A taste of 250 years of Christie’s

Frances Quinn, winner of the BBC’s cult cooking show The Great British Bake Off, creates a very special cake in celebration of our landmark year

‘We’re here today to create a celebratory cheesecake to mark Christie’s 250th anniversary,’ says Frances Quinn, a past winner of The Great British Bake Off. Quinn’s creation, however, comes with a twist: to honour Christie’s historic foundation, she took inspiration from an 18th-century recipe, using ingredients weighing 250 grams — set in a 250mm tin.

The cake starts with a fittingly decadent base, formed from an indulgent mix of crushed biscuits, liquid butter and rapidly melting chocolate. ‘Chocolate was a luxury in the 18th century, and was even considered an aphrodisiac,’ explains Quinn. To crush her biscuits Quinn turns auctioneer, smashing them to a fine crumb with a gavel.

A thick layer of mascarpone is added, interspersed with raspberries — a nod to Christie’s classic red palette. Once set, freeze-dried raspberries provide the finishing touch, sprinkled across the top to form Christie’s iconic ‘C’. ‘This,’ concludes Quinn, ‘is 250 years of history in one delicious cheesecake. Happy birthday Christie’s!’

Want to make your own 250 cheesecake?
Follow our recipe below:


  • 250g chocolate-covered digestives

  • 250g ginger nuts

  • 250g slightly salted butter

  • 250g tubs x 5 mascarpone

  • 250g tubs x 5 cream cheese

  • 250g icing sugar, sifted

  • 25ml vanilla extract

  • 250g raspberries

  • 25g freeze-dried raspberries


  1. Grease and line the base of a 25cm round loose-bottomed tin with baking parchment.

  2. Blitz the biscuits in a food processor, or place in a plastic food bag and crush using a rolling pin (or gavel!).

  3. Melt the butter in a saucepan. Once melted, transfer the crumbs into the pan and mix thoroughly together.

  4. Transfer the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge.

  5. To make the creamy mixture, beat the cream cheese, mascarpone, icing sugar and vanilla extract until smooth and combined.

  6. Once the base has chilled and set, spoon half the creamy mixture over its surface and level it off with the back of a spoon. Press the raspberries into the creamy surface before transferring the remainder of the creamy mixture over the top, then levelling off with a spatula or dough scraper.

  7. Return to the fridge and leave to chill and set, preferably overnight.

  8. Remove the cheesecake from the fridge and place your cut-out Christie’s ‘C’ stencil over the surface. Scatter and press the freeze-dried raspberries over the surface before carefully removing the stencil to reveal the ‘C’.

  9. Finally, carefully remove the cheesecake from the tin, smoothing and neatening off the edges if necessary.