Bakewell cheesecake

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(47 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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  • 200g/7oz almond biscuits


    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


    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 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 eggs



    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



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

  • icing sugar and cream, to serve



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


  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, questions and tips

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TheEightHours's picture
18th Apr, 2015
This looks so good if not slightly complicated. Going to try this and make it gluten free.
26th Mar, 2015
Ok I have a problem with this recipe... I've made it twice now and followed it to the letter, and despite both times, it tasting amazing, there is something wrong Basically, during the main bake, loads of brown sweet good oozes out from the tin, all over the base of the over, then during cooling, all over the rack, and it just keeps on leaking liquid right up until it's all eaten. It's obviously made the base soggy too. I cannot work out what is causing this. It's not the cheese mixture as this bakes to perfection so I can only assume it's the amaretti biscuits that are just melting and releasing their sugar into the butter. Has anyone else experienced this or more to the point, FIXED it? This is too good a cheesecake not to make again
9th Aug, 2015
I've made this twice and it comes out perfectly although the base is always rather soggy - I think that's how it's meant to be. However, a couple of points which might help. Amaretti biscuits are not the same as almond biscuits. I used some eye-wateringly expensive almond biscuits, first time from M&S second time from Tesco - Kambly biscuits at £1.79 for a 100g packet, which are thin and seem much drier than an amaretti biscuit. I use a push pan rather than a springform cake pan, all cheesecake bottoms seem to leak butter through a springform whereas a push pan has a much tighter fit.
28th Dec, 2014
This was yummy! Scaled down the recipe and used 2/3 of the ingredients in a 15cm tin which was just right, although reduced the sugar a little more as it did seem too much. A very sweet cheesecake but nevertheless it went down a treat in our household!
Kerry Vidler's picture
Kerry Vidler
27th May, 2014
I was really pleased with how the Cheesecake came out... It was a real hit with my family especially with my Dad who is a very fussy Dessert eater! I will definately make this again!
12th May, 2014
This was awesome, and a family hit, very simple, followed the instructions exactly and it came out perfect, proper job
6th May, 2014
made this the other day, really lovely, but agree with the tip to use a bain marie. great recipe, will definitely make again
Saize's picture
19th Apr, 2014
Liked by everyone. A winner!
18th Apr, 2014
WOW! I have heard of Cheescake, and I have heard of Bakewell Tart, But not both together! THIS LOOKS AMAZING!!
25th Mar, 2014
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.


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