Bakewell Cheesecake

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

Bakewell Cheesecake

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

Raspberry Coulis

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.