Earl Grey & Clotted Cream Cheesecake

Recipe and photos c/o Rodda’s

Are you looking for a new cheesecake recipe to try out?

Fancy trying this Earl Grey & Clotted Cream Cheesecake?

How To Make A Earl Grey & Clotted Cream Cheesecake:

Serves 8 – 10


  • 300g digestive biscuits
  • 120g unsalted butter, melted
  • 340g Rodda’s Cornish Clotted Cream (1x 227g & 1x 113g pots)
  • 3 tbsp full-fat milk
  • 2 earl grey tea bags
  • 600g soft cheese
  • 100g icing sugar

To Serve:

  • Chocolate Shavings

You Will Need:

  • 20cm loose-bottomed tin

How To Make:

  1. First, make the base. Grease and line a 20cm loose-bottomed baking tin with parchment paper.
  2. Place the digestive biscuits in a food processor and blitz until the mixture is fine breadcrumbs. Alternatively, put the biscuits in a freezer bag and crush using a rolling pin. Pour the crumbs into a bowl and pour in the melted butter – stir to combine well.
  3. Tip the crumbs into the prepared tin and using the back of a spoon press firmly into the base. Chill in the fridge for 1 hour to firm up.
  4. In the meantime, place the clotted cream and milk in a heavy-bottomed saucepan. Split the tea bags and sprinkle the loose tea into the clotted cream mixture. Carefully bring the clotted cream to the boil over a gentle heat. Allow to simmer for just a minute before removing from the heat and allowing to cool and steep for 2 hours.
  5. Combine the soft cheese and icing sugar in a large bowl and whisk with an electric mixer until smooth. When the cream has cooled, pass through a fine sieve to remove all the tea and slowly beat into the cream cheese mixture until all combined.
  6. Remove the base from the fridge and spoon the cheesecake mixture on top, working to the edges ensuring there are no air bubbles. Smooth the top and create a swirl using a spatula. Return to the fridge and allow to set for at least 2 hours, but ideally overnight.
  7. When ready to serve, bring the cheesecake to room temperature; this will take approximately 30 minutes. Run a warm knife around the edge of the tin before releasing the cheesecake. Smooth the edges using a palette knife if needed.
  8. Transfer onto a serving plate or cake stand. Decorate with chocolate shavings.

Recipe and photos c/o Rodda’s

What do you think of this Earl Grey & Clotted Cream Cheesecake?

Fancy making one?



Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.


  1. Miriam Ramp
    April 3, 2018 / 7:29 pm

    OMG, I am so hungry now!! I wish I could try a piece. XOMirihttps://currentlywearing.com

    • Clairejustine oxox
      April 4, 2018 / 6:25 am

      Thanks for stopping by Miri 🙂

  2. Miz Helen
    April 10, 2018 / 4:36 pm

    I am looking forward to making this fantastic Cheesecake! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!Miz Helen

    • Clairejustine oxox
      April 10, 2018 / 8:48 pm

      Thanks for the comment Miz Helen 🙂

  3. Anonymous
    April 11, 2018 / 4:53 pm

    I could eat a slice of this now with my drink of tea.

  4. Bev Carter
    April 11, 2018 / 7:36 pm

    OMG, I am in love with this cheesecake. I love Earl Grey so how could I not. Can't wait to make it. Stop by Over The Moon on Sunday, since it is being featured.Hugs,Bev

  5. Kat BakingExplorer
    April 11, 2018 / 8:57 pm

    I love your flavour combination and you've presented it so beautifully

  6. Angie Church
    April 15, 2018 / 1:45 am

    I could go for a spot of tea and a great slice of cake, thanks for sharing the sweet recipe

  7. Donna Powell
    April 16, 2018 / 7:24 pm

    Even though I have NEVER baked a cheesecake I do love all varieties I can find. Thanks for sharing at #HomeMattersParty

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.