Orkney Fudge Cheesecake

This wonderful Orkney Fudge Cheesecake recipe uses real Orkney Fudge or will quite simply compliment your own favorite fudge or table

250g Hobnobs or other oaty biscuit, crushed
75g Butter, melted
200g Philadelphia cream cheese
250g Orkney Fudge (or tablet)
600m Double cream, lightly whipped

Method

Combine the biscuits and butter, press into the base of a lightly butter a 24cm spring form cake tin.

Beat the cream until soft.  Grate 200g of the fudge, add to cream cheese, combine gently and then gently fold in the cream.

Chop the remaining fudge and scatter over the biscuit base.  Spoon the cream mixture over the top and cover with clingfilm.  Chill for at least 6 hours.  Carefully remove from the cake tin.

Can be eaten same day but better the day after!

For more cheesecake recipes Click Orkney Fudge Cheesecake

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