The Creamery Kitchen by Jenny Linford (£16.99; Ryland Peters & Small)
- For the base:
- 50g butter
- 30g caster or granulated sugar
- 40g golden syrup or corn/maple syrup
- 100g rolled oats
- pinch of salt
- For the filling:
- 150g raspberries
- 80ml whisky
- 300g cream cheese
- 300ml crème fraîche or double cream
- 80ml honey
- 2 eggs
- 1 tbsp plain, generously heaped
- handful of fresh raspberries, to serve
- drizzle of pouring cream, to serve
Preheat the oven to 170C, gas 3. For the base: Heat the butter, sugar and syrup together in a saucepan until the butter and sugar have melted and the mixture is syrupy. Stir in the oats and salt and mix well so that all the oats are coated.
Spoon the mixture onto the prepared baking sheet and flatten with the back of a spoon. Bake in the preheated oven for 20-30 minutes until the base is golden brown.
Remove from the oven and leave to cool for a few minutes. While still warm, use a chef’s ring to stamp out 8 rounds of flapjack to use as bases, then leave them to cool completely. Leave the oven on.
For the filling: Soak the raspberries in the whisky for 30 minutes.
In a large mixing bowl, whisk together the cream cheese and crème fraîche. Whisk in the honey, eggs and flour, then fold through the raspberries and any remaining soaking whisky. Spoon the mixture into the chef’s rings on the baking sheet and bake in the preheated oven for 25-30 minutes until golden brown on top.
Leave to cool then transfer to the refrigerator to chill for at least 3 hours or preferably overnight.
When you are ready to serve, place a flapjack disc on each plate and top with a cheesecake. Serve with more fresh raspberries, cream and a tot of whisky if desired.