Bakewell cheesecake

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(63 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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29th Jun, 2012
This recipe is fantastic, I have also tried it with apricot jam instead of cherry (as I didnt have any), also have used double cream (for the same reason), both work fabulously, it is one of my favourite deserts, and all my friends that have tried it love it too!
25th Jun, 2012
One word - yummy! Well worth the time it takes to cook/cool
17th Jun, 2012
Fabulous recipe - the cooking period was a little long winded with all of the different temperature the cheesecake had to go through, but the result was worth it. I was on desserts for the street party and this went down a storm, people are asking when I'll be making another one!
10th Jun, 2012
This is amazing! Only need a tiny piece- will definately do again!
8th Jun, 2012
I have made this a couple of times and both times it has turned out perfectly - and has been devoured by everyone. Both times the mixture has been very runny - I also coud not "dollop" it into the tin, it ran into the tin infact - and both times I have made it in the evening then just left it in the oven to cool down over night. Asda sell both almond biscuits and cherry jam - both under the Extra Special line - so try their if you can't find any in your regular supermarket, they also sell Fudges almond biscuits, around £2.00. All in all a great, easy to follow recipe that tastes as if it should involve alot more work than it really does. If in doubt try it out I always say, and yum yum!
4th Jun, 2012
Mde this for Jubliee part tomorrow- All look good. Was a bit worried about the cooking instructions, but was simpler than it sounds! Ihave forgotten to add the sour cream though! It has cooked ok and seems quite firm - no cracks! I'm hoping it still tastes good and no one notices!
4th Jun, 2012
Hi guys, I love aything baked with cheese. igot to try this recipe. Check out this as well Easy cheese pie
Rowena Wilkes's picture
Rowena Wilkes
22nd May, 2012
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!
21st May, 2012
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!
19th May, 2012
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.


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