Jamie Oliver 5 Ingredients Baked Cheesecake is made with icing sugar, cream cheese, vanilla bean paste, eggs, and plain flour. This tasty baked cheesecake recipe creates a rich and creamy dessert that takes about 10 minutes to prepare, 24 minutes to bake, plus chilling time, and can serve up to 12 people.
This Baked Cheesecake Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
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 This Baked Cheesecake:
- Preheat the oven and prepare the tin: Preheat your oven to 220°C (425°F). Line the base of a 23cm springform cake tin with greaseproof paper. Lightly grease the tin with olive oil and dust with icing sugar.
- Mix the cheesecake batter: Sieve 300g of icing sugar into a large bowl and beat it with the cream cheese and vanilla bean paste until smooth. Whisk in the eggs one at a time, and finally, sieve and whisk in the flour until everything is combined.
- Prepare the water bath: Pour the cheesecake mixture into the prepared tin. Wrap the base of the tin with tin foil to protect it from water leaks. Place the tin in a deep roasting tray and carefully fill the tray halfway with boiling water.
- Bake the cheesecake: Bake on the top shelf of the oven for about 20 minutes, until the cheesecake is golden on top and has a slight wobble in the middle.
- Cool and chill: Let the cheesecake cool in the water bath for 15 minutes. Then, remove it from the water and allow it to cool completely. Once cooled, cover and refrigerate for at least 4 hours before slicing.
Recipe Tips
- Use room temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing to ensure a smooth batter.
- Don’t overbake: The cheesecake should have a slight wobble in the center when you take it out of the oven. It will continue to set as it cools.
- Water bath protection: Wrapping the base of the springform tin in foil prevents water from seeping in during baking.
- Chill before serving: Allow the cheesecake to chill for at least 4 hours to let the flavors fully develop and the texture firm up.
- Serve with fresh fruit: This cheesecake pairs beautifully with fresh, seasonal fruit like berries or citrus.
How To Store Leftovers
Store leftover cheesecake in an airtight container in the fridge for up to 3 days. Cover the top tightly with plastic wrap or foil to keep it fresh.
You can freeze the cheesecake for up to 1 month. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving.
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
Jamie Oliver 5 Ingredients Baked Cheesecake
Description
Jamie Oliver 5 Ingredients Baked Cheesecake is made with icing sugar, cream cheese, vanilla bean paste, eggs, and plain flour. This tasty baked cheesecake recipe creates a rich and creamy dessert that takes about 10 minutes to prepare, 24 minutes to bake, plus chilling time, and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 220°C (425°F). Line the base of a 23cm springform cake tin with greaseproof paper. Lightly grease the tin with olive oil and dust with icing sugar.
- Mix the cheesecake batter: Sieve 300g of icing sugar into a large bowl and beat it with the cream cheese and vanilla bean paste until smooth. Whisk in the eggs one at a time, and finally, sieve and whisk in the flour until everything is combined.
- Prepare the water bath: Pour the cheesecake mixture into the prepared tin. Wrap the base of the tin with tin foil to protect it from water leaks. Place the tin in a deep roasting tray and carefully fill the tray halfway with boiling water.
- Bake the cheesecake: Bake on the top shelf of the oven for about 20 minutes, until the cheesecake is golden on top and has a slight wobble in the middle.
- Cool and chill: Let the cheesecake cool in the water bath for 15 minutes. Then, remove it from the water and allow it to cool completely. Once cooled, cover and refrigerate for at least 4 hours before slicing.
Notes
- Use room temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing to ensure a smooth batter.
- Don’t overbake: The cheesecake should have a slight wobble in the center when you take it out of the oven. It will continue to set as it cools.
- Water bath protection: Wrapping the base of the springform tin in foil prevents water from seeping in during baking.
- Chill before serving: Allow the cheesecake to chill for at least 4 hours to let the flavors fully develop and the texture firm up.
- Serve with fresh fruit: This cheesecake pairs beautifully with fresh, seasonal fruit like berries or citrus.