Coronation Party Recipes from Sophie Conran

Planning a royal feast for your Bank Holiday weekend? Celebrate with these two simple, yet impressive recipes from queen of the kitchen, Sophie Conran, perfect for feeding a crowd. 

This delicious baked cheesecake recipe is made with a buttery biscuit base and has a creamy vanilla and zesty lemon filling. Topped with fresh raspberries and a tangy coulis, it’s the perfect dessert to delight.

For the cheesecake:

300g ginger biscuits (or digestives) 
150g butter 
500g cream cheese - room temperature  
100g double cream 
120g golden caster sugar 
4 eggs & 2 yolks 
1 tsp vanilla extract 
A pinch of salt 
Grated zest of a lemon 
Juice of 1/2 a lemon  

For the raspberry coulis:  
200g raspberries 
1 heaped tbsp icing sugar 

To decorate: 
200g raspberries 
A handful of mint leaves 

Step 1: Line the base & sides of a 24cm springform tin with baking paper. It may help to use tiny bits of butter like blue tack to make it stick and stay in place!  

Step 2: To make the base; melt the butter in a small pan and blitz the biscuits in a food processor or crush until you have sand like consistency. Once this is done, add the butter & salt to the biscuit crumbs and combine well. 

Step 3: Scoop this mixture into the cake tin and using the back of the metal spoon smooth & flatten until you have an even buttery disk at the bottom of the tin. Pop this in the fridge for half an hour. 

Step 4: Preheat the oven to 140°F (Fan 120°F). Place all the remaining ingredients in a bowl & either using a hand-held whisk or a stand mixer to blend until smooth and lump free. 

Step 5: To ensure your tin is watertight, wrap the cake tin in a couple of layers of cling film & then a layer of tin toil. After doing this, place the cake tin in a large, deep, roasting dish. 

Step 6: Next, pour the cream cheese mixture into the cake tin. Very carefully pour boiling water into the roasting tin and be careful not to go over the foil case. It is essential that no water gets inside the cake tin. 

Step 7: Pop in the oven for 35 minutes without opening the door.  

Step 8: Finally, turn off the oven & leave in for 2 hours. Cool then refrigerate overnight.  

To make the coulis: 
Step 1: Put the raspberries and icing sugar in a small pan and heat for a few minutes. Remove from the heat, transfer to a bowl and blend to a puree. Pass through a sieve to remove the seeds. 

Step 2: When you are ready to serve, decorate as you please! 

Fruit-filled and boozy, this Pimms Fizz recipe will become your go-to party cocktail for spring and summer. Super simple, serve guests in your favourite glassware.

200ml Pimms 
300ml ginger beer 
300ml prosecco 
½ lemon, cut into segments 
½ orange, cut into segments 
A handful of strawberries, cut in half 
A few strips of cucumber, cut using a potato peeler 
Borage flowers 
Marigold petals 
Sprigs of mint 

Half fill a jug with ice and then pour in the Pimms, ginger beer and prosecco, adding as much of the fruit and flowers as you like. 

Serve immediately! 

Enjoyed these recipes? Take a look at Sophie’s Gingerbread Hearts Recipe and Lemon Meringue Pie recipe and don’t forget to share your handmade creations with us on Instagram, we’d love to see!