I made this one up especially for Burn’s Night. I have tried cranachan in the past but never found it quite to my taste. My husband loves cheesecake and I adore toasted hazelnuts and so I brought my culinary skills to bear on the problem. Now I have another problem – I LIKE IT! I can’t think of a reason not to have this, any old time whiskey is in season!

Okay the Recipe!

This requires no cooking as such but you will need a loose bottomed flan dish about 8ins diameter and perhaps a dry frying pan…

Also try to buy some well flavoured raspberries! I was lucky that M&S had some lovely ones this week. Otherwise use tinned or frozen.

For the base:
3½ oz butter
4 oz digestive biscuits
3 oz toasted oatmeal (I toasted porridge oats on the dry pan)
2 oz roasted hazelnut pieces (I used a pestle and mortar but you can do it with a plastic bag and rolling pin and then toast them on the pan or in an oven on high for about 10 minutes. Be careful not burn either the oats or nuts.)

Put the oats and biscuits in processor (or bag) and crush to crumbs. Add the broken up hazelnuts as they are.
Pour on the melted butter and stir well.
Line the base of your flan dish with this mixture.

If you wish you can make a little extra oatmeal and hazelnuts for topping…

For the topping:
5 or 6 oz Low fat creamed cheese such as Philadelphia Light – at room temperature.
300 mls/10 fluid oz extra thick double cream
3½ oz icing sugar sifted
90 mls (that’s three medice glasses) whiskey I used Bushmills Grain Whiskey

Place these in a deep bowl and whisk until really thick.

Spoon this onto the base and smooth the top. Decorate with raspberries and some toasted hazelnuts or flaked chocolate or — use your imagination

For the Raspberry sauce:
3 oz raspberries
30 mls whiskey
1 tbs sugar.

Place in bowl and microwave then pass through a sieve and allow to cool. If it’s cloudy or too thin, boil for one minute and add a tiny bit of butter for gloss. Pour into a small jug and allow to cool.

Leave this cake and the sauce in the fridge for at least two hours. Overnight is good. Serve with the raspberry sauce just drizzles on the plate or on the top or make a pattern with it using a baster or decoration utensils.