Cherry Almond Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the cherry topping:</li><li class="ingredients-single-item">400g fresh cherries, pitted (or frozen, thawed)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour mixed with 3 tbsp water</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g flaked almonds, toasted</li><li class="ingredients-single-item">Fresh cherries with stems (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Cherry pitter (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Place a rack in the middle position. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This creates a watertight seal for the water bath, which will prevent a cracked cheesecake and ensure gentle, even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Add the ground almonds and sugar, then pulse to combine. With the motor running, slowly pour in the melted butter until the mixture resembles wet sand. This consistency is crucial – if it's too dry, it won't hold together; too wet, and it'll become greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the base of your springform pan, using the flat bottom of a glass to compact it evenly. A tightly packed base will hold together better when sliced. Bake for 10 minutes until lightly golden and fragrant, then set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl or stand mixer, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. This is crucial – room temperature cream cheese will blend much more smoothly than cold, preventing those dreaded lumps in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sugar and beat for another 2 minutes until well incorporated and slightly fluffy. Scrape down the sides and bottom of the bowl thoroughly to ensure everything is mixed evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which may cause your cheesecake to rise too quickly and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the sour cream, almond extract, vanilla extract, and flour until just combined. The sour cream adds a wonderful tanginess while keeping the texture silky smooth, and the small amount of flour helps stabilize the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Take about 150g of your pitted cherries and roughly chop them. Gently fold them into the cheesecake batter, being careful not to overmix or crush them further.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling onto the cooled biscuit base and smooth the top. Tap the pan gently on the counter a few times to release any large air bubbles that might cause cracks later.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the cheesecake pan. This water bath creates a humid environment and ensures gentle, even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 1 hour to 1 hour 10 minutes, or until the edges are set but the center still has a slight wobble – like firmly set jelly. Don't overbake! The cheesecake will continue to firm up as it cools. A perfectly baked cheesecake should have a slight jiggle in the center when gently shaken.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When done, turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the cheesecake is cooling, prepare the cherry topping. In a medium saucepan, combine the remaining pitted cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally until the cherries begin to break down and release their juices, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Stir in the cornflour mixture and continue to cook, stirring constantly, until the sauce thickens – about 2 minutes. It should coat the back of a spoon. Remove from heat and let cool completely. The sauce will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cheesecake has cooled in the oven, remove it from the water bath, carefully peel off the foil, and refrigerate for at least 6 hours or preferably overnight. Patience is key – this resting time allows the flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Spoon the cherry topping over the cheesecake, leaving some edges visible for a beautiful contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Scatter the toasted flaked almonds around the edge of the cheesecake and garnish with fresh cherries if using. The toasted almonds provide a wonderful textural contrast and enhance the almond flavor. Slice with a clean, warm knife, wiping between cuts for pristine slices that showcase all your hard work.</li></ol>