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Fudge base cheesecake Recipe

Ingredients

How to make it

  • Gently warm the fudge until soft and press into a cake tin (preferably a removable base tin) You can usually get away with leaving the fudge in a warm place like on the oven or near a radiator to get to the a soft consistency. Once the base is spread pop into the fridge to harden.
  • For the cheesecake mix, take the soft cheese, icing sugar and double cream and mix preferably just for a minute or 2 in a food mixer—careful not to over mix the cream. Now add the scraped vanilla pod and a squeeze of the lemon. It’s that simple. Now add to the cake tin and leave for a minimum of 1 hour to chill.
  • Just before serving I like to add a rich topping and recommend reducing the sugar in a pan with some brandy, add to this the berry’s and currants to soften and spoon over the cheesecake.
  • This is from my website www.edinburghfudge.co.uk

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The Cook

edinburghfudge Edinburgh, GB

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