Craigie’s Fudge Cheesecake

Craigie’s Fudge Cheesecake


Ingredients

  • 200g Digestives
  • 100g Butter
  • 350g Philadelphia Cream Cheese
  • 300g Ochil Fudge
  • 1 pint Double Cream

Method

  1. Line the 9 inch tin with double layer of cling film.
  2. Make the base by combining the biscuits and melted butter, then press into the base of the tin. Chill for 20 minutes.
  3. Beat the cheese until soft. Coarsely chop the fudge and tip into the cream cheese, gently combine. Then carefully add in the whipped cream.
  4. Spoon the cream mixture on top of the base and spread evenly.
  5. Cling the top and let it chill overnight.
  6. Carefully decant 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.

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