top of page

Sweet treat

Restormel Kitchen, is a hidden gem in the heart of Lostwithiel. Head Chef Jordan Cook, along with his wife Kerris, have created a restaurant that serves fine dining food in a relaxed atmosphere. Using local produce and seasonal ingredients, they truly showcase what Cornwall has to offer, in what is possibly Cornwall’s smallest restaurant. Imaginative menus, paired with an excellent choice of drinks, and coupled with Kerris’ friendly service, mean an unforgettable culinary experience awaits.

Cherry Cheesecake

Serves 6



330g double cream

250g cream cheese

150g frozen morello cherries

8g leaf gelatine (softened in cold water)

120g caster sugar

8 tbsp elderflower cordial (could be swapped for cherry brandy or another liqueur)

1/2 lemon (zest and juice)

Lemon Curd:

100g caster sugar

2 large eggs

2 lemons zest & juice

50g butter


For the cheesecake:

Firstly, bring cherries to the boil with the lemon zest and juice. Blend until smooth, strain and set aside to cool. 

Add 100g of the cream into a pan with softened gelatine and gently heat until all dissolved. Now add cream cheese, sugar, remaining double cream and elderflower cordial to a bowl and whisk until all combined.

Slowly pour and mix in your gelatine cream and cherry puree to the cheesecake base. Line a 6” square baking tin with cling film (or any desired tub/ tray of roughly that size). Pour in the cheesecake mixture and set for 6 hours in the fridge or overnight.

For the lemon curd:

Zest and juice 2 lemons into a pan with 100g caster sugar. Constantly stir to dissolve the sugar and bring just to the boil. Whisk 2 eggs in a clean bowl. Slowly pour half the lemon sugar syrup over the eggs whilst continuing to whisk (this will temper the eggs, so as not to scramble them when going back on the heat). Add the egg mix to the remaining lemon syrup and, on a low heat, constantly stir the mixture to avoid curdling. Within a few minutes it will start to thicken. Once coating the back of the spoon, take off the heat, melt in butter, sieve and store in an airtight container or jar.

To plate:

When cutting the cheesecake, run a knife under hot water so you get a nice clean cut and wipe off between slices. Put your lemon curd into a piping bag with a small nozzle to get nice little spots to decorate the plate and cheesecake. 

Garnish with fresh cherries, berries and mint. Add some biscuit crumb or toasted nuts for texture and a scoop of your favourite ice cream or sorbet (we used Treleavens’ pistachio ice cream). Enjoy.


bottom of page