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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Scatter the remaining whole raspberries across the surface of the cheesecake. Return to the oven and bake for an additional 25 minutes.
- Increase the oven to full grill setting, watching carefully as the top turns golden brown and develops a slightly caramelized appearance.
- 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