The Creamery Kitchen by Jenny Linford (£16.99; Ryland Peters & Small)
Ingredients
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
Method
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.
-
A Very British Cheesecake
This very British Cheesecake with its very berry Union Jack design is perfect for any jubilee party or Great British celebration!
By Jane Curran • Published
-
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
-
Burnt Basque Cheesecake with Mulberry sauce
Once we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! We’ve paired ours with some seasonal berries for good measure.
By Rose Fooks • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Chigs from Great British Bake Off hailed as ‘the real dessert’ by lovestruck viewers
Chigs from Great British Bake Off left fans swooning after winning Star Baker on last night's episode
By Emma Dooney • Published
-
Queen goes off-script to reveal ‘dinner party’ plans in unusually candid moment in Scotland
The Queen stopped to make casual conversation with the public during her visit to Scotland for Royal Week, a resurfaced video has shown
By Emma Dooney • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published