This Cherry Bakewell Cheesecake is based on the classic tart. It has a buttery biscuity, almondy base, an almond and cherry cheesecake and is decorated with double cream, almonds, and more cherries.

I can’t believe this is the first cheesecake recipe I have posted in almost a year! First of all, where on earth has that year gone? And secondly how have I gone almost a year without a cheesecake?!

This Cherry Bakewell Cheesecake recipe is made similarly to my Tablet Cheesecake and my Galaxy Caramel Cheesecake just with a few differences.

For example, in this cheesecake I included flaked almonds in the base. I also used a slightly larger springform tin so although it is roughly the same amount of ingredients it isn’t as tall but to be honest, I love the look of this cheesecake.

For the Biscuit Base

To make the biscuit base first start by adding your biscuits and almonds to a food processor and blitz them until they resemble fine crumbs. If you don’t have a food processor add the biscuit and almond to a food-safe bag and crush with a rolling pin.

I used hobnobs for the base but if you don’t have access to them you could use a plain biscuit like a digestive instead.

Next, add in the melted butter and blitz again until the mixture resembles wet sand. If you crushed the biscuits and almond by hand pop them into a large bowl and add the butter. Mix until the biscuits are completely coated.

Pour the mixture into the bottom of your cake tin and press down using the back of a spoon or a spatula. There should be no gaps and the biscuit should be tightly packed. Pop it into the fridge.

For this recipe I used a spring form tin.When I am making a cheesecake, I prefer this over a loose bottomed tin as it is so much easier to get the cheesecake out at the end.

For the Cheesecake

Before you start making the cheesecake cut your cherries into halves and quarters removing any stones from the centre. Pop them into a bowl and leave to one side.

To make the cheesecake start by whisking the soft cheese and icing sugar together until it starts to become thick. Lower the mixer speed and slowly pour in the double cream. Once all the double cream has been added turn the mixer up and whisk again until it becomes thick and holds its own shape.

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Add in the cherries, cherry jam and almond extract and fold these through. I find the best way to fold the mixture is to go around the sides of my bowl and fold the mixture into itself, then cut through the centre of the mixture again folding it in on itself.

Once the cherry jam, and almond extract and fully incorporated and the cherries are evenly distributed add the mixture to your springform tin and smooth the top.

Pop it into the fridge overnight or for a minimum of four hours to allow the cheesecake to set.

Decoration

Once your cheesecake has set remove it from the cake tin and place it on your serving plate. If there are any gaps or bumps in the side of your cheesecake you can go around these with a knife and smooth them out. Leave the cheesecake to one side.

Whip the double cream using a whisk until it forms stiff peaks. I add a tablespoon or two of icing sugar to the double cream to make it slightly sweeter, but this is completely optional.

Once you have whipped the double cream pipe some swirls around the edge of the cheesecake.

Decorate by sprinkling over some flaked almonds and finish with some cherries.

Alternatives

You don’t need to use hobnobs in the base you could use a plain biscuit like a digestive instead.

I used fresh cherries in this cake, but you could use a mixture of fresh and glace cherries or even tinned cherries just make sure to drain any syrup off them first.

I wouldn’t recommend using frozen cherries in this cheesecake as when they defrost the moisture from them will make the cheesecake soft.

Equipment

Piping Tip

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5 from 4 votes