I still remember the first time I tasted a cheesecake that made me stop mid-bite. It wasn’t in a fancy restaurant or a high-end bakery. It was at a friend’s kitchen table. Creamy, light, yet indulgent. That moment sparked a small obsession with trying every cheesecake recipe I could find. One that quickly became a favorite is Jamie Oliver’s Mascarpone Cheesecake.
- It’s rich but not heavy
- It feels like a special treat but is surprisingly easy to make
- The balance of creaminess and lightness is perfect for any occasion
Jamie Oliver’s Mascarpone Cheesecake Recipe
Jamie Oliver’s version stands out because it isn’t overly sweet. It’s creamy, soft, and melts in your mouth. The crust is buttery and slightly crunchy, offering a perfect contrast to the smooth filling.
- A dessert that impresses without stress
- Ideal for both casual gatherings and formal dinners
- Adaptable with toppings, from fruits to chocolate
Ingredients Needed
I always enjoy shopping for this recipe because each ingredient feels like it contributes to the magic of the cheesecake. Here’s what you’ll need:
- 250g digestive biscuits – for a buttery, crisp base
- 100g butter, melted – binds the crust and adds richness
- 500g mascarpone cheese – the star of the show
- 300ml double cream – makes the cheesecake silky
- 150g caster sugar – sweetness without overpowering
- 1 tsp vanilla extract – subtle flavor enhancer
- Optional toppings – fresh berries, caramel drizzle, or chocolate shavings
How To Make Jamie Oliver’s Mascarpone Cheesecake
The first time I made this cheesecake, I was nervous about the texture. But the steps are forgiving and surprisingly simple:
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Step 1: Prep The Base
- Crush digestive biscuits into fine crumbs
- Mix with melted butter until fully combined
- Press into the base of a springform pan and chill in the fridge
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Step 2: Make The Filling
- Whip the mascarpone, cream, sugar, and vanilla until smooth
- Pour over the chilled base
- Smooth the top with a spatula for a clean finish
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Step 3: Chill And Set
- Refrigerate for at least 4 hours
- Overnight is best for a firmer texture
- Add toppings just before serving
Ingredient Science Spotlight
I love diving into why ingredients behave the way they do in a cheesecake. It turns a simple recipe into a mini chemistry lesson:
- Mascarpone – high fat content gives a creamy, silky texture
- Double cream – whips to add lightness while keeping the richness
- Digestive biscuits & butter – crumbs absorb butter, creating a solid but crumbly base
- Sugar – not just for sweetness; it helps stabilize the cream and balance flavors
Expert Tips
From my experiments, here’s what makes a big difference:
- Chill the base before adding the filling to prevent sogginess
- Whip cream gently to keep it airy and not grainy
- Use a spatula to smooth the top for a polished finish
- Don’t rush chilling; patience ensures perfect slices
Recipe Variations
I like changing this cheesecake depending on my mood or the season:
- Berry version – swirl in raspberry or strawberry puree before chilling
- Chocolate twist – add melted dark chocolate to the filling
- Citrus hint – mix in lemon zest for a refreshing tang
- Nutty crunch – sprinkle crushed pistachios or hazelnuts on top
Final Words
Every time I serve this cheesecake, it brings a little magic to the table. Guests often ask if I bought it from a bakery. The joy is knowing it was made by hand in my kitchen. It’s indulgent, yet approachable. Creamy, yet light. Sweet, yet balanced.
FAQs
What Makes Jamie Oliver’s Mascarpone Cheesecake Unique?
It combines a creamy mascarpone filling with a simple yet delicious biscuit base, giving a rich and smooth texture with every bite.
Can I Substitute Mascarpone With Cream Cheese In This Recipe?
While mascarpone gives a smoother texture and milder flavor, you can use cream cheese as a substitute, though it might alter the taste slightly.
How Do I Make The Biscuit Base For The Cheesecake?
Crush your biscuits into fine crumbs, mix them with melted butter, then press them into the base of your pan to create a firm foundation.