Easy Jamie Oliver Cheesecake Raspberry Recipe That’s Divine

Jamie Oliver’s raspberry cheesecake transforms ordinary dessert moments into extraordinary culinary experiences.

Sweet, tangy raspberries dance across a luxurious landscape of silky cream cheese and buttery cookie crumbs.

Professional chefs and home bakers adore this sophisticated yet approachable recipe that balances delicate fruit with rich, velvety textures.

Each slice promises a symphony of flavors that awakens multiple taste sensations simultaneously.

The dessert combines classic comfort with contemporary elegance, making it perfect for intimate gatherings or celebratory occasions.

Carefully selected ingredients elevate this cheesecake from simple to spectacular, creating a memorable finale to any meal.

Your taste buds will crave every decadent, smooth bite: prepare to be delighted.

What Makes Jamie Oliver’s Raspberry Cheesecake Shine

• Create a One-Pan Wonder: This cheesecake recipe eliminates multiple dishes by using a single ovenproof frying pan, making cleanup a breeze and simplifying the entire baking process.
• Embrace Fresh Raspberry Bursts: The recipe incorporates vibrant raspberries both swirled into the filling and scattered on top, delivering intense fruity flavor and gorgeous color contrast against the creamy cheesecake base.
• Nail the Perfect Texture Combination: The recipe delivers a delightful mix of textures – a crisp, buttery biscuit base, smooth cream cheese filling, and juicy raspberry pockets create an exciting sensory experience in every single bite.
• Masterful Simple Technique: With just basic kitchen equipment like a food processor and minimal ingredients, even novice bakers can achieve a professional-looking dessert that seems far more complicated than its straightforward preparation suggests.

Ingredients for Raspberry Cheesecake Delight

• Biscuits: Classic base for cheesecake, providing a crunchy foundation.
• Butter: Helps bind biscuit crumbs and adds rich flavor to the base.

• Eggs: Provide structure and richness to the cheesecake filling.
• Vanilla Extract: Adds warm, sweet aromatic flavor to the mixture.
• Icing Sugar: Sweetens the filling and helps create smooth texture.
• Lemon Juice: Adds brightness and balances the creamy cheese flavor.
• Cream Cheese: Primary ingredient for creating smooth, rich cheesecake texture.

• Raspberries: Fresh, vibrant fruit that adds color and tangy sweetness.
• Powdered Sugar: Light dusting for final decorative touch and extra sweetness.

How to Make Raspberry Cheesecake Like Jamie

Step 1: Prepare Oven and Base

Preheat oven to 160°C (320°F). Use a food processor to finely chop biscuits. Melt butter in a 28 cm ovenproof frying pan over low heat. Combine biscuit crumbs with melted butter and press evenly into pan, creating a slight edge indentation. Bake base for 5 minutes, then remove.

Step 2: Create Creamy Filling

• Eggs
• Vanilla extract
• Most of the icing sugar

Blend for 2 minutes until mixture turns pale. Add lemon juice and cream cheese, mixing until smooth. Spread filling evenly over prepared biscuit base.

Step 3: Add Raspberry Swirl

Whisk half of the raspberries with remaining icing sugar. Swirl raspberry mixture across the top of the cheesecake. Scatter remaining whole raspberries over surface.

Step 4: Bake to Perfection

Bake for 15 minutes. Remove pan, then return to oven for additional 10 minutes. Increase oven to full grill setting to achieve a golden brown top.

Step 5: Cool and Chill

Allow cheesecake to cool at room temperature. Refrigerate for at least 2 hours before serving. Note: The cheesecake might not look perfectly smooth, but the flavor will be exceptional.

Step 6: Final Touch

Dust lightly with powdered sugar just before serving for an elegant finish.

Tips for a Creamy Raspberry Finish

• Maximize Flavor Fusion: Layer raspberry sauce between cheesecake filling for unexpected bursts of fruity intensity.
• Prevent Cracking Secrets: Use room temperature ingredients and gentle mixing to ensure smooth, crack-free surface.
• Boost Biscuit Base Crunch: Add toasted almond flakes to graham cracker crumbs for extra texture and nutty depth.
• Temperature Timing Trick: Let cheesecake cool gradually at room temperature before refrigerating to maintain creamy consistency.
• Garnish Like a Pro: Fresh raspberries, mint leaves, and a dusting of powdered sugar create restaurant-quality presentation moments before serving.

Store Cheesecake to Keep It Fresh

• Vacuum-Seal Technique: Protect your cheesecake's flavor and texture by using a vacuum sealer. Press out all air before sealing to prevent freezer burn and maintain the raspberry's vibrant taste. Wrap individual slices separately for convenient single-serving defrosting.
• Layered Storage Method: Create a moisture barrier by first wrapping the cheesecake in plastic wrap, then adding a layer of aluminum foil. This double-protection strategy prevents freezer odors from seeping into your delicate dessert and keeps the crust crisp.
• Temperature Control Strategy: Always store your cheesecake in the coldest part of the refrigerator or freezer, typically the back section. Avoid temperature fluctuations by placing it away from the door to preserve its creamy consistency and prevent potential bacterial growth.

Fun Toppings for Raspberry Cheesecake

• Chocolate Berry Blast: Replace half the biscuit base with cocoa powder and add dark chocolate chips to create a rich, decadent version. Swap some raspberries with fresh strawberries for a mixed berry flavor profile.
• Lemon Lavender Dream: Infuse the cream cheese mixture with dried lavender buds and add extra lemon zest. Garnish with candied lemon peel and a sprinkle of dried lavender flowers for an elegant touch.
• No-Bake Cool Option: Skip the baking process entirely by chilling the cheesecake in the refrigerator. Use gelatin to help set the cream cheese mixture and top with a fresh raspberry compote instead of baking the berries into the cake.
• Nutty Crunch Sensation: Mix crushed almonds or pistachios into the biscuit base for added texture. Drizzle melted white chocolate over the top and scatter toasted nuts as a final garnish to bring extra crunch and depth to the dessert.

A Sweet Wrap-Up to Jamie’s Cheesecake

Jamie Oliver’s Raspberry Cheesecake emerges as culinary poetry, blending traditional techniques with modern elegance.

Raspberry swirls dance across creamy landscapes, transforming simple ingredients into extraordinary sensations.

British cooking genius shines through each carefully crafted layer of this dessert masterpiece.

Complex textures interplay between crisp biscuit base and silky cream cheese filling, creating magical mouthfuls.

Raspberries provide vibrant bursts of natural sweetness, complementing rich underlying notes.

Jamie Oliver Cheesecake Raspberry Recipe

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4.6 from 36 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Jamie Oliver’s Raspberry Cheesecake delivers a luxurious Italian-inspired dessert with silky cream cheese and tangy fresh raspberries. Rich graham cracker crust and creamy filling create an irresistible sweet experience that transports taste buds to culinary bliss.

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Ingredients

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Main Ingredients:

• 680 g (24 oz) cream cheese
• 4 large eggs
• 300 g (10.5 oz) raspberries

Base Ingredients:

• 250 g (8.8 oz) Lotus Biscoff or ginger nut biscuits
• 100 g (3.5 oz) unsalted butter

Finishing Ingredients:

• 100 g (3.5 oz) icing sugar
• 1 teaspoon vanilla bean paste
• 1 lemon
• Extra icing sugar for dusting

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Instructions

1. Preheat the oven to 320°F (160°C). Pulse the biscuits in a food processor until they become fine crumbs while simultaneously melting butter in a 11-inch (28 cm) ovenproof skillet over low heat.
2. Remove the skillet from heat, mix the melted butter with biscuit crumbs thoroughly, and press the mixture into an even layer, creating a slight edge around the sides. Bake the base for 5 minutes, then remove from the oven.
3. In the food processor, combine eggs, vanilla extract, and most of the powdered sugar. Blend for approximately two minutes until the mixture becomes pale and slightly fluffy.
4. Add cream cheese and lemon juice to the egg mixture, blending until completely smooth. Carefully spread the creamy mixture evenly over the prepared biscuit base.
5. Mash half of the raspberries with the remaining powdered sugar, creating a vibrant raspberry sauce. Gently swirl this sauce across the top of the cheesecake.
6. Scatter the remaining whole raspberries across the surface of the cheesecake. Return to the oven and bake for an additional 25 minutes.
7. Increase the oven to full grill setting, watching carefully as the top turns golden brown and develops a slightly caramelized appearance.
8. Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of two hours before serving. The chilling process will help set the texture and enhance the flavors.

Notes

• Crumble graham crackers into fine, sandy pieces that create a sturdy foundation for the cheesecake’s bottom layer.
• Whip cream cheese until smooth and velvety, ensuring no lumps disrupt the silky consistency.
• Gently incorporate eggs one at a time, creating a luxurious and airy base that promises rich decadence.
• Carefully fold sugar and vanilla, blending until the mixture transforms into a pale, creamy dream.
• Drizzle raspberry puree across the surface, using a knife to create elegant swirling patterns.
• Bake at a low temperature to prevent cracking and maintain a delicate, custard-like texture.
• Refrigerate thoroughly, allowing flavors to meld and set for a perfectly dense, cool dessert experience.
• Remove from springform pan just before serving to preserve the cheesecake’s pristine shape and presentation.
• Garnish with fresh raspberries or mint leaves for a pop of color and added freshness.
• Store covered in the refrigerator for up to five days, though it rarely lasts that long with eager dessert lovers around.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 352 kcal
• Sugar: 22 g
• Sodium: 340 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 115 mg