Bakewell Cheesecake with Almond and Cherry

• almond biscuits g

  biscuits

• toasted almond flakes↗100 g
• almond extract↗½ tsp

  extract

• melted butter100 g

  melted

• soft cheese with high fat content↗3 packs of 300 g
• granulated sugar250 g
• flour↗4 tbsp
• vanilla extract↗1 tsp
• large eggs↗3
• sour cream↗200 ml
• cherry jam↗трохи більше половини 300 г cans

  jam

• powdered sugar and cream

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Line the bottom and sides of a 23 cm diameter springform pan with baking paper. Crush the almond biscuits and 75 g of toasted almond flakes into crumbs – it’s convenient to place them in two bags and shake with a rolling pin. Combine them with almond extract and melted butter, spread the mixture evenly over the bottom of the prepared pan and bake for 10 minutes. Set aside to cool while you prepare the filling.

2. 2

   In a large bowl, beat the soft cheese with an electric whisk until creamy. Add the granulated sugar and beat again. Gradually fold in the flour, then the vanilla extract, the eggs one at a time, and finally the sour cream.

3. 3

   Spoon the mixture into the pan, spreading the cherry jam evenly with a tablespoon. Gently smooth the top.

4. 4

   Carefully place the pan on the middle rack of the oven and bake for 10 minutes. Sprinkle the remaining almond on top. Reduce the temperature to 110 °C (90 °C with convection, gas ¼) and bake for another 35 minutes. Turn off the oven, keep the door closed and let the cheesecake cool for 1 hour. Then open the door and keep it slightly ajar (you can use gloves) for another hour. Cool for a third hour at room temperature, after which cover and refrigerate overnight.

5. 5

   Carefully remove the cheesecake from the pan, peel off the paper. Dust with powdered sugar and serve with whipped cream.