Search for availability and book one of our beautiful guest rooms
Our first recipe to get you started is a delicious Bakewell cheesecake, a favourite of Dave Allen, the Head Chef at our sister pub The Queen’s Head in East Clandon
Makes 1 Cheesecake – 12 Portions
530g Full Fat Soft Cheese 1 Tbl Spn Almond Essence
400ml Double Cream 75g Ground Almonds
1 Vanilla Pod 130g White Chocolate
130g Caster Sugar
165g Digestive Biscuits 85g Melted Butter
1 Tbl Spn Almond Essence 75g Ground Almonds
2 Punnets Fresh Raspberries 100g Caster Sugar
Water To Cover
300ml Water 70g Caster Sugar
100g Raspberry Coulis (Above) 3 Gelatine Leaves
Sprig of mint Icing Sugar Toasted Flakes Almonds
For the biscuit base
Blitz all ingredients until fully mixed together. Line a cake tin with cling film and press mixture into the bottom making sure you have an even base. Place in the fridge and allow base to set.
For the raspberry coulis
Place caster sugar and fresh raspberries into a saucepan and cover with water just above the level of your ingredients. Bring this to the boil on a high heat and then allow to simmer gently for approximately one hour. Pour your mixture into a food processor and blitz until completely smooth then allow to cool and refrigerate.
For the cheesecake mixture
Whip double cream until firm peaks appear being careful not to over whip, put to one side. Mix together soft cheese, sugar, vanilla, almond essence and ground almonds until smooth. Add whipped cream and raspberry coulis (setting aside 100g for jelly) to mix and gently fold until mixed through evenly.
Take your biscuit base from the fridge when set and spread your mixture into the cake tin evenly trying to achieve a smooth top. Place back into the refrigerator and allow to set again.
For the jelly topping
Put all ingredients together in a saucepan and use the same method as the raspberry coulis. When jelly has cooled, but making sure not to allow it to set, spread evenly across top of cheese cake. Finally allow to set once more in refrigerator.
To serve cut into desired sized portions and top with mint, icing sugar and toasted flaked almonds.Back to News
Local CharityThis year we're proud to be supporting Phyllis Tuckwell Hospice as our local charityLearn more >
Stay The NightStay with us and enjoy a complimentary bottle of Lanson Champagne with every Dinner, B&B packageLearn more >
Eat FreshTake a peek at our fresh, seasonal menus that are locally sourced wherever possible so that the food that reaches your plate tastes great!Learn more >
The Stags opening hours:
- Monday - Thursday: 12pm - 11pm
- Friday: 12pm - 11pm
- Saturday: 12pm - 11pm
- Sunday: 12pm - 10:30pm
Food served at these hours:
- Monday - Thursday: 12pm - 2:30pm / 6pm - 9pm
- Friday: 12pm - 2:30pm / 6pm - 9:30pm
- Saturday: 12pm - 3pm / 6pm - 9:30pm
- Sunday: 12pm - 8:30pm