Strawberry and Clotted Cream Cheesecake

Strawberry and Clotted Cream Cheesecake

Recipe from Annie Bell


  • 150g ginger nuts
  • 60g unsalted butter


  • 4 gelatin leaves
  • 400g low-fat cream cheese
  • 200g golden caster sugar
  • 1 tsp (half) vanilla extract
  • 400g clotted cream


  • 200g strawberry jam
  • 2 tablespoon lemon juice
  • 400g strawberries, hulled and quartered, or sliced if large


15-20 Minutes


50-60 minutes



  1. Break up and whizz the ginger nuts to crumbs in the bowl of a food processor.
  2. Gently melt the butter in a small saucepan over a low heat, tip in the crumbs and stir to coat them.
  3. Press these into the base of a deep 20cm cake tin with a removable collar to form the crust.
  4. Cut the gelatin leaves into wide strips and soak in a small bowl of cold water for 5 minutes.
  5. Drain off the water, pour over another couple of tablespoons of water, submerging them, and stand the bowl in a second bowl of boiling water.
  6. Stir for a few minutes until the gelatin dissolves.
  7. Place the cream cheese in a small saucepan with the sugar and gently heat, stirring constantly with a wooden spoon until the mixture liquefies, and the sugar has dissolved.
  8. Give the mixture a quick whisk to get rid of any lumps. It should be warm, the same temperature as the gelatin solution.
  9. Beat the gelatin into the cream cheese mixture, and the vanilla extract, then transfer it to a large bowl. It should be lukewarm, if any hotter than this leave it to cool for a bit.
  10. Add the clotted cream to the cooled cream cheese mixture and whisk together. Don’t worry about the last few tiny dots of cream.
  11. Pour the mixture over the crust, smoothing the surface with a spoon.
  12. Cover with cling film and chill for several hours or overnight until set.
  13. To prepare the strawberry sauce, gently heat the jam in a small saucepan until it loosens, then pass it through a sieve into a bowl.
  14. Stir in the lemon juice and leave to cool.
  15. Cover and set aside until ready to use.
  16. Remove the cheesecake from the fridge about 15 minutes before serving to let the crust soften just a little.
  17. Stir the strawberries into the jam.
  18. Run a knife around the collar of the tin and remove it, and serve the cheesecake in slices with the strawberries and sauce spooned over.

Free Standing Mixer

20cm cake tin, 7cm deep