Bakewell cheesecake

Name: Bakewell cheesecake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams 7oz almond biscuits; 100 grams toasted flaked almond; 1 teaspoons almond extract; 100 grams butter, melted; 3 x 300g packs full-fat soft cheese; 250 grams caster sugar; 4 Tbsps plain flour; 1 teaspoon vanilla extract; 3 larges eggs; 200 milliliters soured cream; 300 grams just over half a cherry jam; 1 serving icing sugar and cream, to serve

The recipe Bakewell cheesecake can be made in about 1 hour and 45 minutes. This recipe makes 10 servings with 503 calories, 9g of protein, and 29g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Several people made this recipe, and 1054 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up soured cream, almond, almond extract, and a few other things to make it today. Users who liked this recipe also liked Bakewell Tart, Bakewell Tarts, and Blackcurrant Bakewell.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs try double-bagging in food bags and crushing with a rolling pin.

Ingredients you will need

Biscuits

Almonds

Base

Equipment you will use

Rolling Pin

Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.

Ingredients you will need

Almond Extract

Butter

Base

Equipment you will use

Oven

In your largest bowl, whisk the cheese with an electric whisk until creamy.

Ingredients you will need

Cheese

Equipment you will use

Whisk

Bowl

Add the sugar and whisk to combine.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.

Ingredients you will need

Sour Cream

Vanilla

All Purpose Flour

Egg

Equipment you will use

Whisk

Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.

Ingredients you will need

Jam

Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.

Ingredients you will need

Almonds

Equipment you will use

Oven Mitt

Oven

Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

Ingredients you will need

Powdered Sugar

Cream

Equipment

Ingredients

Servings:

200grams

7oz almond biscuits 100grams

toasted flaked almond 1teaspoons

almond extract 100grams

butter, melted 3

x 300g packs full-fat soft cheese 250grams

caster sugar 4Tbsps

plain flour 1teaspoon

vanilla extract 3larges

eggs 200milliliters

soured cream 300grams

just over half a cherry jam 1serving

icing sugar and cream, to serve

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Angel Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.