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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pamj33925's picture

What a wonderful and great tasting cheesecake. Cooked for our after dinner desert on Sunday when our daughter and partner came. They loved it and took the recipe home. More please.....

tollgate's picture

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!!

sascha's picture

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.

jbodman's picture
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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.

kazlewskycom's picture
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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.

barb25's picture
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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?

beccyg_83's picture
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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.

ruthmary's picture
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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.

scrappydoo's picture
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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.

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

sarahdurand's picture

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

kissmecakes's picture

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

jliversage's picture

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.

bclark's picture
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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.

llighton's picture
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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?

cazrufusb's picture
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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.

susievcupcakes's picture

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

bclark's picture
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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!

louisem87's picture

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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