Bakewell cheesecake

Popular
Health score
6%
Bakewell cheesecake
105 min.
10
844kcal

Suggestions


Indulge yourself in the delightful world of desserts with our exquisite Bakewell cheesecake, a treat that harmoniously combines the rich flavors of cheesecake with the classic essence of Bakewell tart. This delectable dessert is sure to impress, with its creamy texture, nutty almond undertone, and sweet tang of cherry jam. Perfect for any occasion, whether it's a family gathering, a special celebration, or just a well-deserved treat after a long day, this cheesecake has something to captivate every palate.

Crafted to serve up to ten people, the Bakewell cheesecake is a crowd-pleaser that will leave your guests craving more. With a preparation time of just 105 minutes, you’ll find that it’s simple enough for beginners yet refined enough for seasoned bakers. The marriage of rich, full-fat soft cheese and toasted flaked almonds provides a luscious base, while dollops of cherry jam create a stunning visual appeal and an explosion of flavor in each bite.

Don’t forget the finishing touch! A dusting of icing sugar and a generous dollop of fresh cream makes every slice an irresistible work of art. Once you taste this Bakewell cheesecake, you’ll discover why it has become a beloved dessert. So roll up your sleeves, put on your apron, and let’s create a dessert that not only pleases the eye but also delights the taste buds!

Ingredients

  • 200 almond biscuits 
  • 100 almond flaked toasted
  • 0.5 tsp almond extract 
  • 100 butter melted
  • 900 packs full-fat cheese soft
  • 250 caster sugar 
  • tbsp flour plain
  • tsp vanilla extract 
  • large eggs 
  • 200 ml soured cream 
  • 300 just over half a jar cherry jam 
  • 10 servings icing sugar and cream 

Equipment

  • bowl
  • oven
  • whisk
  • rolling pin
  • oven mitt

Directions

  1. Heat oven to 200C/180C fan/gas
  2. 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.
  3. 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.
  4. In your largest bowl, whisk the cheese with an electric whisk until creamy.
  5. Add the sugar and whisk to combine.
  6. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
  7. Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
  8. 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 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.
  9. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

Nutrition Facts

Calories844kcal
Protein6.81%
Fat61.63%
Carbs31.56%

Properties

Glycemic Index
29.71
Glycemic Load
31.91
Inflammation Score
-8
Nutrition Score
17.056086975595%

Flavonoids

Cyanidin
0.74mg
Catechin
0.38mg
Epigallocatechin
0.78mg
Epicatechin
0.18mg
Eriodictyol
0.08mg
Naringenin
0.13mg
Isorhamnetin
0.79mg
Kaempferol
0.12mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:843.85kcal
42.19%
Fat:59.37g
91.34%
Saturated Fat:26.9g
168.13%
Carbohydrates:68.39g
22.8%
Net Carbohydrates:64.22g
23.35%
Sugar:52.83g
58.69%
Cholesterol:179.67mg
59.89%
Sodium:384.65mg
16.72%
Alcohol:0.22g
100%
Alcohol %:0.12%
100%
Protein:14.77g
29.53%
Vitamin E:8.96mg
59.7%
Vitamin B2:0.7mg
41.06%
Manganese:0.74mg
36.85%
Vitamin A:1661.03IU
33.22%
Phosphorus:296.45mg
29.65%
Magnesium:94.98mg
23.74%
Selenium:16.21µg
23.16%
Calcium:205.29mg
20.53%
Copper:0.38mg
18.83%
Fiber:4.16g
16.64%
Potassium:414.01mg
11.83%
Zinc:1.7mg
11.3%
Iron:1.79mg
9.97%
Vitamin B5:0.98mg
9.79%
Folate:38.61µg
9.65%
Vitamin B1:0.12mg
8.07%
Vitamin B3:1.39mg
6.96%
Vitamin B6:0.13mg
6.64%
Vitamin B12:0.39µg
6.49%
Vitamin C:2.82mg
3.41%
Vitamin K:2.94µg
2.8%
Vitamin D:0.3µg
2%