This wonderful Orkney Fudge Cheesecake recipe uses real Orkney Fudge. This is a super easy, yet fabulous cheesecake and well worth trying.
If you can't get your hands on Orkney Fudge, look for any brand of Scottish Butter Tablet, or make it yourself (see below).
My husband is Scottish, and I'm American, so he keeps me straight on all the differences between things like tablet and fudge.
To me fudge implies chocolate or peanut butter, but that's not always the case in the Brit world.
We just don't have an equivalent to Scottish butter tablet that I can think of. Perhaps we could think of it as peanut butter fudge without the peanut butter. Butter fudge, you could say.
This recipe calls for a springform pan (pictured here.)
And while I'm explaining things to the uninitiated, digestive biscuits, like Hobnobs, are heavy thick cookies that are a little less sweet than, say, a chocolate chip cookie.
You can find digestive biscuits in the international section of some grocery stores. Harris Teeter is where I find them in my area.
But like everything else, it's easy to find them online and get them in a couple of days. The English Tea Store is a good place for all things British and Scottish, I've found.
250g Hobnobs (1 pkg), crushed
8 oz Hobnobs (1 pkg), crushed
Your cream should already be whipped, if not do that first.
Combine the crushed digestive biscuits and butter, mixing well and then press into the base of a lightly buttered 24cm spring form cake tin. Place in the refrigerator to set.
Beat the cream cheese until soft. Grate or crumble the fudge, reserving 1/3, and add to cream cheese, combine gently and then gently fold in the whipped cream.
Scatter 1/2 of the reserved fudge over the biscuit base. Spoon the cream mixture on top and cover with plastic wrap or clingfilm. Chill for at least 6 hours. Carefully remove from the cake tin.
Garnish with a strawberry syrup and sprinkle with the left over Orkney fudge.
Your Orkney Fudge Cheesecake can be eaten the same day but it is even better the day after!
You can see in my pictures that I rushed mine since it was still a bit soft, BUT it was still delicious!
This is an American adaptation of a family recipe for Scottish Butter Tablet fudge.
The full recipe makes a lot of tablet, so when I make this cheesecake I only make a 1/4 batch. That's enough for the half pound needed, plus some to enjoy while you're making it.
1/2 lb butter plus 1 tablespoon for the pan
1 1/4 c water
4 lbs extra fine sugar
1 can sweetened condensed milk
1/2 stick butter (2 ounces) plus some for the pan
1/4 c water plus a tablespoon
1 lb extra fine sugar (about 2 cups)
1/4 can sweetened condensed milk
Butter a large pan or 2 at 9 x 13 inches, for example. (For the 1/4 recipe I used an 5 x 9 inch pan.)
Heat butter and water on low to melt the butter. Add the sugar and bring to boil, lightly stirring constantly.
At boiling, add the condensed milk and simmer on medium-low for 25 minutes while stirring constantly.
Remove from heat and beat well for 5 minutes with a wooden spoon. Add a teaspoon of vanilla at this point, if you want a little flavoring besides the butter.
Pour into the buttered pan and mark squares with a knife. When cool break apart, serve, wrap individual pieces or place in a container.