Clotted cream cheesecake with strawberries
This rich and silky clotted cream cheesecake is the perfect make-ahead dessert, especially when served with roast strawberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Springform cake tin
- Rolling pin
- Zip-top bag
- Mixing bowl
- Oven
- Measuring spoon
- Measuring cup
- Plastic wrap
- Aluminum foil
- Roasting pan
- Kettle
- Hand mixer
- Whisk
- Offset spatula
- Baking sheet
- Chef's knife
- Serving platter
- Cutting board
- Spoon
- Kitchen scale
- Parchment paper
- Cooling rack
- Refrigerator
- Plate
- Serving bowl
Ingredients
- 60g salted butter, melted, plus extra to grease
- 180g digestive biscuits, finely crushed in a plastic bag using a rolling pin
- 2 tbsp oats (any kind)
- 1 tbsp golden syrup
- 500g cream cheese
- 120g caster sugar
- 400g clotted cream, flaky top removed
- 1 medium egg
- 2 medium egg yolks
- 1 tsp vanilla bean paste
- 300g strawberries, hulled and any large ones halved
- 3 tbsp caster sugar
- 2 tbsp sherry vinegar
- Specialist kit
- 20cm springform cake tin
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