To serve 6 people:
200g/7oz (oven toasted in whisky) Scottish oats
75g/2½ oz unsalted butter
400g/14oz full-fat crowdie cheese at room temperature
300g/10½ oz mascarpone, at room temperature
200g/7oz icing sugar, sifted
1 vanilla pod or 1 tspn vanilla extract
40 mls of Dalwhinnie Winters Gold Whisky
40g Fresh Blueberries
40g Fresh Strawberries quartered
1. Place the Scottish oats in an oven dish pour in 30mls of Scottish Whisky (I use Dalwhinnie Winters Gold) mix oats thoroughly, spread the oats out then Roast in a pre-heated oven (360f/180c gas4) for a few minutes, until slightly toasted, remove and cool.
2. Melt the butter in a large saucepan. Tip the oats into the butter and mix well until thoroughly combined. Press the buttery oats into the bottom of a 23cm/9in spring form or loose-bottomed tin. Chill in the refrigerator while you make the topping.
3. Combine the crowdie cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy, then add the chopped blueberries and strawberries and gently fold through mixture.
4. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
1⁄2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag
1 tablespoon of heather honey
1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
2. Put the raspberries and the sugar syrup in a blender and puree
3. Strain through a fine mesh sieve to remove the seeds and then stir in the heather honey
When ready to serve, drizzle raspberry coulis around the plate in circles, place random whole raspberries on coulis. Release the catch of the spring form tin carefully, then slice cheese cake place a fresh mint leaf on top and serve.