30 mins to 1 hour
over 2 hours
The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie - a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well.