Bakewell cheesecake

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 6–10

Dietary
Vegetarian

By Poppy O’Toole
From Saturday Kitchen

Ingredients

For the sweet pastry

  • 500g/1lb 2oz plain flour, plus extra for dusting
  • 90g/3¼oz icing sugar
  • 45g/1¾oz ground almonds
  • 300g/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

For the frangipane

  • 125g/4½oz butter, at room temperature
  • 125g/4½oz icing sugar
  • 125g/4½oz ground almonds
  • 2 large free-range eggs
  • 25g/1oz plain flour

For the filling

  • 410g tin black cherry pie filling (not cherries in syrup)
  • 340g/11¾oz full-fat cream cheese
  • 500g/1lb 2oz mascarpone
  • 100g/3½oz caster sugar
  • 1 tsp vanilla extract
  • 300ml/10fl oz double cream

To decorate

  • 10 glacé cherries, halved
  • 10 whole cherries, with stalks
  • 100g/3½oz flaked almonds, toasted
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