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Scottish Cranachan Italian Cheesecake

Scottish Cranachan Italian Cheesecake

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  • Author: Roz | La Bella Vita Cucina

Description

This delightful cheesecake combines Scottish Cranachan and Italian Cheesecake.  The Scottish ingredients for this unique cheesecake include Scottish steel-cut oats and Scottish honey borrowed from Cranachan, the traditional Scottish dessert.  The Italian ingredient, Mascarpone cheese, is borrowed from classic Italian cheesecakes.  The raspberry topping takes this cheesecake over the top!


Ingredients

Units Scale

For the Crust:

  • 11/2 cups graham cracker crumbs
  • 1 cup Scottish porridge oats (oatmeal)
  • 1/3 cup brown sugar
  • 1 stick (1/2 cup) butter, softened
  • 1/3 cup sugar

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, room temperature
  • 2 (8 oz) Mascarpone cheese, room temperature
  • 2 Tbsps. freshly-squeezed lemon juice
  • 2 tsps. vanilla
  • 13/4 cups sugar
  • 3 Tbsps. flour
  • 1/4 tsp. salt
  • 23 Tbsps. Scottish honey
  • 5 large/jumbo eggs, room temperature
  • 2 egg yolks, room temperature
  • 1/4 cup heavy cream

For the Topping:

  • 4 (8 oz) tubs of fresh raspberries
  • 1 cup sugar
  • syrup from 1 can of raspberry pie filling
  • (optional) 1 tsp. clear gel (to thicken topping)

Instructions

Preheat oven to 500 F degrees

For the Crust:

  1. Scatter the Scottish oats along with brown sugar all over a baking sheet pan lined with parchment paper.
  2. Toast the oats and brown sugar in the oven for 10 – 15 minutes until golden brown.  Keep an eye on this so that it does not burn.  The ‘nutty’ aroma of toasted oats will indicate the oats are finished toasting in the oven.  (You can also do this on a stovetop in a heavy skillet, but you can’t use parchment paper in a pan.  Spray your pan with cooking oil so that the brown sugar doesn’t stick to the pan).
  3. Pour the toasted oat mixture into a large mixing bowl.  With a hand-held blender or a large fork, chop up the mixture (the brown sugar melts into the oats and causes them to stick together).
  4. Add the graham cracker crumbs, sugar, and butter, and mix thoroughly.
  5. Press this crust mixture into an 8 or 9-inch springform pan.  Refrigerate until ready to fill.

For the Cheesecake Filling:

  1. Using a handheld mixer, beat the cream cheese and mascarpone cheese in another large mixing bowl until smooth, but not overbeaten.
  2. Blend in lemon juice, vanilla, and Scottish honey.
  3. Gradually beat in the sugar, flour, and salt until creamy and smooth, about 3 minutes.
  4. Beat in the eggs and yolks.
  5. Beat in the cream.
  6. Pour filling into the crust.
  7. In the preheated (500 F degree) oven, bake the cheesecake for 12 minutes.
  8. Turn the oven temperature down to 200 F degrees and bake for 60 minutes.  The top will be a little bit wiggly and that’s OK.
  9. Run a sharp knife between the edge of the cheesecake and the sides of the pan to loosen.
  10. Cool completely and then place in the refrigerator overnight or for 24 hours.

For the Topping:

  1. Mix fresh raspberries with sugar and (optional) syrup from raspberry pie filling.
  2. Add clear gel to thicken.
  3. Pour raspberry topping all over the cheesecake.

Buon Appetito!

Roz xo


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