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Rodda’s Clotted Cream Cheesecake with mini chocolate eggs

Something special for easter

This delicious clotted cream cheesecake is a simple dessert to make for Easter. Top with chocolate eggs or other decorations of your choice.

ingredients 6 ingredients
Prep Cooking
user icon Serves 6-8 people
speech bubble 2 comments


  • 300g digestive biscuits
  • 120g Rodda's Cornish butter
  • 227g Rodda's Cornish clotted cream
  • 400g soft cream cheese
  • 250g icing sugar
  • Chocolate mini eggs to decorate


  • First to 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 resembles 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.
  • Tip the crumbs into the prepared lined tin and using the back of a spoon, press the mixture firmly into the base. Chill in the fridge for 1 hour to firm up.
  • Combine the Rodda’s clotted cream, the soft cream cheese and icing sugar in a large bowl and mix by hand until combined.
  • Remove the base from the fridge and spoon the cheesecake mixture on the top, working into the edges and ensuring there are no air bubbles. Smooth the top and create a swirl using a spatula. Return to the fridge and allow the cheesecake to set for at least 2 hours, but ideally overnight.
  • When ready to serve, Decorate with chocolate eggs in a circular pattern on the top. 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 plate or cake stand to serve.
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Comments (2)

Claire Hambly says: 06 Apr 2021 at 9:41 am

Apologies, we have never tried freezing the cheesecake, but our clotted cream texture tends to change if it's frozen at home so I would air with caution when freezing this. We will try next time we make it (if there's any left!) :)

Jane says: 30 Mar 2021 at 6:32 pm

Do you think this could be kept in the freezer?

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