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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!

Almond Biscuit Base, Cherry & Almond Bakewell Cheesecake Filling, Whipped Cream, Fresh Cherries, and even more Almond!
5 from 3 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Bakewell
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie

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
Nutrition Facts
Cherry Bakewell Cheesecake!
Amount Per Serving
Calories 499 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 23g144%
Cholesterol 124mg41%
Sodium 259mg11%
Potassium 120mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 18g20%
Protein 5g10%
Vitamin A 1423IU28%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

18 Comments

  • Maria
    August 30, 2020 at 10:17 am

    Hi Jane, could you please advise on how can I adjust the recipe for 9’ springform? So excited to try this one!
    Thanks

    Reply
    • Jane's Patisserie
      August 30, 2020 at 10:49 am

      I usually say a 9″ is about 1/3 more ingredients! x

  • Amy
    July 11, 2020 at 9:07 pm

    5 stars
    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!

    Reply
  • Victoria
    June 5, 2020 at 9:51 am

    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?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 12:49 pm

      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

  • Charee Lawson
    May 5, 2020 at 7:52 pm

    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

    Reply
    • Jane's Patisserie
      May 5, 2020 at 9:39 pm

      Yeah I’m sure that would be very tasty! Because of the pie filing, it may make the cheesecake a little softer though!

  • Jo
    June 6, 2019 at 6:49 pm

    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)

    Reply
    • Jane's Patisserie
      June 6, 2019 at 7:17 pm

      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!

    • Jo
      June 7, 2019 at 2:18 pm

      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

  • Alison
    December 1, 2018 at 7:52 pm

    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!!

    Reply
  • Jeanette Aldridge
    November 2, 2017 at 10:03 pm

    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

    Reply
    • Jane's Patisserie
      November 2, 2017 at 10:05 pm

      Use either – it honestly doesn’t matter. Any either between there is fine. Some brands vary in weight hence the weight range.

  • Amy
    June 8, 2017 at 4:28 pm

    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!

    Reply
    • Jane's Patisserie
      June 8, 2017 at 5:44 pm

      Hiya! Yeah any jam works ? and yaayyy I’m so glad! Thank you!! X

  • Jo
    June 2, 2017 at 11:57 am

    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

    Reply
    • Jane's Patisserie
      June 2, 2017 at 3:40 pm

      Oh that sounds amazing! I’d adore to try that jam and I’m sure it would work VERY well in this!! x

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