Jamie Oliver Recipes

Jamie Oliver Vanilla Cheesecake Recipe

I still remember the first time I tried making cheesecake. I was nervous, unsure if it would set or taste right. The smell of vanilla filling the kitchen, the crunch of the biscuit base beneath my fork-moments like that make baking feel magical.

Cheesecake is more than a dessert. It’s comfort, creativity, and a little bit of patience all rolled into one. And when it comes to approachable yet impressive recipes, Jamie Oliver’s Vanilla Cheesecake stands out. It’s the kind of dessert that makes friends and family pause mid-conversation just to take a bite.

Jamie Oliver’s Vanilla Cheesecake Recipe

I first discovered Jamie’s vanilla cheesecake at a cooking class years ago. The teacher let us taste a slice, and I remember thinking, “I could never make this myself”. Fast forward, and I now make it for birthdays, dinner parties, or sometimes just because the fridge looks a little too empty of dessert.

This cheesecake is smooth, creamy, and fragrant with real vanilla. The base is buttery but not overwhelming, and it holds the filling perfectly. Jamie keeps it simple but never dull.

Ingredients Needed

Every time I gather ingredients for this cheesecake, I feel like a chemist about to perform a delicious experiment. Here’s what you’ll need:

  • For The Base

    • 250g digestive biscuits (or graham crackers)
    • 100g unsalted butter, melted
    • 2 tablespoons brown sugar

  • For The Filling

    • 600g full-fat cream cheese
    • 200ml double cream
    • 150g caster sugar
    • 3 large eggs
    • 1 vanilla pod (or 1 teaspoon pure vanilla extract)

  • Optional Topping

    • Fresh berries
    • Fruit coulis
    • White chocolate shavings

How To Make Jamie Oliver’s Vanilla Cheesecake

I remember the first time I cracked an egg into the cream cheese mixture and thought, ’Please don”t let this curdle”. Turns out, it’s easier than it looks if you follow these steps:

  • Preheat the oven to 160°C (320°F) and line a 23cm springform pan with parchment paper.
  • Crush the digestive biscuits until fine. Mix them with melted butter and brown sugar. Press the mixture evenly into the base of your pan.
  • Beat the cream cheese and sugar together until smooth and creamy.
  • Add the eggs one by one, mixing gently each time. Scrape in the seeds of the vanilla pod or add vanilla extract.
  • Fold in the double cream for extra richness.
  • Pour the filling over the biscuit base and smooth the top with a spatula.
  • Bake for 45-50 minutes. The center should jiggle slightly, not be completely set.
  • Let it cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.

Ingredient Science Spotlight

I always get curious about why cheesecake behaves the way it does. Here’s a peek behind the scenes:

  • Cream cheese: Provides structure and richness. Its proteins trap water and fat to form a creamy texture.
  • Eggs: Act as a binding agent. They coagulate during baking, giving the cheesecake firmness while keeping it smooth.
  • Cream: Adds silkiness and a subtle lift. The fat prevents the mixture from curdling.
  • Biscuits and butter base: Butter binds the crumbs and adds flavor. During baking, it sets the base so it doesn’t crumble when you slice.
  • Vanilla: Not just flavor. Vanilla complements the tang of the cheese and rounds out sweetness.

Expert Tips

From trial, error, and a few cheesecake disasters, I’ve learned these tips:

  • Use room temperature ingredients to prevent lumps.
  • Don’t overmix the filling; it traps air and prevents cracking.
  • Wrap the pan in foil if baking in a water bath to avoid leaks.
  • Cool slowly to prevent shrinkage. Sudden temperature changes can cause cracks.
  • Chill overnight for the best texture. Patience pays off.

Recipe Variations

I love tweaking this recipe depending on mood or season:

  • Chocolate lovers: Melt 100g dark chocolate into the cream cheese mixture.
  • Citrus twist: Add the zest of one lemon or orange for a refreshing note.
  • Nutty delight: Press a layer of crushed nuts into the biscuit base.
  • Berry swirl: Blend berries into the filling or swirl on top before baking.

Final Words

Every time I serve Jamie Oliver’s Vanilla Cheesecake, I notice something. People linger over dessert. They ask for seconds. The satisfaction isn’t just in the taste. It’s in the experience of making something simple yet extraordinary.

FAQs

What Makes Jamie Oliver’s Vanilla Cheesecake Different From Others?

Jamie’s version uses a rich, creamy filling with a perfect balance of vanilla flavor. The base is buttery and crisp, giving it a great texture contrast.

Can I Make Jamie Oliver’s Vanilla Cheesecake Ahead Of Time?

Yes, you can. It actually sets better if made a day or two in advance. Just keep it in the fridge covered until you’re ready to serve.

How Can I Customize The Topping For Jamie Oliver’s Vanilla Cheesecake?

You can top it with fresh berries, a fruit compote, or even a drizzle of caramel or chocolate sauce for a twist.

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