Alison Niven

Orkney Fudge Cheesecake

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Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

An amazing cheesecake for the sweet tooth in the family. It is decadent but it still flies out of our cake cabinet whenever we make it. We always make this with Orkney fudge, which we have stocked in the shop for many years. It’s just the best as far as we’re concerned.

Ingredients

For the Base

  • 250 g Hobnob biscuits
  • 75 g butter, melted

Method

  1. In a food processor, blitz the Hobnobs to crumbs, then add the melted butter and quickly mix. Press the crumbs in an even layer in the bottom of the lined tin and chill in the fridge for a couple of hours.
  2. Chop 50g of the fudge and sprinkle over the base. Grate the remaining 200g of fudge into a bowl.
  3. Whisk the cream cheese and double cream together u