Bakewell cheesecake

Bakewell cheesecake

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(29 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

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Comments

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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.

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

cattrall81's picture
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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
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This is amazing! Only need a tiny piece- will definately do again!

claire-jane's picture
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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

Rowena Wilkes's picture

Im in the process of making this at the moment. Im at the stage where it has been in the oven cooling for an hour with the door closed. Im a little concerned as it still seems really "wobbly". It has kind of set but Im concerned that underneath its still going to be really liquidy. Does this sound about right for this stage? I only added 2 tbsp of flour as someone else had commented tht it tasted like uncooked flour so now Im worried that it wont set because of this. Any tips happily recieved!

freya99's picture
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Made this with digestives and 1 teaspoon of almond extract for the base. Also added 2 tablespoons of Amaretto to the cheesecake mix, to bring out the almond flavour. Must admit I couldnt see how something so large could cook @ 90c, not in my oven anyway, so used my usual method of 160c for 40 mins, then leave in turned off oven.
Turned out the best cheesecake I think I have ever made!

sxmscorpio's picture
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Easy and delicious. I used creme fraiche instead of sour cream as I didn't have any sour cream. Did feel the cheesecake was a bit too sweet...might use less sugar next time as the jam adds quite a bit of sweetness doo.

fatfei's picture
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Loved this cheese cake, first ive ever made and turned out well.

I was a bit concerned about the cheese cake mixture as it said dollop it on but after adding my 3 eggs which were medium size the mixture was runny, however after cooking it looked and tasted as a very delicious cheese cake.

hugieboogie1's picture

Wrap the baking tin in foil to stop the melted butter leaking out. I have to do this with all baked cheesecakes.

Foodmonster2's picture
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This is a great recipe. I used drained cherry compote instead and it did not leak at all. It came out perfect. I have baked many cheese cakes before and they have all cracked at the top; this is the only one that has come out perfect, no cracks whatsoever! Will definitely make again.

catsanddogs's picture

followed the recipe still in the oven is taking much longer to cook

lynnie-cooks's picture
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I love this recipe. Cheesecake and bakewell combined, the perfect partnership. You do need to stand on a baking tray for the leaking though.

vivaves's picture
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made this for christmas - I was very pleased with the way it turned out, as it was a bit of a leap of faith following the timing instructions and expecting it to be cooked properly, but it was perfect. I wasn't sure what kind of biscuits the recipe meant, but made my own shortbread type biscuits with ground almonds and some almond essence. Much cheaper than buying a packet! Plus almond biscuits aren't easy to find. I found that the base mix was a little sloppy after adding the butter, so ended up adding a few extra crushed digestive biscuits to help it form the proper consistency for the base. Maybe it was my homemade buttery biscuits that upset the balance. Anyway, finished article was absolutely lush and very rich. Despite the mag recipe saying it isn't freezable, I cut the left over cheesecake into individual portions and froze them, and on defrosting, it turns out absolutely fine! Also (if you can't wait!) very nice still half frozen, like a semifreddo!

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