This easy and creamy Spanish Cheesecake by James Martin is a delicious dessert that’s perfect for any occasion. With a rich, smooth filling and a sweet cherry topping, it’s a simple treat made with common ingredients you likely have on hand. Serve it at room temperature for a truly indulgent experience!
Ingredients Needed
- 800g (28 oz) cream cheese
- 225g (1 1/8 cups) caster sugar
- 3 tbsp plain flour (all-purpose flour)
- 200g (7 oz) sour cream
- 4 medium eggs
- 2 tsp vanilla extract
- 300g (10 1/2 oz) cherries, stoned
- 50ml (1/4 cup) water
- 50g (1/4 cup) caster sugar
- 1 tsp vanilla extract
How To Make Spanish Cheesecake
- Preheat the oven to 240°C (465°F). Butter a 23cm (9-inch) deep, loose-bottom tin and line with parchment paper.
- Make the cheesecake batter: Whisk together the cream cheese and sugar for 2 minutes. Add the flour, eggs, and vanilla extract, then whisk until smooth. Pour the mixture into the prepared tin.
- Bake the cheesecake: Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 20 minutes. Once done, let it cool.
- Prepare the cherry topping: In a pan, combine the sugar and water. Bring to the boil, then add the cherries and vanilla extract. Cook for 5 minutes, stirring occasionally.
- Serve: Slice the cheesecake and serve at room temperature with a spoonful of the cherry topping.
Recipe Tips
- Ensure your cream cheese is softened: This helps it mix smoothly with the sugar, preventing lumps in the batter.
- Don’t overmix the batter: Whisk just until everything is combined to avoid a dense cheesecake texture.
- Let the cheesecake cool slowly: After baking, let it cool in the oven with the door ajar for a few minutes to prevent cracks.
- Serve at room temperature: For the best taste and texture, let the cheesecake sit at room temperature for about 30 minutes before serving.
How To Store Leftovers?
- Refrigerate: Let the leftover cheesecake cool to room temperature. Once cooled, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: If you’d like to freeze the cheesecake, wrap it securely in plastic wrap, and then in foil. It will last in the freezer for up to 1 month. To serve, thaw it in the fridge overnight before bringing it to room temperature.
Nutrition Facts
Serving Size: 1 slice (from 8 servings)
- Calories: 401
- Total Fat: 32g
- Saturated Fat: 18g
- Trans Fat: 1g
- Cholesterol: 165mg
- Sodium: 217mg
- Potassium: 126mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Lemon Curd Roulade
- James Martin Minestrone Soup
- James Martin Rhubarb Crumble
- James Martin Chilli Con Carne
James Martin Spanish Cheesecake Recipe
Description
This easy and creamy Spanish Cheesecake by James Martin is a delicious dessert that’s perfect for any occasion. With a rich, smooth filling and a sweet cherry topping, it’s a simple treat made with common ingredients you likely have on hand. Serve it at room temperature for a truly indulgent experience!
Ingredients
Instructions
- Preheat the oven to 240°C (465°F). Butter a 23cm (9-inch) deep, loose-bottom tin and line with parchment paper.
- Make the cheesecake batter: Whisk together the cream cheese and sugar for 2 minutes. Add the flour, eggs, and vanilla extract, then whisk until smooth. Pour the mixture into the prepared tin.
- Bake the cheesecake: Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 20 minutes. Once done, let it cool.
- Prepare the cherry topping: In a pan, combine the sugar and water. Bring to the boil, then add the cherries and vanilla extract. Cook for 5 minutes, stirring occasionally.
- Serve: Slice the cheesecake and serve at room temperature with a spoonful of the cherry topping.
Notes
- Ensure your cream cheese is softened: This helps it mix smoothly with the sugar, preventing lumps in the batter.
- Don’t overmix the batter: Whisk just until everything is combined to avoid a dense cheesecake texture.
- Let the cheesecake cool slowly: After baking, let it cool in the oven with the door ajar for a few minutes to prevent cracks.
- Serve at room temperature: For the best taste and texture, let the cheesecake sit at room temperature for about 30 minutes before serving.
James Martin Spanish Cheesecake Recipe