Cream tea cheesecake

For a scrumptious home-baked treat try Simon Rimmer's indulgent cheesecake, served with strawberry sauce and lashings of clotted cream
By Simon Rimmer
Cream tea cheesecake
  • Rating:
  • Serves: 6-8
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 225 g self-raising flour
  • 1 tsp baking powder
  • 55 g butter
  • 55 g sugar
  • 1 egg
  • 150 ml milk, to bind

For the cream cheese filling:

  • 800 g cream cheese
  • 150 g sugar
  • 100 g clotted cream, plus extra for serving
  • 1 vanilla pod, slit open lengthways
  • 6 eggs
  • 200 g strawberry jam

For the strawberry sauce:

  • 100 g sugar
  • 100 ml water
  • 150 g strawberries


1. Preheat the oven to 200°C/gas 6.

2. To make the dough, sift the flour and baking powder into a mixing bowl. Rub in the butter and mix in the sugar, then break in the egg and mix in. Add in enough milk to form a dough.

3. Roll out the dough to 10mm thickness, then cut it to fit the base of a 22cm spring-form cake tin and prick it well.

4. Blind bake the pastry base for 5 minutes. Remove from the oven and reduce the oven temperature to 170°C/gas 3.

5. Meanwhile, combine the cream cheese, sugar, vanilla pod seedss and eggs in a food processor until smooth. Fold in the clotted cream.

6. Spread the strawberry jam over the blind baked pastry base, then spoon over the cream cheese mixture.

7. Bake for 1 hour.

8. To make the sauce, gently warm the sugar and water in a saucepan. Once the sugar has dissolved, cook for a few minutes more then add the strawberries. Cool, then pass through a fine sieve.

9. Slice the cheese cake and serve it with the strawberry sauce and lashings of clotted cream.

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