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Orkney fudge cheesecake based on the foveran hotel recipe

From A Cook's Tour of Scotland by Sue Lawrence. Paul Doull (who also taught me how to make barley bannocks) and his brother Hamish run the Foveran Hotel in St Ola, near Kirkwall, which has a fabulous view Scapa Flow. This is yet another restaurant using local produce and with a nod towards traditional Orcadian recipes, such as bere bannocks. This cheesecake recipe, although modern, exemplifies all that is good on Orkney: natural dairy produce and a sweet smile of indulgence from the fudge.

Orkney fudge cheesecake based on the foveran hotel recipe

Method

1. Lightly butter a 24cm spring form cake tin. Make the base by combining the biscuits and butter, and pressing into the base of the prepared tin.

2. Beat the cream cheese until soft.

3. Melt 200g of the fudge by placing in a bowl in the microwave for about 1 minute, or until soft (or in a pan over a very low heat), so that when you stir it becomes a soft paste. You do not want it to be hot, only warm. Stir in the cream cheese, beating until combined, then gently fold in the cream.

4. Chop the remaining fudge and add to the mixture, then spoon into the biscuit base, smoothing the top, and chill for at least 6 hours before serving.

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Serves: 8

Ingredients
250g Hobnobs, (or other oaty biscuit), crushed
75g Butter, melted
300g cream cheese
250g Orkney fudge
450ml double cream, lightly whipped