Cherry Bakewell Cheesecake!

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

5 from 2 votes
Cherry Bakewell Cheesecake!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Almond Biscuit Base, Cherry & Almond Bakewell Cheesecake Filling, Whipped Cream, Fresh Cherries, and even more Almond!

Course: Dessert
Cuisine: Cheesecake
Keyword: Bakewell
Servings: 12 Slices
Author: Jane's Patisserie
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
  • 150 ml Double Cream
  • 2 tbsps Icing Sugar
  • Cherry Jam/Conserve
  • Fresh Cherries
  • Flaked Almonds
  1. 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.

  2. 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!

  3. 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.

  4. Whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. 

  5. (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!)

  6. 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. 

  7. 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.

  8. 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.

  9. Add some cherries to the little cream swirls, and enjoy!

Recipe 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


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. 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)

    1. 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!

    2. 5 stars
      Hi jane
      I made it again today but made sure cream and cheese was same temp. It seems to have worked. Thank you xx

  2. 5 stars
    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!!

  3. 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

  4. 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!

  5. 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

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