This recipe comes from Easycook magazine March Issue 2013

200g Almond Biscuits

100g Toasted flaked Almonds

Half Tsp Almond Extract

100g Butter melted

900g Full fat soft cheese

250g Caster sugar

4 Tbsp plain flour

1 Tsp vanilla extract

3 Large Eggs

200ml Soured cream

150g Cherry Jam

Icing Sugar and Cream  to serve

 

1) Turn oven to 180 c fan . Line the base and sides of a 23cm springform tin with baking paper. Crush the biscuits and 75g of the Almonds  to crumbs. Mix with the Almond extract and melted butter, then press into the base of  the tin and bake for 10 mins. Set aside to cool while you make the filling.

 

2) In a very large bowl whisk together the cheese and sugar until creamy. Whisk in the flour , then the vanilla extract , the eggs one at a time and then the soured cream, Put spoonfuls of mixture into the tin , dotting in tablespoons of jam as you go. Smooth the top as gently as you can.

 

3) Carefully put the tin on the middle shelf of the oven and bake for 10 mins. Scatter with the remaining almonds. Decrease the oven to 90 c fan and bake for 35 mins more, turn off the oven keep the door closed and leave the cheesecake to cool for 1 hour then open the oven door and leave it ajar for another hour. Cool for a third hour at room temperature , then cover and chill overnight. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

 

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