Easy Cook Bakewell Cheesecake

Magazine: Easy Cook
Issue: March 2013
Recipe Rating:
4
Difficulty Rating:
3

Notes

The ingredients took a little legwork to round up. Neither Tesco nor Morrison's stock cherry jam despite it being in the Hartley's range which they do stock. In addition, neither stores stock almond biscuits either. To save you the shoe-leather, the place to go is Waitrose. They stock Fudge's Roasted Almond Biscuits and their own brand Vivid Morello Cherry Extra Fruity Preserve. They were stocked in the Fulham and Shepherd's Bush Westfield stores. You will need two packs of the biscuits.

The magazine is extremely ambitious with the preparation time of 35 minutes. It took me well over an hour to get everything ready. Whilst I wasn't killing myself in the process, I doubt many others would either. If I make the cake again I could probably shave some time off the prep, but I would still be nowhere near 35 minutes. I would take this figure with a pinch of salt unless you are a seasoned baker.

The cake is not for the faint-hearted. It is seriously sweet, certainly too much so for my liking. It would probably be best with some summer berries and a little cream to take the edge off the sweetness.

Changes from Published Recipe

Since I was making more than enough for my needs, I decided up front to take the remainder into work to share around the office. That meant for cutting up the cake into small pieces it would be better to make it square instead of round. The recipe suggests a 23cm springform round tin which according to Internet resources translates into a 20cm square tin.

So let's look at the maths.

Round tin area = (23 ÷ 2)² * π = 415.475cm²
Square tin area = 20 x 20 = 400.000cm²

The round tin has the greater area and therefore the same amount of cake mixture will be piled higher in the square tin. So theoretically the cooking time should be increased. Conversely, the corners in a square tin collect heat and cook those areas quicker. Therefore my decision was to keep the cooking time the same.