James Martin Spanish Cheesecake Recipe

The first time I made this cheesecake, I genuinely thought I’d ruined it.

No joke — it came out of the oven looking like a sunburnt soufflé, the top all golden and cracked like desert earth. My heart sank. But I let it cool, sliced in… and honestly? I nearly wept. It was magic. Creamy, dreamy, melt-on-your-tongue kind of magic. The kind that makes you close your eyes and forget your name for a second.

And the best bit? You don’t need a water bath. No biscuit base. No chilling it for 17 hours before serving. Just a hot oven, some good cream cheese, and cherries bubbling away in a little syrup. It’s simple and a bit chaotic — like the best people I know.

Why You’ll Love It

• No faff with crusts — just pure filling and a bit of parchment.
• Tastes like it came from a fancy Spanish café — but you made it barefoot in your kitchen.
• That top? Supposed to be cracked and golden — finally, a dessert that embraces imperfection.
• The cherry topping adds just enough tart to balance the creamy richness.
• You can make it the night before and not worry about anything until dessert time.
• People will assume you’re some kind of pastry genius (you don’t have to correct them).

Ingredients

Cheesecake:

• 800g cream cheese (full-fat — life is too short for low-fat cheese)
• 225g caster sugar
• 3 tbsp plain flour
• 200g sour cream
• 4 medium eggs
• 2 tsp vanilla extract

Cherry topping:

• 300g cherries, pitted (fresh or frozen)
• 50 ml water
• 50g caster sugar
• 1 tsp vanilla extract

How to Make It

Crank the heat and prep your tin:

Turn your oven to 240°C — yes, that’s not a typo. Line a 23cm springform tin with parchment, letting it come up the sides. Grease it too, just in case. The lining will look wrinkly — perfect.

Beat it till smooth(ish):

In a large bowl, beat the cream cheese and sugar for a couple of minutes. It should be soft and silky — like whipped butter. Toss in the flour, sour cream, eggs, and vanilla. Mix it just until it looks smooth. Don’t overthink it.

Pour and blast it:

Pour the batter into your tin. Bang the tin once or twice on the counter to pop any big air bubbles. Slide it into the oven for 20 minutes, then drop the temp to 180°C and bake for another 20 minutes. Don’t open the door. Trust the process.

It’s jiggly — good:

The edges will be puffed and browned, and the middle will jiggle like a jelly on a train. That’s what we want. Take it out and let it cool completely in the tin. It’ll deflate a bit. Don’t cry — it’s meant to.

While it cools, make cherry syrup:

In a small saucepan, combine water and sugar. Bring to a gentle boil. Add the cherries and vanilla. Let it bubble for 5 minutes until it smells like Christmas and the cherries look all glossy and rich.

Serve it however you like:

Room temp or chilled, with cherries spooned on top. Some people like it warm — I won’t judge. I once ate it cold from the fridge with a fork while standing up. Still great.

Common Mistakes and How to Dodge Them

“It cracked!”
Good. That means it’s authentic. This cheesecake isn’t trying to be flawless — it’s supposed to look rustic.

“It’s too wobbly!”
It sets as it cools. The middle should jiggle — not slosh, just a gentle wobble. Like your nan’s trifle.

“My cherries sank!”
Were you trying to bake them inside the cheesecake? Don’t. Add them after. They’re a topping, not a mix-in.

“It’s not sweet enough!”
That’s on purpose — it’s meant to be creamy, not sugary. The cherry syrup does the heavy lifting.

Storage and Reheating

• Fridge: Wrap tightly and store for up to 5 days. The flavour deepens overnight.
• Freezer: Slice, wrap individually, and freeze for up to 3 months.
• Microwave: Not ideal, but 10–15 seconds works in a pinch.
• Oven: If you prefer it slightly warm, reheat at 150°C for 8–10 mins.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?
You can, but sour cream gives a silkier result. Yogurt works in a pinch.

Can I skip the cherries?
Sure. Use whatever fruit you fancy. Plums, raspberries, even a drizzle of honey.

Is this like Basque cheesecake?
Very similar — slightly different ratios, but same “burnt on purpose” vibe.

Do I need to chill it overnight?
Nope. Just let it cool fully and slice when you’re ready. But next-day leftovers? Even better.

Nutrition Facts (Per Serving):

• Calories: 298
• Fat: 19.3g
• Carbs: 28.4g
• Protein: 3g
• Sodium: 108mg
• Sugar: 17.4g

Try More James Martin Recipes:

• James Martin Chocolate Chip Muffins
• James Martin Panettone Bread And Butter Pudding
• James Martin Double Chocolate Brownies