Craigies Fudge Cheesecake
Decadent and delicious, this beautifully fudgey cheesecake will have you coming back for more!
- 200 g digestive biscuits (crushed)
- 100 g butter
- 350 g cream cheese
- 300 g fudge (we recommend Ochil Fudge)
- 1 pint double cream
Line a 9 inch round tin with double layer of cling film
Make the base by combining the crushed biscuits and melted butter, then press firmly into the base of the tin. Chill for 20 minutes
Beat the cheese until soft. Coarsely chop the fudge and tip into the cream cheese, gently combine. Then carefully add in the whipped cream
Spoon the cream mixture on top of the base and spread evenly
Cling the top and let it chill (ideally overnight)
Carefully remove it from the tin then cut into 8. Pipe a swirl of cream on top of each slice then top with a raspberry or piece of fudge.