This delicious cheesecake is made with Orkney Fudge and our very own Thick Orkney Oatcakes as the base.

Ingredients

  • 250 g Stockan's Thick Orkney Oatcakes, crushed
  • 75 g butter, melted
  • 50 g Demerara sugar
  • 300 g Orkney Vanilla Fudge
  • 200 g cream cheese
  • 600 ml double cream, lightly whipped

Method

  • Lightly butter a 24cm springform cake tin.
  • Make the base by combining the Thick Oatcakes, demerara sugar and butter and pressing into the base of the tin.
  • Beat the cream cheese until soft.
  • Grate 250g of the fudge (you can also use a food processor) and tip into the cream cheese. Combine gently, folding in slowly with the cream.
  • Spoon the cream mixture over the top and cover.
  • Chill for at least 6 hours (24 hours if possible)
  • Chop the remaining 50g of the fudge and scatter over the top of the cheescake.
  • Carefully decant and serve in wedges.

Enjoy!

Customer Feedback

  • Honestly there is no better oatcake - good crumbly texture, not too floury well-seasoned and always a great taste.
    Bruce
  • I grew up eating Stockans oatcakes in Stromness, they are truly the best.
  • Great texture and very flavoursome. The best oatcakes I’ve ever tasted. Lovely with honey or cheese
    A satisfied Tesco customer
  • Mini Oatcakes – the perfect canapé base. Absolutely delicious like it’s big brother, the triangular thick oatcake. Perfect for cheese, pâté or smoked salmon
    Ellie
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