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.
Ingredients
Scale
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
Instructions
- 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.
- Combine graham cracker crumbs and granulated sugar in a food processor. Pulse several times to create a uniform mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the smooth filling into the cooled crust. Carefully transfer the springform pan to a large roasting pan.
- 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.
- Bake for 50-55 minutes, until the filling appears slightly puffy and exhibits a gentle jiggle when the pan is softly shaken.
- 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.
- Remove from the oven and refrigerate for a minimum of 4 hours or overnight to achieve optimal texture and flavor development.
- 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