So, it’s the morning after the night before and my cheesecake went down a treat (just managed to rescue a slice for me) and to be fair, I could have served it upside down and roundabout and they would of been happy, it really is just the best dessert to make a house a happy home.
As I type I am gazing out to the beautiful view and absorbing the fresh, clean sea air (here's a sneak peak)!
When I first set my eyes on this scrumptious dessert I was (at first) not too keen as I’m not a fan of fudge, far too sweet for me and I am still yet to find someone who agrees with me but in the end (after 2seconds I think I lasted before I grasped the delicate fork and has a taste I soon realised I had no reason to shy away- I loved it. So when the frightful day that the “I promise I’m going to be good diet” went swiftly out the window and the craving for a slice came over me…my loving boyfriend popped out to Jolly’s (the only place that sells it!!!) to get some and I thought I was in heaven (although I did think of a few adjustments I’d make myself…just don’t tell them that!) So my time had finally come that I could make my own, my mum just adores the thing so it was a perfect opportunity, and I haven’t heard any complaints!
As I type I am gazing out to the beautiful view and absorbing the fresh, clean sea air (here's a sneak peak)!
 |
| Oh how i miss my old peaceful and calm surroundings. |
When I first set my eyes on this scrumptious dessert I was (at first) not too keen as I’m not a fan of fudge, far too sweet for me and I am still yet to find someone who agrees with me but in the end (after 2seconds I think I lasted before I grasped the delicate fork and has a taste I soon realised I had no reason to shy away- I loved it. So when the frightful day that the “I promise I’m going to be good diet” went swiftly out the window and the craving for a slice came over me…my loving boyfriend popped out to Jolly’s (the only place that sells it!!!) to get some and I thought I was in heaven (although I did think of a few adjustments I’d make myself…just don’t tell them that!) So my time had finally come that I could make my own, my mum just adores the thing so it was a perfect opportunity, and I haven’t heard any complaints!
The story of Orkney fudge cheesecake was made famous by a couple Amanda and George who are chefs in the Kirkwall hotel which is renowned for its fantastic food, they have been working there ever since they moved up years ago and have established a superb reputation (make a note to have dinner here one night if you ever visit, the menu caters for all the family, you won’t regret it). The recipe of the cheesecake has remained a secret, they have kept very tight lipped and quite understandably because it-is-de-vine.
The Orkney fudge recipe was created in 1970s and remained true to itself ever since, there has been new additions to the family run business, there is of course the original vanilla flavour, a chocolate, a stem ginger and the most popular addition to the lush range, hazelnut, all of which incidentally would make a fantastic cheesecake!
 |
| The Kirkwall Hotel. |
 |
| All the different flavours of fudge. |
 |
| A beautiful sunset to end a fantastic night. |
Orkney Fudge Cheesecake with a Raspberry Coulis.
Serves 2
Ingredients
Cheesecake:
1 tin of caramelised condensed milk
6 hobnobs
40g butter
tsp vanilla essence
75g Philadelphia
150ml Double cream
90g Orkney fudge, chopped roughly, reserve a piece for decoration
Raspberry Coulis:
70g Raspberries
2 tbsp icing sugar
15ml water
Decorative Sugar swirls:
100g white caster sugar
Method
Cheesecake:
Crush the biscuits and mix in the melted butter, press into moulds. Spoon the caramelised condensed milk and spread a thin layer evenly over the biscuit base, then chill.
Whip the double cream until peaking; add the soft cheese and the chunks of fudge and vanilla essence spoon on top of the base and put back to chill.
Raspberry Coulis:
Tip the raspberries and sugar into a blender with 50ml of water and puree well until smooth.
Place a sieve over a bowl and pour the blended puree through.
Use a spatula to press the coulis through if necessary, and serve. Keep chilled and use accordingly.
Sugar swirls:
Place the sugar in a very clean, non-stick pan and place onto heat, do not stir.
When the sugar starts to turn into a caramel, tilt the pan to mix the sugar as it starts to turn so it blends together.
When all the sugar has turned to a caramel colour and has dissolved, remove the pan from the heat and place the base in a pan of cold water to cool- don’t allow any water into the pan.
As the sugar cools it will become thicker and resemble golden syrup.
To make the swirls, take a tablespoon of sugar and quickly twirl the sugar trail around a cook’s steel.
Snap off the tail of the sugar and carefully slide the spiral off the steel- place on a baking tray to set.
Peedie hints and tips
Use a potato masher to ensure a flat, level base.
Use a cake tin with a removable base for ease of serving
Put the cheesecake in to chill for a couple of hours to properly set
Don’t panic if your sugar solidifies, just put it back on to heat very gently and try again
If you don’t have a cook’s steel, a simply end of a wooden spoon works perfect
If you want to make it for 4, just simply double the recipe, except the tin of caramel and sugar for the decoration, both is plenty.
consider this recipe well + truly stolen :) x
ReplyDelete