Jersey Strawberry and Clotted Cream Cheesecake

**Prepare the Crust:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). In a food processor, combine the mashed Jersey Royal potatoes, flour, icing sugar, and cubed Jersey butter. Pulse until the mixture resembles breadcrumbs. Press the mixture evenly into the base of a 9-inch springform pan.

Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 150°C (130°C fan/ Gas Mark 2).

**Make the Filling:** In a large bowl, beat the cream cheese and caster sugar together until smooth and creamy. Gradually beat in the Jersey double cream and Jersey milk until well combined.

Beat in the eggs one at a time, followed by the vanilla extract. Ensure everything is fully incorporated, but avoid over-mixing.

Pour the filling over the cooled crust. Place the springform pan inside a larger roasting tin. Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan. This will create a water bath.

Bake for 35-40 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the center. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.

Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

**Assemble and Serve:** Carefully remove the cheesecake from the springform pan. Arrange the sliced Jersey strawberries on top of the cheesecake. Serve chilled with a generous dollop of Jersey clotted cream.