depends what you do. It could be only 5 minutes or longer.

Level: Moderate

Need: 1 x 20cm/8” round loose bottomed cake tin, with sides at least 35mm/1¼” deep. I also recommend fastening a wetted “bake even” band around the tin; I think this works well so never bother with a bain marie.

Ingredients for the base

250g/9oz biscuits (oaty ones such as hobnobs)
50g/1.75oz oatmeal or oat bran
75g/2.5oz unsalted butter + a little more to grease the inside of the tin later
50g/1.75oz golden syrup

For the cheesecake

150g/5.5oz caster sugar
250g/9oz full fat cream cheese (e.g. Philadelphia)
250g/9oz mascarpone
2 large eggs + 1 yolk
Up to 50ml/1.75fl oz whisky
50g/1.75oz plain flour
12g/½oz corn flour
A drizzle of honey
About 25g/1oz oats (toasted) or use oatmeal
About 300g/10oz Fresh raspberries (Some in, some on)

NB I’m not recommending any brands here, these are just everyday items from our nearest supermarket.

Method

1. Grease and line the base of the tin. At some point you need to preheat the oven to 180C / fan 160C / 350F / Gas 4. It’s up to you when you turn it on, but it needs to be at the right temperature by stage 7.

2. Whizz or bash all the biscuits until finely crumbled then stir in the oatmeal. Melt the butter and golden syrup in a saucepan then add into the crumbs. Stir well to coat all the pieces.

3. Press the mixture into the base of the tin, packing it down very firmly. Place in the fridge for at least 30 minutes until firm, or even overnight.

4. Put the sugar, cream cheese, mascarpone, eggs, yolk and whisky into a large mixing bowl then sieve in the flour and corn flour. Mix at a moderate speed rather than whisking quickly. (I like a dense, unctuous cheesecake so I avoid adding air into the mixture.) Continue until everything is incorporated and smoothly runny.

5. Lightly brush melted butter on the inner sides of the cake tin then sprinkle with toasted oats and/or oat meal until nicely coated. (This is optional, worth doing if you want crunchy sides to the cheesecake.)

6. Brush the base with whisky then dot it with raspberries – up to you how many you use, but save enough for decorating later.

7. Gently, pour in the cheesecake mixture. Then swirl in the honey. (Don’t blend it in.)

8. Tap the tin firmly on a work surface to release any air bubbles then bake for around 40 – 42 minutes. (It needs to be almost set, with a slight wobble in the middle.) Turn the oven off and leave the cheesecake in for at least an hour to cool, with the door ajar. Place the cheesecake in the fridge for 1 – 2 hours.

9. Take the cheesecake out of the fridge and decorate with the fresh raspberries. Dust with icing sugar before serving.

Gallery 1

I toasted the oats, but I don’t think it made much difference

Gallery 2

I hope you enjoy this cheesecake. If you want to see more cheesecake recipes click here.

Here are some of my favourites that I’d love you to try:

Chocolate and Orange Cheesecake

White Chocolate and Blueberry Cheesecake

Simnel Cherry Cheesecake

Honey Pistachio and Ginger Cheesecake

Please have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question, that’s great. Just go to the contact page.