May 29, 2017
Cherry Bakewell Cheesecake!
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Almond Biscuit Base, Cherry & Almond Bakewell Cheesecake Filling, Whipped Cream, Fresh Cherries, and even more Almond!
I recently did a post on my Facebook to request any recipes that you guys were craving! One of the main ones? A Bakewell themed bake! I of course, took this with a roll, and made a non-bake treat… slightly ironic, but I’m sure you will love it. I have a post on my blog for a Bakewell Tart but its quite old now, so the pictures are a little poor. I wanted to make something new and DELICIOUS, so of course I made it Cheesecake themed!
I made the base slightly differently by adding flaked almonds to the base. You can use ground almonds, but you can’t decorate very well with ground almonds, so I used flaked almonds for both. I decided to use Cherry Jam/Conserve for the filling as I wanted to have something in the cheesecake to give it a bit of flavour.
I didn’t want to have just a plain almond cheesecake as for me its a little boring, so I thought adding in a fruity flavour like raspberry or cherry was best! I used Cherry Conserve as I wanted something thick and gloopy essentially so that it would help the cheesecake set, not make it runnier.
I relatively recently posted my Cherry Bakewell Cupcakes which were a hit, and I know you bakewell lovers will love these as well. Like my Cherry Bakewell Cupcakes, you can use Glacé Cherries for the decoration if you wanted instead of fresh ones, but I love a fresh cherry! You can only ‘drizzle jam’ so much, mine is more blobs that anything but it gives it a decoration element.
I honestly adore the combination of Cherry and Almond together, its so yummy. That, paired with the creaminess of the cheesecake itself is a heavenly combination! I used Mascarpone for this cheesecake over Philadelphia as I much prefer the sweetness of the Mascarpone in comparison to the tartness of Philadelphia when combined with cherry and almond. You can use which ever you prefer though… its down to personal taste! I hope you love this recipe as much as I do! Enjoy! x
Cherry Bakewell Cheesecake!
Ingredients
Biscuit Base
- 275 g Digestives
- 50 g Flaked Almonds
- 150 g Unsalted Butter/Stork
Cheesecake Filling
- 500-600 g Full Fat Cream Cheese (philadelphia or mascarpone)
- 100 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 2 tsp Almond Extract
- 200 g Cherry Jam/Conserve
Decoration
- 150 ml Double Cream
- 2 tbsps Icing Sugar
- Cherry Jam/Conserve
- Fresh Cherries
- Flaked Almonds
Instructions
- Blitz the biscuits with the flaked almonds in a food processor to a fine crumb. Melt the butter in a pan or in the microwave, and then add the melted butter to the biscuits and almond mix.
- Pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
- With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Vanilla Extract, Almond Extract and Icing Sugar together until smooth, it’ll only take a few seconds.
- Whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
- (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)
- Once its thick, loosen the jam slightly in another bowl. Carefully fold through the jam into the cheesecake mixture only a couple of times so its swirled, and not completely mixed through.
- Spread the mixture onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
- Loosen some more jam and drizzle it over the cheesecake. Whip together the Double Cream and Icing sugar until thick and pipe onto the cheesecake with a 2D Closed Star Piping Tip and then sprinkle on some toasted flaked almonds.
- Add some cherries to the little cream swirls, and enjoy!
Notes
- I just used some nice Cherry Conserve from Tesco, but you can use any that you like. You can also just fold through some fresh cherries instead if you wished, but you should really de-stone them.
- This delicious treat will last in the fridge, covered, for 3 days!
- You don’t have to use the almonds in the base, or the extract in the filling, but almond is what bakewell is! You can’t have bakewell without almond!
- I recommend using a 8″/20cm Deep Springform Tin
- And I recommend using a 2D Closed Star Piping Tip
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
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Hiya!!! Just wondering if you can freeze this in portions?
Absolutely you can, for up to 3 months! Enjoy! x
Hey Jane I’m dairy free so need to use a plant based alternative. Would a plant based Philly work? Or a thick Greek style yoghurt?
Hiya! I personally have not tried this though it is definitely worth a go – or take a look at my vegan cheesecake recipe! Hope this helps! x
Hi there!
Would this still work if I used half Mascapone and half Philadelphia please?
Thankyou x
Yes absolutely, this will be fine as long as both are still full fat! Enjoy! x
Made this at weekend and turned out fabulous as ever.
I tweeted it a little but still turned out as yours looked
Yay!!xx
Hi Jane!
I love your recipes and I want to make this cheesecake on the weekend. What Jam do you use? Would a sour Cherry one work?
Thanks in advance 🙂
Oooh a sour cherry one would be lovely!!
Hi Jane,
How do you get the cheesecake off of the base of the tin? I will need to put mine on a cake board but wondering how to do this without breaking the biscuit.
Thanks!
I run a knife underneath and lift it off, but it depends sometimes on the tin or how much practice you’ve had at it haha!
Hi Jane, could you please advise on how can I adjust the recipe for 9’ springform? So excited to try this one!
Thanks
I usually say a 9″ is about 1/3 more ingredients! x
I made this for my friend’s birthday as he doesn’t like sponge cakes and loves cherry bakewells.
He said it’s probably the nicest cake he’s eaten! It turned out beautifully. I used 500g of mascarpone and slightly more butter in the biscuit base, as well as glacé cherries as opposed to actual cherries as he doesn’t like those either!
So thank you for helping me make a fussy eater’s birthday!
Ahh amazing!
Hi Jane
It’s the first time I’m making a cheesecake and I loved the look of this one! I made it last night and it’s been in the fridge overnight, I was just wondering, when it set will it still be a little soft when you touch the top or should it be solid set?
And also can you make this recipe with dairy free butter and dairy free cream cheese? Would it work out the same?
Hiya! So it won’t be completely solid, but when you touch it it should be firmer than when you put it in the tin! And the dairy free butter would be fine, but sometimes dairy free cream cheese and cream can set a lot softer and sometimes not at all, so a setting agent might be necessary! X
Hey, absolutely love your recipes, been living off cheesecake since lockdown lol. Just wondering if I could substitute the jam for cherry pie filling (I have a tin in the cupboard) instead. Thanks and happy baking 🙂 xx
Yeah I’m sure that would be very tasty! Because of the pie filing, it may make the cheesecake a little softer though!
Hi jane. I love all your recipes, i made the eton mess cake last week and everyone loved it. I have made a lot of your cheescakes and baked and unbaked with no problems. However i tried to make the bakewell cheesecake and it was a disaster. Can you tell me if the butter is correct for the amount of biscuits as mine seemed very wet ? Also my cheese mixture split and creamy water leaking from the tin. I had to put the whole cheesecake in the bin. I didn’t over mix but i did use 500g of mascarpone and 100g of philadelphia. Would it maybe be better to whip my cream 1st then fold it into the cheese? Is it better to have them all room temp too including the cream? My cheese was room temp but my cream was cold, do you think that would be the problem? I really would appreciate your help ( ps the mixture tasted nice though lol)
The butter is the correct amount on the recipe – did you definitely use digestives? and what type of butter did you use?
Mascarpone can need less whisking sometimes compared to Philadelphia, but I genuinely find it easier and better to whisk the liquid cream into the cream cheese as I do with all my recipes. You can however make it by whipping the cream separately if you prefer it. As a general rule, I would have the cream and cream cheese as similar temperatures, so that could have been it!
Sometimes, if you add the mixture to a bowl over a double boiler, and then heat VERY gently and stir, it’ll smooth out, and then you can cool it and try to whisk it again!
Hi jane
I made it again today but made sure cream and cheese was same temp. It seems to have worked. Thank you xx
This cheesecake is absolutely delicious. I’ve made it twice already in less than two weeks!! The first one – I took most of it to work to share with friends and it went down really well! I want to try the lemon drizzle cheesecake next! Oh and the crunchie one!!
Please. Need to know is it best to use 500 grams or 600 grams of full fat cheese…. I have made loads of your cheesecakes and have been very happy with all that i have made
Use either – it honestly doesn’t matter. Any either between there is fine. Some brands vary in weight hence the weight range.
Hi Jane,
I assume that any jam would work in this cheesecake – I don’t really like cherries much but love raspberry jam!
Thanks for any help – your recipes are amazing and I use them all the time!
Hiya! Yeah any jam works ? and yaayyy I’m so glad! Thank you!! X
Have just made this. Super excited to try it. Love love bakewell tart.
Went to my farmers market to get the jam, accidentally bought strawberry, rhubarb and vanilla by mistake (in my defense, the jam brand is called cherry tree!) but I’m hopeful it’ll still taste great xx
Oh that sounds amazing! I’d adore to try that jam and I’m sure it would work VERY well in this!! x