Bakeconomy, Reviews, Sweet Bakes

Cherry Bakewell Cheesecake with Sugar and Crumbs

13th March 2015
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cherry-bakewell-cheesecake-04
Why have one cake, when you can have a combination of two? This to me will always be the logical way to go about things. Having just received some lovely samples of flavoured icing sugar from Sugar and Crumbs, I’ve been itching to experiment and create some new recipes.

The first of my two flavours was Black Cherry. You instantly get the whiff of cherry when you open the packet and it has quite a distinct flavour to it by itself. I was half expecting some kind of artificial aftertaste but there wasn’t any of that. They come in handy resealable bags of either 250g bag for £2.99 or 500g for £4.99.

I love the delicate cherry flavour the icing sugar added and it made the whole bake rather fragrant too. I was a bit worried about how the cheesecake would turn out as I’ve never used icing sugar in a baked one before, but I’m pretty happy with the end texture and it still held together nicely. A small warning, this is a rather sweet bake so you only need a small slice for maximum sugar satisfaction. Alternatively you can omit the icing sugar from the pastry to make it a plain pastry crust instead.

Sugar-and-Crumbs
This recipe is really for cherry lovers, because there is some kind of cherry flavour in every part of this bake! The pastry, the jam, the cheesecake and the icing topping. Still here? Let’s venture on!

Makes a 20cm flan tin sized bakewell cheesecake of awesome.

The Pastry
200g plain flour
80g cold salted butter
40g Sugar and Crumbs Black Cherry Icing Sugar
1 egg yolk
1-2 Tbsp ice cold water

The Cheesecake
300g full fat cream cheese
200g marscapone cheese
50ml double cream
110g Sugar and Crumbs Black Cherry Icing Sugar
50g caster sugar
3 large eggs

Extras
1/4 jar cherry conserve (roughly 100g depending on your jar) plus an extra dollop to decorate
100g Sugar and Crumbs Black Cherry Icing Sugar
2-3 Tbsp water

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– To make your pastry mix the flour and icing sugar together and then rub in the butter until it resembles breadcrumbs.
– Add the egg yolk and then just enough water to bring the mix together in a dough. Try not to handle the dough too much otherwise it will become tough from being overworked. The wrap in cling film and chill for at least 20 minutes.
– Pre-heat your oven to 200 degrees / 180 degrees fan about 5 minutes before you’re ready to roll out the pastry, lightly grease your flan dish and flour a clean work surface.
– Roll out your chilled pastry to around 2-3mm thick and big enough so that it covers up the sides of your dish as well.
– At this point you can either trim off the sides or let it overhang. Personally I tend to let it bake with an overhang and trim after the blind bake to allow for any shrinkage.
– Before baking chill for another 10-15 minutes. Then weigh the pastry down using either baking beans or rice over some baking paper and blind bake for 15 minutes.
– Remove the beans and paper and bake for a further 5-6 minutes to dry out the pastry before removing from the oven and allowing to cool completely.

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– Once your base is cooled preheat your oven again, this time to 180 degrees / 160 degrees fan.
– Mix the cream cheese and marscapone together until smooth, then add each egg one at a time before adding the rest of the cheesecake ingredients.
– You can do this with an electric mixer but I prefer to just whisk by hand. There’s no butter to cream and everything is soft so there’s less mess the clear up this way!
– Add a thin layer of cherry conserve to the bottom of your pastry. A little bit actually goes a long way. Initially I’d added about 1/3 of the jar, but in hindsight I think about 1/4 would have been sufficient as my jam layer turned out thicker than expected.
– At this point pop your base into the oven and then use a jug to pour the cheesecake mix into it. It’s much easier this way than trying to carry an overflowing filled base from worktop to oven.
– You may or may not use up all your mix depending on the height and thickness of your pastry so don’t be alarmed if it all won’t fit. You want to fill to just before your pastry top.
– Bake for around 45-55 minutes then leave to cool completely, ideally overnight.

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– The final step is to mix the extra icing sugar and enough water to make it into spreadable consistency before adding a thin layer to the top of the cheesecake.
– Warm a dollop of jam up and then dot this on top of the icing in any shape/pattern you fancy.

Huzzah, tea time!

Disclaimer: I was sent a 2 sample bags of flavoured icing sugar for the purposes of review. All opinions are my own.

5 Comments

  • Reply Lilinha Espindula 13th March 2015 at 10:36 pm

    I’ve never made Cherry Bakewell cheesecake before, but I love bakewell tarts, so I’m sure I would love to cheesecake too! x

    • Reply Safia 13th March 2015 at 10:42 pm

      If you love cheesecake and bakewell tarts, well you couldn’t go wrong with a bakewell cheesecake haha :) Thanks for stopping by x

  • Reply nicol 14th March 2015 at 11:49 am

    omg that looks and sounds so amazing!

    • Reply Safia 16th March 2015 at 5:05 pm

      Thank Nicol :)

  • Reply No Bake Mini Coconut & Lime Curd Cheesecakes with Sugar & Crumbs | my Griffin way 31st March 2015 at 2:25 pm

    […] a bit more prominent than the lime. I actually prefer this to the flavour previously tested in my Cherry Bakewell Cheesecake recipe, but then again coconut IS one of my favourite flavours and […]

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