Cherry Bakewell Cheescake
If you haven’t already got my book, Poppy Cooks: The Food You Need, here’s a lil tasty teaser for you to have a go at…
My Cherry Bakewell Cheesecake 🍒
My cherry bakewell cheesecake recipe came about when my friends (shout out to Lucy, Haz and their Shih Tzu-cross Bella), partner and I decided to drive ALLLL the way to Bakewell (from London) just to try an original Bakewell pudding. All in the name of research, of course. Would I do it again? Absolutely 100% yes. I will happily travel far and wide for any form of cake. And potatoes, obvs. The further than initially anticipated journey inspired me to create a Bakewell dessert with a twist – a cheesecake twist. You probably guessed that twist from the title but pretend to be surprised and in awe.
Honestly, this dessert is truly phenomenal. It’s creamy, decadent and even includes a cheeky bit of fruit, so that counts as one of your five a day in my eyes. Weirdly enough, I’m not a huge cheesecake fan. Not something I should probably admit whilst I’m trying to convince you to make this, but that’s EXACTLY why you should make it. This is the cheesecake that converted me. I was determined to create a recipe for the cheesy skeptics amongst us and I think I’ve cracked it. Unless you don’t like cherries, then sorry, this maybe isn’t the one for you. Although, now that I’m fully repping the cheesecake, send me your flavour suggestions and I’ll happily give them a go. The more weird and wonderful the better.
This recipe includes a sweet pastry base alongside a cherry filling, frangipane and all that cream cheese goodness. Then to finish it off, I decorate with a mixture of glacé cherries, fresh whole cherries and toasted flaked almonds. Who can resist a retro glacé cherry? They give me so many memories from baking as a child with my nan and eating ice cream sundaes. Considering its quintessentially British origin, it’s only fitting you serve it up alongside a pot of breakfast tea.
If you give it a go, the cheesecake does need to be set overnight so it’s ideal if you’re looking for a dessert that can be prepped the day before. Please be warned, when I made this, I had a slice every single day for 10 days. I just couldn’t stop. I’m now only making this when I have guests as I can’t do that again… absolutely no self control.
To further prove how amazing this dessert is, I made it on Saturday Kitchen for the 2023 New Years special and it went down a treat. You know it’s good if it’s Matt Tebbutt approved. So save this recipe for any upcoming celebrations, give it a go and tag me in all the photos!! Let’s spread the cherry love and eat far too much cake.
For more FANCY AF recipes, check out my book here. Or visit my recipe page for more fruity, chocolatey, cake-y and even potato-y desserts.