Bakewell cheesecake

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(62 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Hannah Bolland's picture
Hannah Bolland
7th May, 2020
AMAZING recipe, tastes incredible and had so many compliments from friends and family. The sour cream makes it a lovely "light" baked cheesecake. I had friends tell me they have always hated baked cheesecakes but this one they loved! Followed the cooking instructions exactly and chilled for one hour at the end because I wanted to eat it on the same day, but it does come out a bit firmer if you chill overnight in the fridge. Have made 4 times now!!
Elizabeth Welch's picture
Elizabeth Welch
17th Sep, 2019
If you were thinking...I know it says chill overnight but I'm sure and hour in the fridge would be the same.....then you would be very very wrong!
11th Jun, 2019
Very disappointing cheesecake recipe overall. I have made many from this website and they were fine but this was just not great.The cooking times were all wrong and I ended up having to do it for twice as long as the recipe states. The mixture (base as well) was quite wet too. Baking is a science and I just don't think was tested very well beforehand.
22nd Sep, 2017
Hi there, I am going to make this for my wife's birthday tomorrow night. Just a quick question though, when you say chill overnight I guess you mean in the refrigerator? Also will this be ok in the refrigerator for 24 hours and if so do I need to cover with cling film or anything to keep it fresh please? Many thanks.
16th Apr, 2017
Unbelievably good! Made this for a for a family meal and it was definitely a showstopper. Looked professional, like a restaurant quality type of cheesecake and tasted amazing. I made it exactly as the recipe states - its rich and delicious but not overly sweet. I used a biscotti base that already had almond flakes in it which gave a wonderful taste and crunchy texture. A fantastic recipe for a special occasion. You need to go through the cooling process for it to work. Once it eventually comes out of the oven it still looks a bit wobbly but just follow the instructions - I think my fave dessert ever!
12th Apr, 2017
This recipe is one of my favourite go to's for a family weekend, or having guests for dinner or buffet parties, everyone thinks it's amazing! I have made it sooo many times, I use half the amaretti biscuits and half digestives for less cost, also the famous supermarket basic cream cheese is great for keeping it more cost effective!
18th Mar, 2017
This is a really good cheesecake. I live abroad and had to substitute the almond biscuits for some digestive-style thingys, but I whizzed up some almonds and put those in too and it turned out fine. Also, don't be worried if your mixture is runny, it still comes out fine!
13th Jan, 2017
I have baked this twice now and it is excellent!! In fact on both occasions it has been made for parties in the USA and all the Americans who ate it have congratulated me on the best cheesecake they have had....I felt that was praise indeed! I made a couple of adjustments, 150g of sugar (in fact I had some homemade vanilla sugar and used that and cut the essence in half) and I used oatmeal cookies instead of almond biscuits. I followed everything else precisely and as I said...DELICIOUS!
5th Jun, 2016
very nice- but needs tweaking for next time. I made with Amaretti buscuits too, I thought this would be a good idea but the base turned out quite oily, I'll be going with digestives next time and going easy on the almond essence.
27th Oct, 2015
Very good. I made the Amaretto Biscuits from elsewhere on the GF site for the base and served the rest with the cheesecake. Was a bit worried when the recipe talked about 'dollops' of mixture as mine was very liquid, but it worked!


6th Dec, 2016
Has anyone ever frozen this? Any success? Is it better just to make fresh?
20th Nov, 2016
I was going to make this recipe But one of my Housemates can't have gluten and I hate leaving him out. Does anyone know if i would be able to substitute regular flour for the gluten free kind.. would it make any difference ? :)
goodfoodteam's picture
28th Nov, 2016
You should be able to use gluten-free plain flour like Dove's. Usually if swapping, a bit more liquid is needed. However as it's only a small quantity needed in this recipe you could give it a go as is. You'll need to check the almond biscuits you are using are gluten-free too.
7th Aug, 2014
Do you have to use FULL FAT soft cheese?
26th Mar, 2015
Yes! :)
28th Sep, 2015
Great recipe. The cooling times are long, but worth the wait. Tips: 1. It is a very sweet recipe, so I would definitely recommend reducing the sugar to 150g. 2. I noticed in the comments that people had issues with soggy bases which lacked in almond flavour, so I used a mixture of Rich Tea and Oat biscuits, with 2tsps of almond flour, and 1tsp of almond extract mixed in. The result was a buttery biscuit base (YES) which had the almond flavour coming through nicely.
21st Dec, 2014
I haven't tried this recipe but there were lots of comments about it being rather sweet & the base being too soft. I often mix & match recipes, making sure that they are similar in quantities etc. For this I would make an easy oatmeal base from cheap and cheerful porridge rolled oats. I've lost my favourite recipe but there are lots on the internet - avoid ones which are similar to flapjacks (unless you need a sugar rush!) I found my (lost and lamented) oatmeal, sugar and butter base (it may have had a small quantity of plain flour) to be less sweet, firmer and drier than biscuit bases, but the crunch contrasted well with the creamy richness of the cheesecake. I remember it was baked for about 10 or 15mins before the filling was added. You could even add dried fruit and nuts. Experiment!
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