Tuesday, 31 March 2015

Baked Cherry and Almond Cheesecake

For anyone who enjoys a bakewell tart and/or a cheesecake, they will love this combination of a rich baked cheesecake with cherry swirls and an almond studded biscuit base. I adapted this recipe from bbcgoodfood.com :)

This recipe makes one 23cm cake.

150g biscuits – hobnobs/oaty biscuits work well
50g toasted flaked almonds
½ tsp almond extract
75g butter, melted
450g soft cheese (full-fat)
125g caster sugar
2 tbsp plain flour
½ tsp vanilla extract
2 medium eggs
100ml soured cream
half a 300g jar of cherry jam/compote

  1. Preheat your oven to 200c/180 fan/ gas 6. Grease and line the base of a 23cm springform cake tin with greaseproof paper.
  2. Blend your biscuits of choice in a food processor until sandy in texture. If you don't own a food processor, double bag the biscuits and hit with a rolling pin/pan. Mix with the almond extract, 30g of the flaked almonds and melted butter.

3. Pour the base into the tin and flatten with the back of a spoon. Bake for 10 minutes, then leave to cool for around 20 minutes.

4. For the filling, lightly whisk the soft cheese, before adding the caster sugar and plain flour. Whisk again until all the sugar and flour has been blended in, before adding the eggs, one at a time. Finally add the vanilla extract and soured cream, and whisk a final time.

5. To assemble the cheesecake for baking, ladle a spoonful of the batter into the tin and place teaspoons of cherry jam around the base. Repeat with another layer of batter, then place jam again. Aim for around 3 tsp per layer.

6. Once you reach the end of the cheesecake batter, place the final few spoonfuls of cherry jam on the cake, and use the end of a knife (or a metal skewer if you have one), to go through the jam and create a pink marbled effect.

7. Bake for 10 minutes at 200c/180 fan/gas 6, before adding 20g flaked almonds to the top and reducing the temperature of the oven to its lowest setting (usually 110c/90 fan/gas ¼. Bake for 25 minutes more, before turning the oven off and leaving the cake in the oven for another hour.

8. After this hour, take the cheesecake out of the oven, and once cool, refrigerate overnight.
9. The next day, the cheesecake will be ready to serve!

* This was for my boyfriend's birthday, so I added a message in milk chocolate on top of the cake - I simply melted the chocolate and used a piping bag to pipe his name (once the cheesecake was completely cool). The chocolate looked pretty and gave an extra dimension to the cheesecake, so try it out on your friends and family.

Like cheesecakes? Then you may also like:

Print This Recipe:

No comments:

Post a Comment