Modern Scottish Cranachan Cheesecake

Make a base by mixing crushed oatcakes (or digestive biscuits) with melted butter and toasted oatmeal.

Whisk cream cheese with icing sugar, a splash of Scotch whisky, and honey.

Fold in whipped double cream.

Pour half the mixture over the base, add a layer of fresh raspberries, then top with the remaining cream.

Chill in the fridge for at least 4 hours until set.

Decorate with toasted oats and honey before serving.