Jamie Oliver 5 Ingredients Baked Cheesecake

When you want a showstopping dessert with minimal fuss, Jamie Oliver 5 Ingredients Baked Cheesecake is the one to make. It’s rich, creamy, and indulgently simple—with a golden top and that dreamy, custardy center. I whipped this up midweek and couldn’t believe how easy it was to create something that tasted straight from a bakery.

Ingredients Needed

• 300g icing sugar, plus extra for dusting
• 4 x 280g tubs of cream cheese
• 5 teaspoons vanilla bean paste
• 5 large eggs
• 70g plain flour

How To Make Jamie Oliver 5 Ingredients Baked Cheesecake

1. Preheat the Oven & Prepare the Tin:
   Preheat your oven to 220°C (425°F). Line the base of a 23cm springform tin with greaseproof paper. Lightly grease the inside with olive oil, then dust with icing sugar to prevent sticking.
2. Mix the Cheesecake Batter:
   In a large mixing bowl, sieve the icing sugar and beat it together with the cream cheese and vanilla bean paste until smooth. Crack in the eggs one at a time, whisking as you go. Lastly, sieve in the flour and whisk until everything is combined into a silky batter.
3. Prepare a Water Bath:
   Pour the batter into your prepared tin. Wrap the base and sides of the tin tightly with tin foil to prevent water leaks. Place the tin into a deep roasting tray and carefully fill the tray halfway with boiling water. This creates a steam bath that helps prevent cracking.
4. Bake the Cheesecake:
   Place the whole tray on the top shelf of the oven and bake for 20–24 minutes. The cheesecake should look golden on top and have a gentle wobble in the center—it’ll finish setting as it cools.
5. Cool and Chill:
   Turn off the oven, crack the door, and let the cheesecake sit in the water bath for 15 minutes. Remove from the water, cool to room temperature, then chill in the fridge for at least 4 hours. It slices beautifully once fully set.

Why I Love This Recipe

This cheesecake hits that perfect balance between effort and reward. I made it for a dinner party and got rave reviews, but it honestly only took 10 minutes to throw together. The vanilla flavor is strong, the texture is velvety, and the ingredients are so simple, it almost feels like cheating.

Recipe Tips

• Use room temp ingredients for a smoother batter—cold cream cheese can make it lumpy.
• Don’t overbake. It should still wobble a little when you take it out.
• Wrap the tin well with foil to prevent water from sneaking into your cheesecake.
• Chill thoroughly—at least 4 hours or overnight for clean slices.
• Serve with fresh fruit like raspberries, figs, or citrus to cut the richness.

How To Store This Jamie Oliver 5 Ingredients Baked Cheesecake

• Reheating: Not needed! Serve cold or at room temperature for best results.
• In the Fridge: Store in an airtight container for up to 3 days. Wrap the top to prevent it from drying out.
• In the Freezer: Slice and wrap individual portions in cling film, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight.

FREQUENTLY ASKED QUESTIONS

• Can I use vanilla extract instead of paste?
  Yes, use 2 teaspoons of extract if you don’t have paste—it’ll still taste great.
• Can I skip the water bath?
  Technically yes, but the bath helps the cheesecake bake evenly and stay crack-free.
• Can I add a crust?
  This recipe is crustless, but you can press in a digestive biscuit base if you like.
• Can I make this in advance?
  Absolutely—it actually gets better after a night in the fridge.
• Can I flavor it differently?
  Sure! Add citrus zest or swirl in jam for a fruity twist.

Nutrition Facts

• Calories: 419 kcal
• Fat: 28.3g
• Saturated Fat: 18.5g
• Protein: 7.9g
• Carbohydrates: 24.6g
• Sugars: 29g
• Salt: 0.6g
• Fibre: 1.6g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Posh Lollipops
• 5 Ingredients Breakfast Bread
• 5 Ingredients Baked Apricots
• 5 Ingredients Celebration Cake