Quick & Easy Jamie Oliver Lemon Cheesecake Recipe

Jamie Oliver’s lemon cheesecake represents a zesty symphony of creamy textures and bright citrus notes that dance across your palate.

Home bakers treasure this dessert for its elegant simplicity and bold Mediterranean-inspired flavors.

Sweet cream cheese transforms into a silky canvas celebrating tangy lemon vibrant essence.

Delicate graham cracker foundations provide a satisfying crunch beneath the luxurious filling.

Each slice promises a perfect balance between rich dairy and bright citrus undertones.

Sophisticated yet approachable, this recipe elevates classic dessert traditions with playful culinary creativity.

Passionate food lovers will find themselves drawn to its irresistible combination of comfort and elegance: indulge without hesitation.

Why Jamie Oliver’s Lemon Cheesecake Is a Crowd-Pleaser

• Burst with Zesty Brightness: The lemon-infused cheesecake delivers a vibrant, tangy flavor that dances across your taste buds, creating a refreshing and invigorating dessert experience.
• Crafted with Precision Technique: Jamie Oliver's method ensures a perfectly creamy texture through careful water bath baking, preventing cracks and delivering a silky-smooth cheesecake that melts in your mouth.
• Foolproof Crowd-Pleaser Design: The recipe offers a straightforward approach that makes gourmet baking accessible, allowing both novice and experienced bakers to create a stunning dessert that impresses at any gathering from family dinners to elegant parties.

Gather These for Lemon Cheesecake Success

• Graham Crackers: Classic base for cheesecake, providing a sweet and crunchy foundation.
• Sugar: Adds sweetness and helps bind the crust together.
• Butter: Melts to create a cohesive and rich crust texture.

• Cream Cheese: Main component of the cheesecake, provides creamy and tangy base.
• Sugar: Sweetens the filling and balances the cream cheese flavor.
• Lemon Zest: Adds bright, citrusy aroma and flavor to the cheesecake.
• Salt: Enhances overall flavor and balances sweetness.
• Eggs: Provides structure and helps set the cheesecake.
• Heavy Cream: Creates a rich, smooth texture in the filling.
• Lemon Juice: Adds tangy citrus flavor and brightness.
• Vanilla: Provides depth and warmth to the cheesecake flavor.

• Lemon Sauce: Adds extra citrus flavor and moisture.
• Whipped Cream: Optional topping for added richness.
• Fresh Lemon Slices: Decorative garnish that hints at the lemon flavor.

How to Bake Jamie’s Lemon Cheesecake

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan with 2 sheets of aluminum foil. Lightly spray the inside with baking spray.

Step 2: Create the Cracker Crust

• Graham cracker pieces
• Sugar

Pulse several times to mix ingredients thoroughly.

Step 3: Add Butter to Crust Mixture

Pour in melted butter and pulse until the mixture resembles wet sand. Transfer the mixture to the prepared pan. Press firmly into the bottom and 1 inch up the sides using the bottom of a glass or measuring cup. Place the pan on a baking sheet with raised edges.

Step 4: Bake the Crust

Bake for 10-15 minutes until the crust turns golden brown and releases a delightful aroma. Allow to cool completely. Reduce oven temperature to 325°F.

Step 5: Prepare Lemon Sugar

In a clean food processor, blend sugar and lemon zest for 30 seconds until the sugar turns a pale yellow color.

Step 6: Mix Cheesecake Base

• Cream cheese
• Salt
• Lemon-infused sugar

Beat on medium-high speed for 2 minutes, scraping down the sides periodically.

Step 7: Add Eggs and Cream

• Heavy cream
• Lemon juice
• Vanilla extract

Pour the filling into the cooled crust.

Step 8: Create Water Bath

Place the springform pan in a large roasting pan. Carefully add hot water to the roasting pan, filling it halfway up the sides of the springform pan. Ensure water doesn’t breach the foil.

Step 9: Bake the Cheesecake

Bake for 50 minutes until the filling is puffy and slightly jiggly when gently shaken.

Step 10: Cool Slowly

Turn off the oven, prop the door open with a wooden spoon. Let the cake cool in the oven for 1 hour.

Step 11: Chill and Serve

Refrigerate the cheesecake for 4 hours or overnight. Before serving, optionally top with lemon sauce, whipped cream, and fresh lemon slices.

Enjoy this creamy, tangy masterpiece that brings a burst of sunshine to your dessert table!

Tips for Tangy, Silky Lemon Flavor

• Crush Carefully: Break graham crackers into uniform crumbs using a food processor for an even, smooth crust base that holds together perfectly.
• Temper Cream Cheese: Let cream cheese sit at room temperature for 30-45 minutes to soften, preventing lumps and ensuring a silky cheesecake filling.
• Zest with Precision: Use a microplane or fine grater to collect lemon zest, capturing only the bright yellow outer layer without bitter white pith.
• Prevent Cracking Technique: Bake cheesecake in a water bath to create gentle, even heating that prevents surface cracks and maintains a creamy texture.
• Cool Slowly: Allow cheesecake to cool gradually at room temperature, then refrigerate overnight to develop rich, deep flavors and perfect setting.

Store Lemon Cheesecake and Keep It Fresh

• Refrigerator Sealing: Wrap the cheesecake tightly in plastic wrap or place in an airtight container to prevent moisture loss and absorb other food odors. Seal edges completely to maintain the creamy texture and protect delicate lemon flavor from deteriorating.
• Freezer Protection: Slice the cheesecake into individual portions before freezing for easier thawing and serving. Wrap each slice separately in freezer-safe plastic wrap, then place in a sealed freezer bag to prevent freezer burn and preserve the dessert's delicate structure.
• Thawing Strategy: Transfer frozen cheesecake from the freezer to the refrigerator 24 hours before serving. Let it slowly defrost to maintain its original creamy consistency and prevent texture breakdown, ensuring the lemon notes remain bright and fresh when ready to enjoy.

Sweet Twists on Lemon Cheesecake

• Zesty Blueberry Burst: Replace half the lemon juice with fresh blueberry puree, and sprinkle fresh blueberries on top of the cheesecake for a fruity twist.
• Lavender Lemon Dream: Add 1 teaspoon of dried culinary lavender to the sugar mixture for a subtle floral note that complements the lemon's brightness.
• Ginger Lemon Zing: Mix 2 tablespoons of finely chopped crystallized ginger into the graham cracker crust for a spicy-sweet crunch that elevates the classic cheesecake flavor profile.
• Coconut Lemon Paradise: Substitute half the graham crackers with toasted coconut flakes in the crust, and garnish the final cheesecake with toasted coconut shavings for a tropical touch.

A Bright Ending to Jamie’s Cheesecake

Culinary adventures rarely reach such delightful heights as Jamie Oliver’s lemon cheesecake.

Silky smooth textures and zesty notes dance across palates with remarkable grace.

Meticulous preparation transforms simple ingredients into an extraordinary dessert experience.

Kitchen magic happens when carefully selected components meld together perfectly.

Lemon’s bright essence elevates classic cheesecake to new gastronomic realms.

Double-tap this recipe, share with fellow dessert enthusiasts, and drop a comment celebrating citrus-infused indulgence – you know pure deliciousness awaits!

Jamie Oliver Cheesecake Lemon Recipe

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4.5 from 13 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Mediterranean sunshine meets creamy indulgence in this Jamie Oliver lemon cheesecake. Rich cream cheese blends with zesty citrus, creating a luxurious dessert that whisks you straight to Italian coastal charm.

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Ingredients

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Main Ingredients:

• 4 packages cream cheese room temperature (8-ounce/227g)
• 3 large eggs room temperature
• 1¼ cup granulated sugar (250g)
• ½ cup prepared lemon curd (174g)

Crust Ingredients:

• 2¼ cups graham cracker crumbs (270g)
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted (84g)

Additional Ingredients:

• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ⅓ cup heavy cream room temperature (80ml)
• ¼ cup lemon juice (60ml)
• 2 tablespoons lemon zest packed (10g)
• Whipped cream
• Lemon slices or zest

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch (23-centimeter) springform pan with two sheets of aluminum foil, ensuring complete bottom coverage. Lightly coat the interior with flour-based baking spray.
2. Combine graham cracker crumbs and granulated sugar in a food processor. Pulse several times to create a uniform mixture.
3. Drizzle melted butter into the crumb mixture and pulse until the texture resembles moist sand. Transfer the mixture to the prepared pan, pressing firmly into the bottom and up the sides by approximately 1 inch (2.5 centimeters). Use the bottom of a flat glass or measuring cup to create an even surface.
4. Place the pan on a rimmed baking sheet and bake for 12-15 minutes, until the crust emits a fragrant aroma and the edges turn a light golden brown. Remove and allow to cool completely.
5. Reduce oven temperature to 325 degrees Fahrenheit (165 degrees Celsius). In the food processor, combine sugar and lemon zest. Process for 30-45 seconds until the sugar becomes pale yellow and aromatic.
6. In a large mixing bowl, combine cream cheese, salt, and lemon-infused sugar. Beat on medium-high speed for approximately two minutes, periodically scraping down the sides of the bowl.
7. Reduce mixer speed to medium-low. Incorporate eggs one at a time, ensuring thorough mixing after each addition. Gently fold in heavy cream, lemon juice, and vanilla extract until fully integrated.
8. Pour the smooth filling into the cooled crust. Carefully transfer the springform pan to a large roasting pan.
9. Fill the roasting pan with hot water, reaching approximately halfway up the sides of the springform pan. Take care not to allow water to breach the aluminum foil barrier.
10. Bake for 50-55 minutes, until the filling appears slightly puffy and exhibits a gentle jiggle when the pan is softly shaken.
11. Turn off the oven, leaving the door slightly ajar with a wooden spoon. Allow the cheesecake to rest inside for one hour, facilitating gradual cooling and preventing surface cracking.
12. Remove from the oven and refrigerate for a minimum of 4 hours or overnight to achieve optimal texture and flavor development.
13. Before serving, optionally drizzle with lemon sauce. Garnish with fresh whipped cream and lemon slice accents for an elegant presentation.

Notes

• Crumble graham crackers to a fine, sandy texture for a perfect crust foundation that holds together beautifully.
• Soften cream cheese completely at room temperature to prevent lumps and achieve a silky smooth filling.
• Use an electric mixer on low speed to blend ingredients gently, avoiding overmixing which can introduce excess air.
• Verify ingredient temperatures before starting to ensure optimal blending and texture throughout the cheesecake.
• Select full-fat cream cheese for rich, decadent flavor that provides the classic creamy cheesecake experience.
• Tap the pan gently after pouring filling to release any trapped air bubbles that might create surface imperfections.
• Wrap springform pan exterior with aluminum foil to prevent water from seeping during the water bath baking method.
• Cool cheesecake gradually at room temperature to prevent sudden temperature changes that could cause cracking.
• Refrigerate cheesecake for minimum 4 hours, preferably overnight, to allow complete setting and flavor development.
• Cut clean slices using a knife dipped in hot water for smooth, picture-perfect presentation every single time.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 392
• Sugar: 31g
• Sodium: 155mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 98mg