This cheesecake is one of those bad boys you would only bake for a special occasion and that is exactly what I did. This was for the most special person in my life, my daddy and his favourite dessert is cheesecake.
I wanted to go all out and do something on the more luxurious side, I know my dad loves cherries also anything nutty and I thought this was perfect for him 👌🏽. This recipe was surprisingly easy to make, I found the hardest thing for me about this cheesecake was taking it out the tin. I think I was breaking out in a sweat! As I have many disasters when the whole cheesecake just collapses! However by some miracle and with a lot of help this came out in one piece yay!. Back to the cheesecake, I have to say this was something that had all the combinations of flavours I love, cherries, almonds and cream cheese. Bakewell is something I really enjoy, what I don’t enjoy though is almond extract – this stuff to me is evil, it has a horrible artificial taste that I can taste straight away and ruins the whole bakewell, so yes marzipan, bakewell and stolen is out the question I just don’t eat it. This recipe did include almond extract so if that’s your thing add it in!…that stuff just doesn’t enter my kitchen.
1. Heat oven to 200°C. Line the base and sides of a 23cm springform tin with baking parchment. In a food processor or zip lock bag bash the biscuits and the ground almonds until it resembles fine sand. Add the melted butter, mix until combined. Press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
2. In a stand mixer, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
3. After the base has cooled, dollop spoonfuls of cheesecake mixture into the tin, the dot tbsps of jam as you go. Keep repeating until both mixtures have finished. Smooth the top as gently as you can.
4. Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110°C and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hour minimum but the longer the better, then cover and chill overnight.
5. Remove from the tin and carefully peel off the parchment. Dust with icing sugar.