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Orkney Fudge Cheesecake Based on the Foveran Hotel Recipe

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Orkney fudge cheesecake based on the foveran hotel recipe

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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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