Bakewell cheesecake

Bakewell cheesecake

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(28 ratings)

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Cooking time

Prep: 1 hr Cook: 45 mins Plus cooling and chilling

Skill level

Moderately easy

Servings

Serves 10

This almond and cherry baked cheesecake is a heavenly marriage of two amazing desserts

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
740
protein
13g
carbs
57g
fat
51g
saturates
27g
fibre
1g
sugar
37g
salt
0.9g

Ingredients

  • 200g/7oz almond biscuits
  • 100g toasted flaked almonds
  • ½ tsp almond 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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Method

  1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs – try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
  2. In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
  3. Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
  4. Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
  5. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

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Comments

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saiz's picture

Liked by everyone. A winner!

TheLiverpoolRuler's picture
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WOW! I have heard of Cheescake, and I have heard of Bakewell Tart, But not both together! THIS LOOKS AMAZING!!

KED's picture

I made this recipe this weekend, it was a disaster! I followed the instructions but found that it did not set in the middle, after 45 mins, a tip for anyone else - use a bain marie. The bits round the edges were ok, but in my view the base has too much butter and the whole thing is too sweet.

duckyspud's picture

Very tasty but if I made it again I'd leave out the sugar as it gets plenty of sweetness from the jam.

frowne's picture
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Great recipe - I followed it exactly and got a perfect result.

badzilla's picture

A great recipe, although the cheesecake is extraordinarily sweet. I made a square version so it would be easier to divide up for the workforce in the office. This meant possible recalculate of the cooking time. See my blog review and photographs at http://badzilla.co.uk/Easy-Cook--Bakewell-Cheesecake

daviesx4's picture
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Lovely recipe, husband said best cheesecake ever! 5 stars.x

amye_123's picture

Great recipe, went down a storm at family BBQ. I used HobNobs as base only because other half couldnt find almond biscuits-they worked well. Will definitely make again.

depheaddw's picture
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I wanted to freeze this so I substituted the almond biscuits for digestives and added an extra 1/4 tsp of almond extract. At my party everyone wanted the recipe. There were 60 guests and ALL the recipes came from Good Food. They think I'm a cordon bleu chef!

ca55and's picture

Fantastic

mrsjosephinesmith86's picture
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What an amazing cheesecake, first baked one I have made. Following beccyg_83's advice, I turned off the oven and let the cheesecake cool down in there for about 6 hours before refrigerating and not only was it perfectly cooked, but no cracks. I used the whole jar of jam and it certainly wasn't too wet or jammy!

heidiclara's picture

I have just joined the site and plan to try this as it sounds delicious.

All the comments are very helpful so thank you to all contributors.

Lidl sells a very good cherry jam and is quite cheap and is very inexpensive for the quality.

I also think thins would not be substantial enough so will be on the look out for almond biscuits with texture.

kezzy1984's picture

I followed this recipe to a tea, I know I didnt put enough jam in thats for sure. But the actual mixture was far to cheesey I thought it when I was buying them. Have I done something wrong as I was sooo looking forward to giving it my mum and mother in law!!

depheaddw's picture
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If you're used to shop bought cheesecakes then it would have a strong taste but I won my reputation with this recipe-try the new York cheesecake recipe. Another fabulous recipe

freya99's picture
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Feeling festive last weekend, I substituted mincemeat for the jam and got a Mince Pie Cheesecake which turned out really well.

clairecupcake's picture
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Wow! This recipe is incredible , first time I've baked a cheesecake , the only frustrating part is that you have to wait until the next day to try it . I used digestives for the base and actually doubled the amount of base mixture and put extra almond essence in worked just right , didn't need the cream to serve with it . Will be making this again.:)

nigella2's picture
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Just an update on my post on the previous page, I made this again this weekend and used homemade lemon curd, it was fantastic.

madge1's picture

Just about to make this for first time. I buy quite regularly lovely tasting almond biscuits in Waitrose (Waitrose own) so am going to try using them. Cost about 80p a packet.

nigella2's picture
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Have made this fabulous cheesecake a number of times and have now got it down to perfection. I have used shortbread biscuits but felt for an already very rich and calorific delight these were just too much, and digestive biscuits do this cheesecake no justice at all. I am pleased to say I have managed to track the almond biscuits down in marks and spencer. I also do not use any where near the 100gms of butter I use less than half this amount, so no soggy bottoms and no greasy texture. I have found I use a whole jar of cherry jam (have also used raspberry) as I put half of the cheesecake mixture into the tin then spread the jam all over the top then put the rest of the mixture on top of the jam. Delicious.

sophiefan's picture

I didn't have any cherry jam but had a jar of cherries in syrup. Chopped some of these up and mixed in a little homemade plum jam to bind. Used Oatie biscuits for the base, with a dash of almond extract. The cake weeped a lot, which was very worrying, but stopped after being in the fridge overnight. The base also was quite crisp. I made this for a friend's 60th Wedding Anniversary and it went down very well. I will certainly make this again but wont use Oatie biscuits.

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