Any visitor to Orkney over the past couple of decades will have been unable to leave the islands without trying what has become a local institution — the Orkney fudge cheesecake. Rich and creamy, it is made with local fudge and is possibly the most moreish cheesecake ever.
If you can’t find Orkney fudge, use another good quality fudge. I have even used tablet for this and it works pretty well, too.
It is easier to grate the fudge if it is well chilled first.
Decorate with extra grated fudge or with seasonal berries.
Orkney Fudge Cheesecake is a guest recipe by Sue Lawrence so we are not able to answer questions regarding this recipe
Lightly butter a 24cm springform cake tin.
Make the base by first crushing the biscuits and melting the butter, then combining the two well together. Press the mixture into the base of the cake tin.
Beat the cream cheese until soft.
Grate the fudge: I find this easiest using a food processor.
Tip most of the fudge into the cream cheese, leaving a tablespoon or so for garnish. Combine well. Lightly whip the cream, then gently fold it into the cream cheese mixture, combining everything together slowly.
Spoon over the base, level it off with a palette knife and cover. Chill for at least 6 hours before scattering the remaining fudge on top.
Carefully decant the cheesecake and serve in wedges.
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