Description
Jamie Oliver’s legendary strawberry cheesecake delivers pure summer bliss with creamy layers and fresh berry magic. Crumbly biscuit base meets silky cream cheese filling, topped with glossy strawberry compote that promises delightful indulgence for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) cream cheese, room temperature
- 5 large eggs, room temperature
- 1 pound (454 grams) strawberries, rinsed, hulled and thinly sliced, plus ½ pound (227 grams) more to garnish
Crust Ingredients:
- 2 cups graham cracker crumbs, from 15-16 whole crackers
- 8 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Additional Ingredients:
- 1 cup granulated sugar
- ¼ cup sour cream
- ½ tablespoon vanilla extract
- ⅓ cup granulated sugar, or more to taste
- 1 tablespoon lemon juice, from ½ lemon
Instructions
- Prepare the oven by positioning a rack in the center and heating to 350˚F (175˚C). Carefully line a 9-inch (23-centimeter) springform pan with parchment paper to ensure easy removal.
- In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and thoroughly mix until the crumbs are evenly moistened. Press the mixture firmly along the bottom and approximately three-quarters up the sides of the prepared pan. Bake the crust for 8 minutes in the center of the oven, then allow to cool completely at room temperature.
- Increase the oven temperature to 450˚F (230˚C). Layout two extra-wide sheets of heavy-duty aluminum foil on the counter. Position the springform pan centrally and carefully wrap the foil around the edges, ensuring no tears form. Gently fan the foil at the top to prevent interference with the cheesecake’s rising.
- Using a stand mixer with a paddle attachment, beat cream cheese and granulated sugar on medium-high speed for 5 minutes until achieving a smooth, creamy consistency. Occasionally scrape down the bowl’s sides. Reduce to medium speed and add eggs one at a time, fully incorporating each and scraping the bowl as needed.
- Lower the mixer speed to low and blend in sour cream and vanilla extract until just combined. Carefully pour the smooth batter over the cooled crust, ensuring an even distribution.
- Boil an ample amount of water. Place the foil-wrapped cheesecake pan inside a deep roasting pan. Carefully pour hot water around the springform pan’s exterior, filling to approximately halfway up the pan’s sides.
- Bake the cheesecake on the center rack at 450˚F (230˚C) for 15 minutes, then reduce the temperature to 225˚F (107˚C). Continue baking for 65-75 minutes until the center displays a slight wobble when gently nudged.
- After 45 minutes, transfer the cheesecake from the water bath to a wire rack. Allow to cool completely. Cover and refrigerate overnight to achieve optimal setting and flavor development.
- In a medium saucepan, combine chopped strawberries, fresh lemon juice, and granulated sugar. Heat over medium temperature, bringing to a boil. Reduce heat and simmer, stirring intermittently, for 20-23 minutes until the sauce thickens. Cool to room temperature, then refrigerate until ready to serve.
- Prior to serving, garnish the cheesecake with halved or quartered fresh strawberries. Drizzle each slice with the prepared strawberry sauce for an elegant finishing touch.
Notes
- Room-temperature ingredients blend seamlessly, creating a velvety smooth cheesecake texture.
- Gentle mixing prevents tough, dense cake by maintaining the batter’s delicate structure.
- Personalize the strawberry topping’s sweetness by tasting and adjusting sugar levels.
- Compact the graham cracker crust firmly to build a solid, crisp foundation.
- Bright, fresh strawberries add a stunning final touch that elevates the dessert’s visual appeal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 508 kcal
- Sugar: 37 g
- Sodium: 301 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 112 mg