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It’s Valentine’s Day, with this sumptuous treat. here, I come up with an Eggless No-Bake Cheesecake and it’s Scottish Cranachan Cheesecake. It’s a fusion recipe, where the traditional Scottish dessert transforms into a Greek Cheesecake.
Cranachan is a native of Scotland, its quintessential Scottish dessert. As it has all the essences of the land, say it Scottish Cheese (Crowdie), Scottish Whisky, Scottish Raspberries, Scottish Honey and Oats. Indisputably, it can be proclaimed as the “King of the Scottish desserts”. It’s basically a trifle-ish arrangement.
I used coffee decoction to tweak the flavour which very well complements the berry and the cream cheese, with a slight twist.
Now get into this week’s recipe, which will be a fancy wedding between Cranachan and Cheesecake.
I breakdown the process into 2 parts, (3rd is optional) namely,
Base preparation– with biscuits and butter.
Filling preparation– with cream cheese, honey, sugar, raspberries, oats, and our twist ingredient coffee decoction and whipped double cream.
Garnishing & Coulis preparation (optional)– with mixed berries, crushed granola bars, and Raspberry coulis.
Prepare oatmeal biscuits or cookies base in the place of graham crackers or any digestive biscuits which are regularly used for cheesecakes. For the filling, mix the cream cheese with honey, sugar, raspberries, oats, and with our twist ingredient coffee decoction. Gently fold this mixture into the whipped cream and spread it onto the oat cookies base. Set it overnight, voilà, your No-Bake Cranachan Cheesecake is ready to relish…. ❣❣❣.
Author: Manimala
Ingredients:
For Base-
Oatmeal biscuits – 300 gm
Butter – 100 gm
For Filling-
Cream cheese – 400 gm
Honey – 7tbsp
Raspberry jam (seedless) – 2 tbsp
Crushed Fresh Raspberries – ½ cup (heaped) or 100 gm
Coffee decoction – 2 ½ tbsp (mix 1 tbsp instant coffee in 1 ½ tbsp water)
Caster sugar – 100 gm
Oats – 100 gm
Double/heavy cream – 600 ml
For Garnish-
Granola bars (store-bought) – as reqd
Mixed berries – as reqd
For Raspberry Coulis-
Fresh raspberries – 2 cups (250 gm)
Butter – ½ tbsp
Lemon juice – ½ tsp
Honey – 3 tbsp
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