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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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 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
    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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bclark
1st Jan, 2012
5.05
Thanks, I'll need to measure my tin, I was sure it was 23cm or thereabouts! I used a fitted greaseproof liner for mine which stopped the leaking problem, and it peeled off easily too which was a bonus. Will definitely be making this again, everyone raved about it - might invest in a bigger tin first :) - lovely rich flavours and a perfect consistency.
llighton
1st Jan, 2012
5.05
Made this twice during the Christmas holidays, one for a family buffet and one for a dinner party, and it was delicious both times. I was wary about whether it would be adequately cooked, but following the recipe exactly gave a perfect consistency. I used Destrooper almond thins as they were the only almond biscuits I could find, but next time I'll try the M&S ones suggested by Caz or maybe hobnobs with some extra almond essence. The mixture was just the right amount for a 23cm springform tin, so perhaps BClark above was using a 20cm tin. I found that the tin leaked butter from the base and syrup (?from the jam) during cooking and while cooling in the fridge, so I recommend standing the tin on a baking sheet. Tiptree (Wilkin and sons) make a good quality morello cherry jam, in 340g jars, and this is my big whinge about this and very many other Good Food recipes. Why do they refer to pack sizes rather than just telling you how much jam etc to use?
cazrufusb
31st Dec, 2011
5.05
This was a brilliant recipe. I couldn't find any cherry jam and so used a goood quality rasperry one. M & S sell almond biscuits which work well. A great hit with everyone.
susievcupcakes
31st Dec, 2011
Made this cheesecake for friends last night and it was an absolute hit everyone wanted the recipe, so almondy it was delicious !!
bclark
29th Dec, 2011
5.05
I've just made this, and it looks and smells lovely! However, I found that there was way too much of the cheese mixture for the size of tin suggested, so I've got quite a bit (almost half of it!) left over. Can anyone advise me if I can freeze this mixture, uncooked? Would hate to waste it!
louisem87
24th Dec, 2011
I have just made this cheesecake and it is unbelievable! I couldnt find any almond biscuits so just used digestives, there is almond extract going in anyway and I think theres enough almond flavour coming through.
natalieh1504
21st Dec, 2011
I am planning to make this over Christmas, I was just wondering if anyone had any advice or tips re the almond biscuits.....are they simply the ameretti kind of biscuits or should I be looking for something else? My internet search has so far proved useless.......

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