Bakewell cheesecake,

Hopefully this cheesecake will look perfect, but icing sugar and a few strategically-placed almonds can hide cracks! Serves 10 Prep 1 hr plus cooling and chilling Cook 45 mins £1.36 per serving 740 kcals, 51g fat, 27g sat. fat, 37g sugar

200g almond biscuits 100g toasted flaked almonds ½ tsp almond extract 100g butter, melted 3 x 300g packs full-fat soft cheese 250g caster sugar 4 tbsp plain flour 1 tsp vanilla extract 3 large eggs 200ml tub soured cream just over half a 300g jar cherry jam icing sugar and cream, to serve

1 Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs – try crushing with a rolling pin in food bags. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.

2 In a large bowl, whisk the cheese until creamy. Add the sugar and combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.

3 Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.

4 Place the tin on the oven's middle shelf and bake for 10 mins. Scatter over the almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for 35 mins. Turn off the oven and leave cheesecake to cool for 1 hr. Leave the oven door ajar for another hour. Cool for a third hour at room temp. Cover and chill overnight.

5 Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.