Course: Main
Servings: 8 servings
Prep Time: 20 minutes

Ingredients:

• 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

Instructions:

1. Blitz digestive biscuits in a food processor until they turn into fine crumbs.
2. 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.
3. Soften the cream cheese.
4. Melt the Shetland vanilla fudge, leave to cool and add to the softened cream cheese.
5. Dissolve the gelatine as per the instructions on the box and add to the cream cheese mixture.
6. Whisk the double cream until it forms soft peaks and carefully fold into to the cream cheese mixture until well combined.
7. Spoon the filling over the biscuit base and smooth over the top.
8. Leave to chill in the refrigerator for at least two hours.