Bakewell cheesecake

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(59 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 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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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.
14th Dec, 2013
Very tasty but if I made it again I'd leave out the sugar as it gets plenty of sweetness from the jam.
18th Nov, 2013
Great recipe - I followed it exactly and got a perfect result.
badzilla's picture
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
daviesx4's picture
6th Sep, 2013
Lovely recipe, husband said best cheesecake ever! 5 stars.x
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.
17th Jul, 2013
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!
8th Jul, 2013
10th Jun, 2013
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!


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