Bakewell cheesecake

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Results 1-20

• Nat1504

  21 December 2011

  Nat1504 commented on this recipe

  I am planning to make this over Christmas, I was just wondering if anyone had any advice or tips re the almond biscuits.....are they simply the ameretti kind of biscuits or should I be looking for something else? My internet search has so far proved useless.......

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• louisem

  24 December 2011

  louisem commented on this recipe

  I have just made this cheesecake and it is unbelievable! I couldnt find any almond biscuits so just used digestives, there is almond extract going in anyway and I think theres enough almond flavour coming through.

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• BClark

  29 December 2011

  BClark commented on this recipe

  I've just made this, and it looks and smells lovely! However, I found that there was way too much of the cheese mixture for the size of tin suggested, so I've got quite a bit (almost half of it!) left over. Can anyone advise me if I can freeze this mixture, uncooked? Would hate to waste it!

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• Susie V

  31 December 2011

  Susie V commented on this recipe

  Made this cheesecake for friends last night and it was an absolute hit everyone wanted the recipe, so almondy it was delicious !!

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• Caz

  31 December 2011

  Caz rated and commented on this recipe

  

  This was a brilliant recipe. I couldn't find any cherry jam and so used a goood quality rasperry one. M & S sell almond biscuits which work well. A great hit with everyone.

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• Lorraine

  01 January 2012

  Lorraine rated and commented on this recipe

  

  Made this twice during the Christmas holidays, one for a family buffet and one for a dinner party, and it was delicious both times. I was wary about whether it would be adequately cooked, but following the recipe exactly gave a perfect consistency. I used Destrooper almond thins as they were the only almond biscuits I could find, but next time I'll try the M&S ones suggested by Caz or maybe hobnobs with some extra almond essence. The mixture was just the right amount for a 23cm springform tin, so perhaps BClark above was using a 20cm tin. I found that the tin leaked butter from the base and syrup (?from the jam) during cooking and while cooling in the fridge, so I recommend standing the tin on a baking sheet. Tiptree (Wilkin and sons) make a good quality morello cherry jam, in 340g jars, and this is my big whinge about this and very many other Good Food recipes. Why do they refer to pack sizes rather than just telling you how much jam etc to use?

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• BClark

  01 January 2012

  BClark rated and commented on this recipe

  

  Thanks, I'll need to measure my tin, I was sure it was 23cm or thereabouts! I used a fitted greaseproof liner for mine which stopped the leaking problem, and it peeled off easily too which was a bonus. Will definitely be making this again, everyone raved about it - might invest in a bigger tin first :) - lovely rich flavours and a perfect consistency.

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• JLiversage

  03 January 2012

  JLiversage commented on this recipe

  I made this for New Year and it was delicious and enjoyed by all. It is quite big though so I would probably half the quantities and make it again for when I have no guests. I would also leave out the almond essence as with the almond (amaretti) biscuits it was a bit too strong. I also baked it for 15 mins longer, but it was still a bit soft in the middle so will bake for longer next time.

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• kissmecakes

  08 January 2012

  kissmecakes commented on this recipe

  If you can't find Almond biscuits in the shops then make your own! They don't take long and it doesn't matter if they break! Plenty of recipes online x

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• kissmecakes

  08 January 2012

  kissmecakes commented on this recipe

  http://www.bbcgoodfood.com/recipes/73616/little-almond-cookies

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• Foodie33

  11 January 2012

  Foodie33 commented on this recipe

  This was the first cheesecake I made myself went down very well I cooked it a little longer 15 mins and used hobnob biscuits with almond essence

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• Anna Morris

  14 January 2012

  Anna Morris rated and commented on this recipe

  

  The cheesecake came out tasting of raw flour and was inedible; a complete waste. Not sure cheesecake needs any flour in it really.

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• Scrappydoo

  17 January 2012

  Scrappydoo rated and commented on this recipe

  

  Came out ok although far too rich for my taste. Found that even though I used a good quality jam the juice seeped out overnight in the fridge, resulting in very soggy base. Wont make again.

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• Ruth

  22 January 2012

  Ruth rated and commented on this recipe

  

  Lovely recipe - used all butter crinkle biscuits. Cooking temperatures & times were very accurate giving a well set filling. Might use larger tin & increase the quantities for the base as there was a good quantity of filling.

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• beccyg_83

  24 January 2012

  beccyg_83 rated and commented on this recipe

  

  I made this cheesecake for my hubby's birthday and we both loved it (and I'm really not a big bakewell/almond fan!) I used normal digestives due to the expense of almond biscuits and am glad I did as the almond extract does its job and any more almond may have been a bit much. The cheesecake is easy to make, I could only find blackcherry jam but it worked well. My tip would be to not place any jam splodges too near the top as it is this that makes it crack on the surface. I didn't faff around with the cooling down method- once baked I turned off the oven but left it in overnight before putting it in the fridge in the morning.

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• BAMBAM

  28 January 2012

  BAMBAM rated and commented on this recipe

  

  I made this recipe last week, thought it was worth a try as myself and my hubby both like cheesecake and bakewell tart! I gave half to a friend who is a cheesecake fan, him and his family ate it after their sunday lunch and described it as "fit as!" I found it very easy to make and would probably make again. Just one minor point, I found that the base didn't hold together particularly well, not sure if this was because I used amaretti biscuits? Has anyone else had this problem?

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• KarenB57

  01 February 2012

  KarenB57 rated and commented on this recipe

  

  Made this receipe at the weekend for special occasion. Was disappointed as the base was soft and sticky, the filling was very soft and not very cheesecake-like! It said to cook on gas a quarter, but i dont have that, only half or S. I cooked on S, for longer than stated, and put back in after the cooling down as was still wobbly. Will this bake ok next time on Half-Gas 1? I too used amaretti biscuits. I would like to try this again as the flavours were delicious. I do perfer a firmer cheesecake.

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• Joanne

  02 February 2012

  Joanne rated and commented on this recipe

  

  I made this for a dinner with friends and it received rave reviews! Will absolutely be making again, very easy to do. I used Fudges almond biscuits as I was worried almond thins may not absorb the butter.

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• Sascha

  06 February 2012

  Sascha commented on this recipe

  Absolutely whizz. There did appear a crack in the top. I melted down the rest of the cherry jam which concealed things nicely. Rather large. We ve been eating it for days now with our morning coffee.

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• Banjo

  04 March 2012

  Banjo commented on this recipe

  Haing read all the other comments I tried this yesterday and it did work. I had the right size tin (23cm) so left over mixture and used morello cherry jam. I used Hobnobs and to make them thaqt bit chewier and more amond tasting I put them in my Magimax together with the recipe amount of almonds and then 60g of marzipan that I had left over in the fridge and used 25g less butter to avoid it leaking out. Came out with one of the best cheescake bases I've made and will be adding nuts & marzipan to other Cheesecake bases in the future!!

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http://www.bbcgoodfood.com/recipes/1853660/

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Ingredients

• 200g/7oz almond biscuits
• 100g toasted flaked almonds
• ½ tsp almonds extract
• 100g butter , melted
• 3 x 300g packs full-fat soft cheese
• 250g caster sugar
• 4 tbsp plain flour
• 1 tsp vanilla extract
• 3 large eggs
• 200ml tub soured cream
• just over half a 300g jar cherry jam
• icing sugar and cream , to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 1 hr

Cook 45 mins

Ingredients

• 200g/7oz almond biscuits
• 100g toasted flaked almonds
• ½ tsp almonds extract
• 100g butter , melted
• 3 x 300g packs full-fat soft cheese
• 250g caster sugar
• 4 tbsp plain flour
• 1 tsp vanilla extract
• 3 large eggs
• 200ml tub soured cream
• just over half a 300g jar cherry jam
• icing sugar and cream , to serve

PER SERVING

740 kcalories, protein 13g, carbohydrate 57g, fat 51 g, saturated fat 27g, fibre 1g, sugar 37g, salt 0.9 g

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