Sarah Nelson's Cranachan Cheesecake



  • 250g Grasmere Gingerbread® Crumbs
  • 25g butter (melted)


  • 400g cream cheese
  • 600ml double cream
  • 4 tbsp honey
  • 5 tbsp whisky
  • 100g oats


  • 450g raspberries
  • 3 tbsp caster sugar


  1. Grease and line a high-sided springform tin and set aside.
  2. Toast the oats in a pan until they smell nutty, making sure they don’t burn, then set aside.
  3. Stir together the Grasmere Gingerbread® Crumbs and melted butter, pour into the tin and press down evenly. Place in the fridge while you make the cheesecake filling.
  4. Beat the cream cheese until soft, then add the honey and whisky. Stir them in with a spatula or wooden spoon until mixed, then beat to remove any lumps.
  5. In a separate large bowl, whip the double cream to stiff peaks.
  6. Fold the cream cheese mixture into the whipped cream, being careful not to over mix.
  7. Taste the mixture and fold in extra honey and/or whisky to taste.
  8. Lightly fold in the cooled oats.
  9. Pour the mixture into the tin and smooth the top, leave to set in the fridge for at least 6 hours.
  10. Just before serving, take half the raspberries and crush them with a fork, then stir in the sugar and remaining whole berries.
  11. Take the cheesecake out of the tin and spread over the berries before serving.