Strawberry Fudge Cheesecake Sponge

Serves: 10 Prep: 20min Cook: 60min

Made with...

  • Copperpot Originals Strawberry Flavoured Rodda's Cornish Clotted Cream fudge

    Strawberry Flavoured Cornish Clotted Cream Fudge 150g

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For the Cake
175g Butter
250g Sugar
4 Eggs
200g Self-raising Flour
75g Natural Yogurt (full fat)
2 tsp Vanilla Extract
250g Sliced Strawberries

For the Cheesecake
150g Cream Cheese (full fat)
50g Cornish Clotted Cream
25g Icing Sugar
100g Strawberry & Clotted Cream Fudge (chopped)


This incredibly indulgent cake makes for a sumptuous slice of summer! The cheesecake adds a deliciously smooth, sweet and tangy bite to the sponge.

  1. Heat the oven to 180c (Gas mark 4) and grease/ line a deep cake tin.
  2. Gently mix the cream cheese, Cornish clotted cream and icing sugar together until combined. Carefully not to overmix and cause the cheesecake to become runny, stir in the chopped Strawberry & Clotted Cream Fudge. Place to one side.
  3. Mix the butter, sugar, eggs, flour, yogurt and vanilla extract in a separate bowl until smooth. Add a pinch of salt.
  4. Pour half of the mixture into the cake tin.
  5. Add half of the sliced strawberries.
  6. Use the back of a spoon to create dips in the surface of the cake mixture and dollop in spoonfuls of cheesecake mixture – saving about half for the top.
  7. Gently pour the remaining cake batter on top.
  8. Add the remaining strawberries and dollop on the remaining cheesecake mixture to the top of the cake.
  9. Bake for approx. 1 hour.
  10. Allow to cool before adding one or two strawberries and cubes of fudge for decoration.
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