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
- Chocolate Shavings
You Will Need:
- 20cm loose-bottomed tin
How To Make:
- First, make the base. Grease and line a 20cm loose-bottomed baking tin with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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?