Melanie's Food Adventures

Orkney Fudge Cheesecake

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I figured that with a title like Orkney Fudge Cheesecake, I didn’t need to be funny or clever as I think the title says all you really needed to know!

It’s another one of those easy peasy cheesecakes that you’re going to love making as it doesn’t require baking but tastes incredible and will have your guests asking for seconds (that is, if there’s any left!)

Someone at Mr Food Adventurer’s work had brought some Orkney Fudge in the other week and my husband had mentioned that I make a mean Orkney Fudge Cheesecake. I think it was actually the first dessert I’d ever made, setting the bar quite high, without realising it, as it tasted so good! It went down a storm at the office last Friday, especially with one man who said I wasn’t allowed to make it again, despite eating THREE slices!!!

So here it is, possibly the easiest cheesecake you’ll make. I apologise in advance for the lack of pictures of a slice of the cheesecake, Mr Food Advdnturer didn’t get a chance!


INGREDIENTS (Serves 8-10)

250g Hobnobs (1 Small Packet)

75g Unsalted Butter (melted)

200g Philadelphia (Full Fat)

250g Orkney Fudge (any other fudge is fine but don’t let the Orcadians hear you calling it Orkney Fudge!!)

600ml Double Cream

 


 

 

METHOD

  1. Tip the packet of Hobnobs into a food processor and blitz into a breadcrumb consistency (or place biscuits into a bag and bash with a rolling pin, then place in a bowl).
  2. Pour the melted butter over the crushed biscuits and mix until well combined. Place the mixture into a lightly greased 9in springform cake tin and place in the fridge while you prepare the filling.
  3. Beat the Philadelphia until soft and then grate 200g of the fudge over the Philadelphia.

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4. In a separate bowl whip the Double Cream until it thickens to the point you can create soft peaks. Now scoop the Philadelphia & Fudge mixture into the whipped cream and gently fold together until combined.

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5. Chop the remaining 50g of Fudge into small bitesize pieces. Remove the tin from the fridge and scatter the fudge pieces over the base. Spoon the creamy mixture over the top of the fudge pieces and smooth over.

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6. Place back in the fridge for at least six hours, preferably overnight before serving a slice with some single cream or naked (the cheesecake, not you!!).

Melanie, Food Adventurer

 

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