Ã¢â‚¬ËœRoyal Ascot’ Cheesecakes

Royal Ascot is the most iconic race meeting in the UK and these cheesecakes will be a welcome addition to any Ascot spread.  Posh Bird ambassador  Sophie Michell says, “They are small enough to hold in your hand so you can nibble daintily. Decadently creamy inside with a burst of flavour from raspberries, one just might not be enough!”

Raspberry and vanilla mini cheesecakes

Serves 12

Ingredients

For the base:

200g digestive biscuits

25g light brown Demerara sugar

100g butter, melted

For the filling

300g full-fat cream cheese

50g caster sugar

50ml double cream

1 Posh Birds hen egg, plus 2 Posh Birds hen egg yolks

1 dessertspoon vanilla extract

1 dessertspoon lemon juice

250g raspberries

Raspberry coulis and icing sugar, to serve

Method

1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Blitz the biscuits and sugar in a blender to make fine crumbs. Spoon the mixture into a bowl and stir in the melted butter.

2. Divide the mixture evenly among 12 holes of a deep muffin tin and press it into the bottom and sides. Pop the tray in the oven for 5 minutes to set the biscuit base. Leave to cool while you make the filling.

3. Beat the cream cheese and sugar together in a bowl. Fold in the double cream, then beat in the egg and egg yolks. Stir in the vanilla extract and lemon juice. Using a dessertspoon fill each little case with the filling, right to the top. Then push three raspberries into each one, just so you can still see some of each one for colour. Bake for 10-15 minutes, until set. Then take out of the oven and cool in the tray.

4. When they are completely cool, use a palette knife to loosen the edges, running it around the edge close to the tin. Transfer to a plate and chill for a couple of hours.  

5. Serve with a swirl of raspberry coulis and a light dusting of icing sugar.

Tip:  Use hen eggs for this as the yellow yolks are fantastic

 Ã¢â‚¬ËœRoyal Ascot’ Cheesecakes

Royal Ascot is the most iconic race meeting in the UK and these cheesecakes will be a welcome addition to any Ascot spread.  Posh Bird ambassador  Sophie Michell says, “They are small enough to hold in your hand so you can nibble daintily. Decadently creamy inside with a burst of flavour from raspberries, one just might not be enough!”

Raspberry and vanilla mini cheesecakes

Serves 12

Ingredients

For the base:

200g digestive biscuits

25g light brown Demerara sugar

100g butter, melted

For the filling

300g full-fat cream cheese

50g caster sugar

50ml double cream

1 Posh Birds hen egg, plus 2 Posh Birds hen egg yolks

1 dessertspoon vanilla extract

1 dessertspoon lemon juice

250g raspberries

Raspberry coulis and icing sugar, to serve

Method

1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Blitz the biscuits and sugar in a blender to make fine crumbs. Spoon the mixture into a bowl and stir in the melted butter.

2. Divide the mixture evenly among 12 holes of a deep muffin tin and press it into the bottom and sides. Pop the tray in the oven for 5 minutes to set the biscuit base. Leave to cool while you make the filling.

3. Beat the cream cheese and sugar together in a bowl. Fold in the double cream, then beat in the egg and egg yolks. Stir in the vanilla extract and lemon juice. Using a dessertspoon fill each little case with the filling, right to the top. Then push three raspberries into each one, just so you can still see some of each one for colour. Bake for 10-15 minutes, until set. Then take out of the oven and cool in the tray.

4. When they are completely cool, use a palette knife to loosen the edges, running it around the edge close to the tin. Transfer to a plate and chill for a couple of hours.  

5. Serve with a swirl of raspberry coulis and a light dusting of icing sugar.

Tip:  Use hen eggs for this as the yellow yolks are fantastic