Say Hello to the Chicest Cheesecake of the Season

Every summer deserves a signature dessert, something that feels as indulgent as it is effortless. This year, that dessert is the Picota Cherry Basque Cheesecake.

Crafted by Spanish culinary star Omar Allibhoy, this recipe takes the rustic charm of the Basque region and adds a very British twist with a buttery biscuit base. It’s rich, creamy, with a beautifully caramelised crust, and what makes it sing? Those luxurious, sun-ripened Picota cherries.

Why Picota Cherries Make This Cheesecake Unforgettable

Picota cherries aren’t just any cherries. Grown only in the breathtaking Jerte Valley of Spain and hand-harvested with tradition and care, they’re naturally stalkless, deeply red, and incredibly sweet with a satisfying crunch .

Their flavour is concentrated, their texture is luscious, and their short season, from mid-June to early August, makes them the ultimate summer indulgence .

The Recipe: Picota Cherry Basque Cheesecake

Ingredients:

For the base:

  • 150g digestive biscuits, crushed
  • 80g unsalted butter, melted

For the filling:

  • 600g cream cheese, room temp
  • 250g caster sugar
  • 6 large eggs
  • 500ml double cream
  • 1 tsp vanilla essence
  • 25g plain flour
  • 400g Picota cherries, pitted

Method:

  1. Cherry syrup magic: Simmer half the sugar with the pitted Picota cherries for 6 minutes. Scoop out half of the cherries and syrup — this becomes your glossy topping later.
  2. Build the base: Press your biscuit and butter mix into a lined 23cm springform tin. Dot with the remaining cherries from the syrup and chill.
  3. Blend the batter: Combine cream cheese, cream, eggs, flour, vanilla, and remaining sugar plus syrup. Pour it over the chilled base.
  4. Bake boldly: At 200°C fan, bake for 45 minutes. The top should be bronzed and cracked, but the centre? Still wobbly — that’s the secret to its custardy heart.
  5. Cool patiently: Let it rest at room temperature for at least 5 hours. Serve with your reserved cherries and syrup (warm it gently for that glossy finish).

A Dessert That Does It All

This cheesecake isn’t just a crowd-pleaser, it’s a showstopper. It feels luxurious enough for a summer dinner party but is easy enough to make on a lazy Sunday.

Serve it with:

  • A crisp glass of cava or a lightly chilled rosé
  • Fresh mint leaves for garnish
  • A side of smug satisfaction, you’ve nailed the dessert of the season

Where to Find Picota Cherries

Available in the UK only from mid-June to early August, look for naturally stalkless cherries, that’s how you know they’re authentic. Many supermarkets stock them, and they’re worth every bite.

Elevate Your Summer, One Slice at a Time

Whether you’re hosting friends in the garden or treating yourself on a sun-soaked afternoon, this Picota Cherry Basque Cheesecake is your perfect plus one. It’s a slice of Spanish summer wrapped in indulgence, rich, ripe, and utterly irresistible.

So go on, pour a drink, pop on your apron, and bake yourself into a holiday state of mind.

Buen provecho!