Bakewell cheesecake
HB-6079 · Hand-built original
A Bakewell cheesecake in a sweet almond pastry case, layered with black cherry filling and frangipane under a mascarpone and cream cheese topping.
Cakes and baking13 hrServes 6–1059 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:6quantities adjust to match
Ingredients
- 1lb 2oz plain flour, plus extra for dusting
- 3¼oz icing sugar
- 1¾oz ground almonds
- 10½oz butter, cubed and chilled, plus extra for greasing
- 1 free-range egg, beaten with 1 free-range egg yolk, chilled
- 1–2 tbsp ice-cold water
- 4½oz butter, at room temperature
- 4½oz icing sugar
- 4½oz ground almonds
- 2 large free-range eggs
- 1oz plain flour
- 14½ oz tin black cherry pie filling (not cherries in syrup)
- 11¾oz full-fat cream cheese
- 1lb 2oz mascarpone
- 3½oz caster sugar
- 1 tsp vanilla extract
- 10fl oz double cream
- 10 glacé cherries, halved
- 10 whole cherries, with stalks
- 3½oz flaked almonds, toasted
Method
- Rub the pastry flour, icing sugar, ground almonds and chilled cubed butter together until the mixture looks like fine breadcrumbs, then bring it together with the beaten egg and yolk and just enough ice-cold water to make it clump.
- Divide the pastry into three discs, wrap them tightly, chill them for at least 30 minutes, then roll one portion out to a 11¾ in disc about ⅛ in thick and line a greased 9 in springform tin, letting the pastry come halfway up the side.
- Prick the pastry base, line it with scrunched baking paper and baking beans, chill the case for 30 minutes, and blind bake it at 375°F for 15 minutes until just browning.
- Whisk the frangipane butter until fluffy, mix in its icing sugar and ground almonds, beat in the eggs one at a time, and fold in the small measure of plain flour.
- Take the beans and paper out of the case, spread half the black cherry pie filling across the base, cover the cherries completely with frangipane, and bake for 25 to 30 minutes until golden but still slightly soft.
- Whisk the cream cheese, mascarpone, caster sugar and vanilla until light, pour in the double cream, and whisk the topping until smooth and fully combined.
- Cool the baked cheesecake completely for 1 to 2 hours, spread the cream cheese topping over it, and refrigerate it overnight to set.
- Release the cheesecake from its tin and decorate it with the reserved cherry filling, the halved glacé cherries, the whole cherries and the toasted flaked almonds before slicing.
Prep: 12 h · Cook: 1 h
Nutrition (per serving, where published)
59 kcalCalories
4 gProtein
9.2 gCarbs
0.5 gFat
0.1 gSaturates
0.9 gFibre
6.9 gSugars
20 mgSodium
2 mgCholesterol
144 mgPotassium
13 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data