Bakewell cheesecake

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(43 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

    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

    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

    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 eggs
    Eggs

    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

    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

    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, questions and tips

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frowne
18th Nov, 2013
5.05
Great recipe - I followed it exactly and got a perfect result.
badzilla's picture
badzilla
10th Oct, 2013
A great recipe, although the cheesecake is extraordinarily sweet. I made a square version so it would be easier to divide up for the workforce in the office. This meant possible recalculate of the cooking time. See my blog review and photographs at http://badzilla.co.uk/Easy-Cook--Bakewell-Cheesecake
daviesx4's picture
daviesx4
6th Sep, 2013
5.05
Lovely recipe, husband said best cheesecake ever! 5 stars.x
amye_123
3rd Aug, 2013
Great recipe, went down a storm at family BBQ. I used HobNobs as base only because other half couldnt find almond biscuits-they worked well. Will definitely make again.
depheaddw
17th Jul, 2013
5.05
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!
ca55and
8th Jul, 2013
Fantastic
mrsjosephinesmith86
10th Jun, 2013
5.05
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
15th May, 2013
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
11th Mar, 2013
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
17th Jul, 2013
5.05
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

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