Cranachan Cheesecake (no-bake)

Grease and line with parchment (bottom only) an 8inch springform cake pan. Whizz the hobnobs in a good processor until they are fine breadcrumbs. Pour in the melted butter and honey and whiz again until well mixed. The mixture should resemble wet sand. Press this into the base of the prepared tin. Refrigerate while you make the jam & filling.

To make the jam, heat the raspberries in a saucepan with the honey, whisky and lemon juice. Mix and crush. Simmer over a medium heat until the sauce has thickened to a more jam-like consistency. Set aside to cool completely.

To make the filling, whisk the cream cheese, icing sugar and vanilla until smooth. Add the whisky, honey, orange juice & zest. Pour in the double cream and whisk well until nice and thick. Check the taste at the stage that all the flavours are coming though.

Carefully fold through the jam in dribbles, we don’t want it completely mixed as we are looking for a more marbles effect throughout.

Pour the mix over the biscuit base and allow to chill in the fridge for a minimum of 4 hours, ideally overnight.

Once set, top with fresh raspberries.