Exclusive Recipe from The Food Pharmacy by Jess Redden: cherry basque cheesecake with cherry coulis



Basque cheesecake has a soft centre and a crisp, slightly caramelised top, and it always goes down a storm. The heroes of this recipe are the cherries. Studies have shown that antioxidants in cherries help reduce pain and inflammation from osteoarthritis, and some people take cherry supplements to help improve bone mineral density. They provide a key bone-building mineral – silicon – and they are delicious!


Serves 12


Prep: 15 minutes, plus 4 hours cooling time


Cook: 45 minutes


Nutrients per serving:

Calories (kcal) 470

Carbohydrate 19

Protein (g) 8

Fat (g) 26




800g cream cheese

150g caster sugar

50g light brown sugar

35g plain flour

100g sour cream

5 eggs, beaten

1 tsp vanilla extract

handful of fresh or frozen black cherries

For the cherry coulis:

300g fresh or frozen black cherries

50g caster sugar

50ml amaretto


1 Preheat the oven to 220°C/200°C fan/gas mark 7. Place two large squares of baking paper on top of each other to make a large star shape and place into a high-sided 20cm cake tin. The paper should be twice the height of the tin.


2 Put the cream cheese and both sugars in a mixing bowl and mix until smooth and creamy. Add the flour, sour cream, eggs and vanilla and mix together until smooth. Add the cherries and mix gently until combined.


3 Pour into the cake tin and bake in the oven for 40–45 minutes. When it comes out of the oven it may look slightly burnt but that is just the caramelisation! It should also wobble slightly. It is important to let it stand at room temperature for at least 4 hours after you take it out of the oven.


4 To make the coulis, put all the ingredients in a saucepan and heat over a low–medium heat for 1–2 minutes. Then turn up the heat and let it bubble and thicken for 10 minutes. Blitz in a food processor or mixer until smooth and drizzle over the cheesecake.



The Food Pharmacy by Jess Redden is out on the 12th of October.