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!
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!