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For the base

  • 180g Digestive Biscuits
  • 75g Unsalted Butter

For the Cream Cheese topping

  • 180g Digestive Biscuits
  • 75g Unsalted Butter
  • 300g Cream Cheese (Both full fat and low fat work equally well)
  • 200ml Double Cream
  • 75g Sugar
  • 8 Tbs Jam (Either Raspberry or Cherry)
  • 3-4 Tsp Almond Extract/Flavouring
  • Almond flakes
  • Handful of Cherries or Raspberries (depending on chosen Jam)
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    Method

    • step 1

      Lightly crumble the digestive biscuits using a food processor or food bag and rolling pin (I use this method as it gives a more rustic effect). When this is done, melt the butter in a saucepan and add the biscuits, making sure to mix well so that all of the biscuit is covered.
    • step 2

      Place the mixture in a 20 cm circular dish/ Flan dish and pat down to form a firm, even base. Put this aside either in the fridge or a cool area to allow the base to set slightly whilst the rest of the cheesecake is made.
    • step 3

      Mix the cream cheese, double cream and sugar together in a bowl until smooth and thick, then add the Almond extract/ flavouring before stirring again. Once this is done, gently heat the jam in a saucepan until it is thin and easily pourable. Leave this to cool for a few minutes until slightly thicker then quickly swirl into the cheesecake mixture.
    • step 4

      Spoon the mixture into the dish on top of the biscuit base and spread it evenly to create a smooth, flat surface. Use any left over jam mixture to swirl over the cheesecake then top with a sprinkling of the chosen fruit and a generous handful of almond flakes, before transferring into the fridge for 2-3 hours to set thoroughly (although it can be left to set for longer). Serve straight from the fridge with a sprinkling of icing sugar if you're feeling fancy.
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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 5 out of 5.2 ratings

    porr1dgeZZT9vpEz

    tip

    To make it even more like a bakewell, I used half digestive and half amaretti biscuits for the basis, which worked really well!

    porr1dgeZZT9vpEz

    This is a fabulous recipe! I made if for my son's birthday as he loves anything with almond. It really does taste like bakewell and was very easy to make.

    To make it even more like a bakewell, I used half digestive and half amaretti biscuits for the basis, which worked really well!

    joaniev53

    question

    Can this be frozen please

    RPA

    A star rating of 5 out of 5.

    Having tried two other recipes this weekend - neither of which would set! - I'm really pleased to have found this one which is perfect! It's set no problem and tastes exactly how I wanted it to. Thanks for a great recipe - I'll add this one to my book of keepers!

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