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Cherry Bakewell Cheesecake

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Ingredients
  

For the crust:

  • 250 g digestive biscuits or graham crackers
  • 120 g unsalted butter melted
  • 2 tbsp ground almonds almond meal
  • 1 tbsp caster sugar optional, for extra sweetness
  • Pinch of fine salt

For the filling:

  • 500 g full-fat cream cheese room temperature
  • 250 g mascarpone or use more cream cheese
  • 150 g icing sugar sifted
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • Juice of 1/2 lemon + 1 tsp zest
  • 300 ml double cream heavy cream, cold

For the topping:

  • 200 –250 g cherry preserves good quality, not too runny
  • 250 g fresh cherries pitted and halved (or well-drained jarred cherries)
  • 2 tbsp flaked almonds lightly toasted
  • Optional: 1–2 tsp kirsch or amaretto stir into preserves

Equipment:

  • 20 cm 8-inch springform pan
  • Electric mixer hand or stand
  • Spatula mixing bowls, parchment paper

Instructions
 

  • Prepare the pan. Line the base of a springform pan with parchment. Lightly grease the sides. This helps the cheesecake release cleanly.
  • Make the crust. Crush biscuits into fine crumbs. Stir in melted butter, ground almonds, sugar, and salt. The mixture should feel like damp sand and hold together when pressed.
  • Press and chill. Tip crumbs into the pan. Press firmly with the back of a spoon or a flat-bottomed glass, pushing slightly up the sides. Chill for 20 minutes to set.
  • Beat the cheeses. In a large bowl, beat cream cheese and mascarpone until smooth and lump-free, about 1–2 minutes. Don’t overbeat.
  • Add flavorings. Mix in icing sugar, almond extract, vanilla, lemon juice, and zest. Taste and adjust sugar or almond extract to your liking.
  • Whip the cream. In a separate bowl, whip cold double cream to soft peaks. It should hold shape but still be silky, not stiff.
  • Fold together. Gently fold the whipped cream into the cheese mixture in two additions. Keep it airy. You’re aiming for a thick, spreadable filling.
  • Assemble the filling. Spread half the filling over the chilled crust. Smooth the top. Dollop 2–3 tablespoons of cherry preserves in small blobs, then swirl lightly for a subtle ripple.
  • Add the rest. Top with the remaining filling and smooth the surface. Run a palette knife around the edge to remove air pockets.
  • Chill to set. Cover and refrigerate for at least 6 hours, ideally overnight. The longer chill gives cleaner slices.
  • Add the cherry layer. Stir the remaining cherry preserves to loosen. If using, mix in kirsch or amaretto. Spread a thin, even layer over the chilled cheesecake.
  • Finish and garnish. Arrange halved cherries on top. Sprinkle toasted flaked almonds for crunch. Chill 30 minutes more to let the topping settle.
  • Release and slice. Run a warm knife around the edge before unclipping the pan. Wipe the knife between slices for sharp edges.