Chef Neil Wardlaw recipe: Honey Crowdie Cheesecake

Neil Wardlaw, head chef at the Speyside’s Station Hotel, gives us a Scottish sweet sensation with this delightful twist on Christmas dessert.

Published: December 15, 2016
Categories: ,

Honey Crowdie Cheesecake

1. Mix crowdie, cream & honey until it stiffens.

2. In a pan bring to boil the sugar and port. Simmer and add the berries. Remove from the heat

3. On a plate sprinkle crushed shortbread

4. Pipe some crowdie mix onto a plate

5. Scatter some berries on plate and garnish with mint sprigs


Honey Crowdie Cheesecake. Picture: Station Hotel


  • 8oz crowdie
  • 1/4 pint of double cream
  • 3 tbsp of honey
  • 6oz crushed short bread biscuit
  • 1 punnet of red currants
  • 1 punnet of blackberries
  • 1 punnet of blueberries
  • 1/4 pint of port
  • 2oz of sugar
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