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.
Ingredients
Scale
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
Instructions
- 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.
- Crush the biscuits into fine crumbs and mix thoroughly with melted butter, then press the mixture firmly into the bottom of the prepared pan.
- In a large mixing bowl, use an electric mixer to blend cream cheese, granulated sugar, and cornstarch until smooth and creamy.
- Gradually incorporate heavy cream into the mixture, beating continuously to maintain a consistent texture.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a silky, lump-free batter.
- 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.
- Pour the cheesecake batter gently over the biscuit base, using a spatula to spread it evenly and eliminate any air pockets.
- 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.
- 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.
- 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.
- Simmer the cherry mixture over medium-low heat, stirring occasionally, for approximately 10 minutes until the cherries soften and release their juices.
- Optional: Add a splash of port or whisky to the cherry compote for additional depth of flavor.
- If the sauce appears too thick, thin it with a little water to achieve the desired consistency.
- 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