Coinneach Macleod (The Hebridean Baker) served up a delicious burns night cheesecake with atholl brose on This Morning.
The ingredients for the Atholl Brose are: 250ml whisky, 7g oats, 3 tsp honey and 40ml double cream.
For the cheesecake: 100g butter, 250g digestive biscuits, crushed, 600g cream cheese, 35ml Atholl Brose, 100g icing sugar, 300ml double cream and 100g dark chocolate, grated.
To decorate (optional): 50g dark chocolate, flaked.
See recipes by The Hebridean Baker in his book titled: The Scottish Cookbook available from Amazon now.
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