Poppy O’Toole served up a delicious cherry Bakewell cheesecake with black cherries, mascarpone, cream cheese and frangipane on Saturday Kitchen.

The ingredients for the sweet pastry are: 500g plain flour, plus extra for dusting, 90g icing sugar, 45g ground almonds, 300g butter, cubed and chilled, plus extra for greasing, 1 free-range egg, beaten with 1 free-range egg yolk, chilled and 1–2 tbsp ice-cold water.

For the frangipane: 125g butter, at room temperature, 125g icing sugar, 125g ground almonds, 2 large free-range eggs and 25g plain flour.

For the filling: 410g tin black cherry pie filling (not cherries in syrup), 340g full-fat cream cheese, 500g mascarpone, 100g caster sugar, 1 tsp vanilla extract and 300ml double cream.

To decorate: 10 glace cherries, halved, 10 whole cherries, with stalks and 100g flaked almonds, toasted.

See recipes by Poppy in her book titled: Poppy Cooks: The Food You Need available from Amazon now.