Jamie Oliver Baked Cheesecake With Fig Compote

If you’re in the mood for something luxuriously creamy with a sweet and tangy twist, this Jamie Oliver Baked Cheesecake With Fig Compote is pure dessert bliss. The rich, velvety texture of the cheesecake pairs beautifully with the jammy fig compote, creating a show-stopping treat that feels both rustic and refined. I was genuinely surprised by how easy it was to pull off such a fancy-looking dessert. (inspired by Jamie Oliver)

Ingredients Needed

For the Cheesecake:

• Olive oil, for greasing
• 300 g icing sugar, plus extra for dusting
• 4 x 280 g tubs of full-fat cream cheese
• 5 teaspoons vanilla bean paste
• 5 large free-range eggs
• 70 g plain flour

For the Fig Compote (Makes 500g):

• 100 g light brown soft sugar
• 1 fresh bay leaf
• 100 ml Marsala wine
• 1 vanilla bean pod
• 12 fresh black figs
• 3 clementines (zest and juice)
• 1 tablespoon cornflour (mixed with a splash of water)

How To Make Jamie Oliver Baked Cheesecake With Fig Compote

Prep the Tin:

Start by preheating your oven to 220°C (420°F/Gas 7). Grease a 23cm springform cake tin with olive oil, line it with greaseproof paper, then dust lightly with icing sugar. This ensures a clean release and adds a subtle sweetness to the edges.

Make the Cheesecake Batter:

In a large mixing bowl, sieve in the icing sugar, then beat it together with the cream cheese and vanilla bean paste until silky smooth. Crack in the eggs one at a time, whisking well between each addition to keep everything airy. Finally, sift in the flour and fold it through until just combined—don’t overwork it.

Bake the Cheesecake:

Pour the batter into your prepared tin. Wrap the base of the tin in foil (to prevent water from seeping in) and place it in a deep roasting tray. Fill the tray halfway with boiling water—this water bath keeps the bake gentle and creamy. Bake for 20 minutes on the top shelf until the top turns golden and the middle has a slight wobble.

Once baked, let the cheesecake sit in the water for 15 minutes to cool gradually. Then remove it and leave it to cool completely before chilling in the fridge for at least 4 hours (or overnight, if you’re prepping ahead).

Make the Fig Compote:

In a saucepan, heat the brown sugar, bay leaf, and Marsala wine. Split the vanilla pod, scrape out the seeds, and add them along with the pod. Halve the figs and add them to the pan with the zest and juice of the clementines. Simmer gently for 15 minutes until the figs start to soften and break down.

Stir in the cornflour slurry and let the mixture bubble for a couple more minutes until thickened and glossy. You can serve the compote warm or let it chill for at least 4 hours for a more set texture.

Why I Love This Recipe

This cheesecake hit the sweet spot—literally and figuratively—at a recent dinner party. Everyone loved the contrast of the creamy base with the sticky, fragrant figs. It felt like a bit of a culinary triumph, but without the stress. Honestly, it’s one of those desserts that makes you feel like a pro baker.

Recipe Tips

• Room Temperature Ingredients: Let the cream cheese and eggs sit out a bit before baking to prevent lumps.
• Foil Wrap the Tin: Prevent water bath disasters by wrapping the base of your springform securely.
• Don’t Overbake: The cheesecake should still wobble slightly in the center when you take it out.
• Chill Time: Give it at least 4 hours in the fridge to set properly.
• Wine Swap: No Marsala? Use a splash of sherry or port in the compote.

How To Store This Jamie Oliver Baked Cheesecake With Fig Compote

At Room Temperature:

Leave the cheesecake out for no more than 2 hours when serving.

In the Fridge:

Cover tightly and keep in the fridge for up to 4 days. It actually gets better as it chills.

In the Freezer:

Slice and wrap individual portions with cling film, then place in an airtight container. Freeze for up to 1 month.

Nutrition Facts (per serving)

• Calories: 485
• Carbs: 49.5g
• Protein: 8.6g
• Fat: 28.5g
• Sugar: 43.3g
• Fibre: 2.5g
• Sodium: 0.6g

Let’s Answer a Few Questions!

Can I use dried figs instead of fresh ones for the compote?
Totally! Just soak them in warm water or juice to plump them up before cooking.

How do I prevent the cheesecake from cracking?
Make sure everything is at room temperature, and avoid overmixing. A water bath also helps regulate the baking temperature.

Is vanilla extract okay instead of vanilla bean paste?
Yes! Use 1 to 2 teaspoons of extract for each teaspoon of paste.

What’s the best way to remove the cheesecake from the tin?
Grease well, line with parchment, and run a warm knife around the edge before unclipping the springform.

Try More Recipes:

• Jamie Oliver Gluten Free Apple Crumble
• Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
• Jamie Oliver Apple And Rhubarb Crumble