Bakewell cheesecake

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(39 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 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



    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 (70)

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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


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