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Clotted cream cheesecake

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Clotted cream cheesecake

Ingredients

100g self raising flour

1/2 tsp baking powder

30g butter

30g sugar

1 egg

100ml milk to bind

Cream cheese filling:

600g Langage Farm curd cheese

100g Langage Farm clotted cream

120g sugar

1 tbsp. vanilla essence

4 eggs

Directions

Sift flour and baking powder into a bowl, rub in butter and mix in sugar, then break in the egg.  Add enough milk to form a dough.  Roll out dough to 10mm thick and cut it to fit around the base of a spring form cake tin, prick the dough well.  Blind bake the pastry for 5 mins at 200°C.  Reduce the temperate to 170°C.

Combine Langage Farm curd cheese, sugar, vanilla essence and eggs in a mixer until smooth.  Fold in Langage Farm clotted cream.  Pour mixture into cake tin, over the pastry and bake for 1 hour.  Leave to cool.

Serve with a dollop of Langage Farm clotted cream or whisk up Langage Farm double cream and add some fresh fruit.

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