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Bakewell cheesecake

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(37 ratings)

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

More effort

Serves 10

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

Nutrition and extra info

Nutrition: per serving

  • kcal740
  • fat51g
  • saturates27g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein13g
  • salt0.9g
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Ingredients

  • 200g/7oz almond biscuits

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g toasted flaked almond
  • ½ tsp almond extract

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 x 300g packs full-fat soft cheese
  • 250g caster sugar
  • 4 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml tub soured cream
  • just over half a 300g jar cherry jam

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • icing sugar and cream, to serve

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

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.

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Comments (70)

depheaddw's picture
5

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!

mrsjosephinesmith86's picture
5

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
5

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
5

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

clairecupcake's picture
5

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
5

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
5

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.

cynthia3@live.co.uk'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.

purplemeerkat's picture

I am about to make this cheesecake. Could someone please advise me on how much jam to use, because 'just over a 300g jar' doesn't really explain it.

clairezeebelle59's picture

This recipe is fantastic, I have also tried it with apricot jam instead of cherry (as I didnt have any), also have used double cream (for the same reason), both work fabulously, it is one of my favourite deserts, and all my friends that have tried it love it too!

beclam's picture
5

One word - yummy! Well worth the time it takes to cook/cool

cattrall81's picture
5

Fabulous recipe - the cooking period was a little long winded with all of the different temperature the cheesecake had to go through, but the result was worth it.

I was on desserts for the street party and this went down a storm, people are asking when I'll be making another one!

paulacw's picture
5

This is amazing! Only need a tiny piece- will definately do again!

claire-jane's picture
5

I have made this a couple of times and both times it has turned out perfectly - and has been devoured by everyone. Both times the mixture has been very runny - I also coud not "dollop" it into the tin, it ran into the tin infact - and both times I have made it in the evening then just left it in the oven to cool down over night. Asda sell both almond biscuits and cherry jam - both under the Extra Special line - so try their if you can't find any in your regular supermarket, they also sell Fudges almond biscuits, around £2.00. All in all a great, easy to follow recipe that tastes as if it should involve alot more work than it really does. If in doubt try it out I always say, and yum yum!

sereynolds's picture

Mde this for Jubliee part tomorrow- All look good. Was a bit worried about the cooking instructions, but was simpler than it sounds! Ihave forgotten to add the sour cream though! It has cooked ok and seems quite firm - no cracks! I'm hoping it still tastes good and no one notices!

johnny456in's picture

Hi guys, I love aything baked with cheese. igot to try this recipe.

Check out this as well Easy cheese pie

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