I got the inspiration for this delight from a lovely colleague of mine called Heather, who made a peach and clotted cream cake recently – I must get that recipe! 😍
It reminds me of a scone in cheesecake form, with a layer of jam in between two layers of filling. Absolutely perfect with a cup of tea, and the best thing is, it’s no cook!
Ingredients:
- 200g gluten free digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 300ml double cream
- 227g pot of clotted cream
- 100g icing sugar
- 3-4tbsp jam
- strawberries to decorate
Prep Time: 15 minutes Cooking Time: No Cooking! Total Time: 10 minutes + chilling
Method
- Crush the digestives in a bowl with a rolling pin and add the melted butter. Stir until combined well then press into a 23cm pan. Chill in the fridge for one hour.
- Whisk the double cream, clotted cream, cream cheese and icing sugar together until stiff.
- Add half the cream filling onto the biscuit base and top with the jam (any flavour!).
- Spread the remaining filling on top, add the strawberries and set in the fridge for at least another hour before serving. Enjoy!
