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
You will need
20cm loose-bottomed tin
1 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.
2 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.
3 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.
4 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.
5 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.
6 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 pallet knife if needed. Transfer onto a serving plate or cake stand. Decorate with chocolate shavings.
Recipe courtesy of Rodda's