Description
Jamie Oliver’s cherry cheesecake whispers sweet Italian elegance through creamy layers and tangy fruit. Rich cream cheese nestles against buttery graham cracker crust, crowned with luscious cherry compote that promises pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, room temperature
- 4 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 1 9-inch graham cracker crust
Flavor Enhancers:
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Creamy Additions:
- ⅓ cup (80 milliliters) heavy cream
- Homemade cherry pie filling
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a kettle of boiling water for the water bath technique.
- In a spacious mixing bowl, utilize an electric mixer or stand mixer with paddle attachment to cream together cream cheese and sugar for approximately 2 minutes until well combined.
- Pause to scrape down the bowl’s interior walls, then continue mixing for an additional 30 seconds to ensure uniform texture.
- Introduce eggs individually into the mixture, gently incorporating each one and meticulously scraping the bowl’s sides after every addition.
- After adding the final egg, mix for 30 seconds until the batter achieves a silky, homogeneous consistency.
- Incorporate heavy cream, almond extract, and vanilla extract, blending for another 30 seconds to distribute flavors evenly.
- Carefully transfer the prepared cheesecake filling onto the prepared crust, ensuring an even surface.
- Position the cheesecake pan inside a larger roasting pan, then delicately pour hot water halfway up the sides of the pan, creating a gentle water bath.
- Cover the pan with aluminum foil, taking care not to compress the edges, allowing proper air circulation.
- Bake for 55-65 minutes, observing that the edges appear set while the center remains slightly wobbly.
- Switch off the oven, leaving the door marginally open, and allow the cheesecake to rest inside for one hour.
- Gently transfer the cheesecake to a cooling rack, then refrigerate for a minimum of 8 hours to achieve optimal texture.
- Before serving, evenly distribute cherry pie filling across the top of the chilled cheesecake.
Notes
- Bringing cream cheese and eggs to room temperature ensures a silky-smooth texture without lumps.
- Wrapping the springform pan tightly prevents water seepage during the water bath, creating a perfectly even bake.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracking.
- Chilling overnight develops deeper flavors and helps the cake set to a perfect, creamy consistency.
- Use a sharp knife dipped in hot water to create clean slices when serving.
- Store leftovers covered in the refrigerator for up to five days to maintain maximum freshness.
- For best results, avoid opening the oven door during baking to keep a consistent temperature.
- Excess moisture can be prevented by using a paper towel to blot any condensation that forms on top during cooling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg