Dreamy Jamie Oliver Baked Vanilla Cheesecake Recipe That Wows

Jamie Oliver’s baked vanilla cheesecake represents the pinnacle of dessert elegance for passionate home bakers.

Sweet culinary magic happens when simple ingredients transform into a luxurious treat that feels both comforting and sophisticated.

Professional chefs and kitchen enthusiasts appreciate the delicate balance of flavors in this classic dessert.

Rich cream cheese blends seamlessly with smooth vanilla, creating a silky texture that melts on your tongue.

The golden-brown crust provides a perfect crumbly contrast to the velvety filling, making each bite a delightful experience.

Seasonal fruits or subtle garnishes can elevate this classic dessert from wonderful to extraordinary.

Home cooks will fall in love with the straightforward preparation and impressive results: get ready to impress everyone at the table.

Why Jamie Oliver’s Rocket Salad Feels So Fresh

• Elevate Dessert Game: Jamie Oliver's baked vanilla cheesecake transforms an ordinary sweet treat into a restaurant-quality masterpiece that'll impress everyone at the table.
• Texture Sensation: Combining a buttery, crumbly biscuit base with a silky-smooth cream cheese filling creates a delightful contrast that melts perfectly in your mouth.
• Flavor Flexibility: The recipe offers versatile vanilla options – vanilla essence, fresh vanilla pod seeds, or zesty citrus notes – allowing you to customize and experiment with subtle flavor variations that suit your taste preferences.
• Stress-Free Baking: With straightforward steps and simple ingredients, this cheesecake is beginner-friendly, requiring minimal technical skills while delivering maximum deliciousness in just over three hours.

Ingredients to Toss Jamie’s Rocket Salad

• Graham Crackers or Digestive Biscuits: Classic base for cheesecake with a sweet, crumbly texture. Choose fresh, crisp biscuits for best results.
• Butter: Helps bind the biscuit base together and adds richness. Use unsalted butter for better control of saltiness.

• Cream Cheese: Primary ingredient creating smooth, creamy texture. Select full-fat, room temperature cream cheese for best consistency.
• Sugar: Provides sweetness and helps stabilize the cheesecake mixture. Granulated white sugar works perfectly.
• Cornflour: Helps thicken and stabilize the filling. Ensures smoother texture and prevents cracking.
• Eggs: Bind ingredients and provide structure to the cheesecake. Use fresh, room temperature eggs.
• Heavy Cream: Adds richness and smoothness to the filling. Choose high-fat content cream for best results.

• Vanilla Essence or Vanilla Pod: Adds classic vanilla flavor. Fresh vanilla pod provides more intense taste.
• Lemon Zest, Orange Zest: Provides subtle citrus undertones. Use fresh, organic citrus for best flavor.
• Cherries: Creates a fresh, fruity topping. Choose ripe, sweet cherries.
• Sugar (for Topping): Helps create syrupy cherry sauce. Adjust to desired sweetness.
• Port or Whisky (Optional): Adds depth to cherry sauce. Use high-quality spirits for best flavor.
• Powdered Sugar: Provides decorative finish. Dust lightly for elegant presentation.

How to Make Rocket Salad in Minutes

Step 1: Prepare The Baking Pan

Preheat oven to 180°C (350°F). Grease a 24-centimeter springform cake pan and line the bottom with parchment paper.

Step 2: Create The Biscuit Base

• Crumbled biscuits
• Melted butter

Mix ingredients together and press gently into the pan bottom. Bake for 10 minutes, then remove and cool completely.

Step 3: Prepare Cheesecake Filling

• Cream cheese
• Sugar
• Cornflour

Use an electric whisk to blend ingredients until smooth and creamy.

Step 4: Add Liquid Ingredients

Gradually add cream while continuing to mix. Beat in eggs until the mixture becomes silky and well incorporated.

Step 5: Enhance Flavor

• Vanilla essence
• Vanilla pod seeds (split and scrape)
• Lemon zest
• Orange zest

Gently fold chosen flavoring into the cheesecake mixture.

Step 6: Bake The Cheesecake

Pour batter over the prepared biscuit base. Gently shake pan to distribute evenly. Bake at 200°C (400°F) for 40-45 minutes until top is golden and edges are set.

Step 7: Cooling And Resting

Allow cheesecake to rest at room temperature for 2-3 hours. For firmer texture, refrigerate before serving.

Step 8: Prepare Cherry Topping

• Sugar
• Splash of water
• Optional port or whisky

Simmer on medium-low heat for 10 minutes, stirring regularly.

Step 9: Finish And Serve

Reduce cherry sauce until slightly thickened. Add water if needed to adjust consistency. Cool sauce completely. Drizzle over cheesecake and dust with powdered sugar before serving.

Pro Tips for Peppery, Crisp Greens

• Prevent Cracking Tactics: Gently tap the pan to release air bubbles before baking, reducing surface cracks dramatically.
• Temperature Control Magic: Allow cream cheese and eggs to reach room temperature, ensuring smoother mixing and creamier texture.
• Moisture Barrier Technique: Wrap springform pan's exterior with aluminum foil to block water seepage during water bath baking.
• Cooling Precision Strategy: Turn off oven, crack door slightly, and let cheesecake rest inside for one hour to minimize sudden temperature changes.
• Garnish Freshness Hack: Prepare cherry compote moments before serving to maintain vibrant color and intense fruit flavor.

Rocket Salad Storage Made Easy

• Air-Tight Container Method: Transfer cheesecake to a sturdy, leak-proof container with a tight-fitting lid. Sealed containers prevent moisture absorption and protect delicate flavor profile from other refrigerator odors.
• Plastic Wrap Technique: Carefully wrap individual slices or entire cheesecake in multiple layers of high-quality plastic wrap. Press wrap directly against cake surface to minimize air exposure and prevent freezer burn or flavor contamination.
• Portioning Strategy: Cut cheesecake into single-serve portions before storing. Individually wrapped slices thaw faster, maintain better texture, and allow convenient grab-and-go dessert option. Separate slices with parchment paper to prevent sticking and preserve pristine presentation.

Unique Mix-Ins for Rocket Salad

• Fruity Fusion Cheesecake: Replace cherry sauce with a vibrant mixed berry compote using strawberries, raspberries, and blueberries for a colorful and tangy topping.
• Chocolate Marble Cheesecake: Swirl melted dark chocolate into the cream cheese mixture before baking, creating beautiful marbled patterns throughout the creamy filling.
• Nutty Caramel Crunch Cheesecake: Add crushed toasted almonds to the biscuit base and drizzle homemade caramel sauce over the top for extra richness and texture.
• Tropical Paradise Cheesecake: Incorporate shredded coconut into the base and top with a fresh passion fruit and mango sauce for a summery, exotic flavor profile.

A Fresh Close for Jamie Oliver’s Rocket Salad

Jamie Oliver’s Baked Vanilla Cheesecake weaves culinary magic through classic ingredients and expert techniques.

Creamy textures meld with delicate biscuit foundations, creating an irresistible dessert masterpiece.

Subtle vanilla notes dance alongside zesty citrus undertones, promising sensory delight in each slice.

Cherries poached in subtle sweetness provide perfect accompaniment, elevating this classic dessert.

Complex flavors intertwine seamlessly, showcasing sophisticated simplicity.

Passionate bakers and dessert enthusiasts will adore this remarkable recipe – so gather ingredients, channel inner chef, share your delicious creation, spark conversations, and inspire fellow culinary adventurers with this sensational cheesecake experience.

Jamie Oliver Baked Vanilla Cheesecake Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Jamie Oliver’s Baked Vanilla Cheesecake whispers pure Italian dessert elegance with its silky cream cheese base and crisp graham cracker foundation. Rich vanilla notes and smooth texture invite passionate bakers to create a delectable masterpiece that delights culinary senses.

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Ingredients

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Main Ingredients:

• 900 g (31.7 ounces) half-fat cream cheese
• 2 large free-range eggs
• 400 g (14.1 ounces) cherries
• 150 g (5.3 ounces) unsalted butter
• 250 g (8.8 ounces) digestive biscuits

Sweeteners and Flavoring:

• 115 g (4.1 ounces) caster sugar
• 3 heaped tablespoons caster sugar
• 3 tablespoons cornflour
• 1 vanilla pod, or ½ teaspoon vanilla extract
• 1 lemon
• 1 orange
• 1 swig port or whisky, optional
• icing sugar, for dusting

Dairy and Cream:

• 115 ml (3.9 fluid ounces) double cream

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Instructions

1. Prepare the oven by setting the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 24-centimeter springform cake pan with butter or cooking spray.
2. Crush the biscuits into fine crumbs and mix thoroughly with melted butter, then press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, use an electric mixer to blend cream cheese, granulated sugar, and cornstarch until smooth and creamy.
4. Gradually incorporate heavy cream into the mixture, beating continuously to maintain a consistent texture.
5. Add eggs one at a time, mixing thoroughly after each addition to ensure a silky, lump-free batter.
6. Enhance the flavor by adding vanilla seeds scraped from a fresh vanilla pod or pure vanilla essence, and carefully grate lemon and orange zest into the mixture.
7. Pour the cheesecake batter gently over the biscuit base, using a spatula to spread it evenly and eliminate any air pockets.
8. Place the cheesecake in the preheated oven’s center rack and bake for 40 to 45 minutes, watching carefully to prevent over-browning; cover with aluminum foil if the top becomes too dark.
9. Remove from the oven and allow the cheesecake to cool at room temperature for 2 to 3 hours, which helps prevent cracking and ensures a smooth texture.
10. For the cherry topping, remove the stones from fresh cherries and place them in a saucepan with granulated sugar and a small amount of water.
11. Simmer the cherry mixture over medium-low heat, stirring occasionally, for approximately 10 minutes until the cherries soften and release their juices.
12. Optional: Add a splash of port or whisky to the cherry compote for additional depth of flavor.
13. If the sauce appears too thick, thin it with a little water to achieve the desired consistency.
14. Once cooled, spoon the cherry compote over the chilled cheesecake and dust lightly with powdered sugar before serving.

Notes

• Precision matters when measuring ingredients for a consistently smooth texture.
• Room temperature cream cheese blends seamlessly, preventing lumpy batter formation.
• Graham cracker crust works best when compressed firmly into the pan’s bottom.
• Avoid overbeating the mixture to prevent unwanted air bubbles during baking.
• Water bath technique ensures even heat distribution and prevents cracking.
• Cool the cheesecake gradually to maintain its silky, crack-free surface.
• Refrigerate overnight for optimal flavor development and firmer consistency.
• Sharp knife dipped in hot water creates clean, perfect slices every time.
• Leftovers stay fresh up to 5 days when stored in an airtight container.
• Freeze individual portions for quick dessert options during busy weeks.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 365 kcal
• Sugar: 24 g
• Sodium: 130 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg