Serves: 10

Irn Bru Cheesecake

FG 18 | CC 18

Calories: 452 kcal
Irn Bru Cheesecake


  • 1. In a plastic bag smash up the biscuits to make the crumb.
  • 2. Pour the biscuit crumbs into a mixing bowl and mix with melted butter together.
  • 3. Spoon the biscuit mixture into a 22cm cake tin lined with baking paper. Press down firmly and evenly.
  • 4. To set, chill in the refrigerator for 30 - 60 minutes.
  • 5. In a saucepan simmer 300ml Irn Bru till it reduces by half. Vigorously mix the remaining 30ml with the cornstarch, then pour into the suacepan while stirring. Allow to cool.
  • 6. In a large mixing bowl, whisk together the cream cheese, icing sugar and vanilla extract until well mixed. Fold in the double cream, mixing well.
  • 7. Spoon the cream mixture over the chilled biscuit base and smooth with a metal spoon or palette knife. Chill for 1 hour.
  • 8. Pour the cooled Irn Bru syrup over the cheesecake slowly, dust with icing sugar to finish.
  • For added indulgence, decorate with sugar rocks.