Shetland Vanilla Fudge Cheesecake - a Frankie's recipe!
by Elizabeth Atia -
It's official - Shetland is home to the UK's #1 fish and chip takeaway!
The most northerly chippie in the UK, Frankie's Fish & Chip Shop, has won the No.1 title at the annual National Fish & Chip Awards – the trade “Oscars” – in London this year. They were also awarded the Regional winner for Scotland for the second year running and the Good Catch award, recognizing their commitment to using sustainably caught and harvested stocks of seafood. All the seafood sold at Frankie's comes from MSC certified stocks - quite often you are even told the name of the vessel which landed the catch that morning!
They're also my local chippie (how lucky am I!).
Valerie Johnson's husband was fed up of having to travel a 50 mile round trip for a chip supper, so as a solution to this problem they built a chippie on a plot of green field they owned on the picturesque waterfront in the village of Brae, Shetland. They opened their doors in 2008 and in a few short years have reached the coveted #1 place in the UK!
Frankie's Fish & Chip Shop has become so popular by locals that folk now say that they are "heading for a Frankie's" instead of a chippie or fish supper. Tender, fresh flaky sustainably sourced North Sea fish with a mouthwatering crispy batter (they have a gluten free batter too!) and chips with the perfect combination of fluffy interior and crispy exterior make for a superb feast every time you visit.
Do watch the superb video below to see what happens in a day in the life of Frankie's!
In addition to award winning fish and chips (they're an absolute must-try if you are visiting Shetland!) they make the most amazing cheesecake pots - and they've shared their recipe! I have to confess their cheesecake pots are my one weakness - I always get one to take away for later when I've been for a fish supper!
For regular updates from Frankie's follow them on Facebook and Twitter, and you can read more about them and view their extensive menu on their website.
Shetland Vanilla Fudge Cheesecake
Servings: 8 servings
Prep Time: 20 minutes
- Digestive biscuits - 200 grams
- Shetland butter - 230 grams
- Full fat cream cheese - 525 grams
- Shetland vanilla fudge - 180 grams
- Gelatine - 1 sachet
- Shetland Dairies double cream - 250 ml
- Blitz digestive biscuits in a food processor until they turn into fine crumbs.
- Melt the butter and combine with the biscuit crumbs. Press into the base of an 8" round spring form cake tin, or into individual moulds.
- Soften the cream cheese.
- Melt the Shetland vanilla fudge, leave to cool and add to the softened cream cheese.
- Dissolve the gelatine as per the instructions on the box and add to the cream cheese mixture.
- Whisk the double cream until it forms soft peaks and carefully fold into to the cream cheese mixture until well combined.
- Spoon the filling over the biscuit base and smooth over the top.
- Leave to chill in the refrigerator for at least two hours.