This delicious baked cheesecake from Jamie Oliver is a creamy and indulgent treat, perfect for any occasion. Paired with a rich fig compote, it balances sweet and tangy flavors beautifully. Made with simple ingredients like cream cheese and figs, it’s surprisingly easy to prepare. The elegant compote adds a gourmet touch, making it a standout dessert.
More Jamie Oliver Recipe:
- Jamie Oliver Baileys Cheesecake
- Jamie Oliver Chocolate Cheesecake
- Jamie Oliver No Bake Lemon Cheesecake
🤎 Why You’ll Love This Baked Cheesecake With Fig Compote Recipe:
- Creamy Texture: Indulge in a velvety smooth cheesecake that melts in your mouth.
- Rich Flavor: Enjoy the luxurious blend of cream cheese and vanilla bean paste.
- Sweet Fig Compote: Enhances each bite with a burst of sweet figs and Marsala wine.
❓What Is Jamie Oliver Baked Cheesecake With Fig Compote Recipe?
Jamie Oliver’s Baked Cheesecake With Fig Compote combines creamy cheesecake with a sweet and tangy fig compote, creating a decadent dessert.
🥚 Jamie Oliver Baked Cheesecake With Fig Compote Ingredients
- olive oil
- 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
- 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
- 1 tablespoon cornflour
🍰 How To Make Jamie Oliver Baked Cheesecake With Fig Compote
- Preheat your oven to 220°C/420°F/Gas 7.
- Prepare a 23cm springform cake tin with greaseproof paper, olive oil, and a dusting of icing sugar.
- In a large bowl, sieve 300g of icing sugar and beat with cream cheese and vanilla until smooth.
- Whisk in the eggs one at a time, then sieve and whisk in the flour.
- Pour the mixture into the lined tin and wrap the base with foil.
- Place the tin in a roasting tray, fill halfway with boiling water, and bake on the top oven shelf for 20 minutes, until golden with a slight wobble.
- Cool in the water for 15 minutes, then set aside to cool completely. Chill for at least 4 hours.
- For the compote, heat sugar, bay leaf, and Marsala wine in a pan. Add vanilla seeds, figs, clementine zest and juice, and simmer for 15 minutes. Mix cornflour with water, add to the pan, and bubble for 2 minutes until jammy. Serve warm or cool and chill for 4 hours before serving.
💭 Recipe Tips
- Proper Greasing: Use olive oil and dust with icing sugar to prevent sticking and enhance flavor.
- Gentle Mixing: Mix the cream cheese and icing sugar until smooth to avoid lumps in the batter.
- Gradual Egg Addition: Add eggs one at a time to incorporate evenly without overmixing.
🍨 What To Serve With Baked Cheesecake With Fig Compote?
Pair baked cheesecake with fig compote with Fig Jam,Cranberry Sauce,Mint Aero Ice Cream,Eggnog, Chocolate Mousse, Lemon Posset,Yoghurt Panna Cotta, Hot Chocolate, and Mulled Cider.
🎚 How To Store Leftovers Baked Cheesecake With Fig Compote?
- In the fridge: Store leftovers baked cheesecake with fig compote covered in the fridge for 4 days.
- In the freezer: Wrap leftovers baked cheesecake with fig compote slices individually in plastic wrap and store in an airtight container for 1 month.
FAQ’S:
Can I Use Dried Figs Instead Of Fresh Ones For The Compote?
Yes, you can use dried figs for the compote. Soak them in warm water or juice beforehand to rehydrate them slightly before cooking.
How Can I Prevent The Cheesecake From Cracking?
To prevent cracking, ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter and bake the cheesecake in a water bath (bain-marie) to create gentle, even heat.
Can I Use Vanilla Extract Instead Of Vanilla Bean Paste?
Yes, you can substitute vanilla extract for vanilla bean paste. Use 1 to 2 teaspoons of vanilla extract in place of each teaspoon of vanilla bean paste called for in the recipe.
How Do I Prevent The Cheesecake From Sticking To The Springform Tin?
To prevent sticking, thoroughly grease the springform tin with olive oil and dust it with icing sugar. Ensure the base is lined with greaseproof paper to facilitate easy removal after baking.
More Jamie Oliver Recipe:
- Jamie Oliver Gluten Free Apple Crumble
- Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
- Jamie Oliver Apple And Rhubarb Crumble
Jamie Oliver Baked Cheesecake With Fig Compote Nutrition Facts
- Calories: 485
- Fat: 28.5g
- Saturates: 18.5g
- Sugars: 43.3g
- Salt: 0.6g
- Protein: 8.6g
- Carbs: 49.5g
- Fibre: 2.5g
Jamie Oliver Baked Cheesecake With Fig Compote
Description
Jamie Oliver’s Baked Cheesecake With Fig Compote features ingredients like olive oil, icing sugar, cream cheese, vanilla bean paste, eggs, plain flour, light brown sugar, Marsala wine, vanilla bean, figs, and clementines. It takes 275 minutes to make and serves 12.
Ingredients
COMPOTE (MAKES 500G)
Instructions
- Preheat your oven to 220°C/420°F/Gas 7.
- Prepare a 23cm springform cake tin with greaseproof paper, olive oil, and a dusting of icing sugar.
- In a large bowl, sieve 300g of icing sugar and beat with cream cheese and vanilla until smooth.
- Whisk in the eggs one at a time, then sieve and whisk in the flour.
- Pour the mixture into the lined tin and wrap the base with foil.
- Place the tin in a roasting tray, fill halfway with boiling water, and bake on the top oven shelf for 20 minutes, until golden with a slight wobble.
- Cool in the water for 15 minutes, then set aside to cool completely. Chill for at least 4 hours.
- For the compote, heat sugar, bay leaf, and Marsala wine in a pan. Add vanilla seeds, figs, clementine zest and juice, and simmer for 15 minutes. Mix cornflour with water, add to the pan, and bubble for 2 minutes until jammy. Serve warm or cool and chill for 4 hours before serving.
Notes
- Proper Greasing: Use olive oil and dust with icing sugar to prevent sticking and enhance flavor.
Gentle Mixing: Mix the cream cheese and icing sugar until smooth to avoid lumps in the batter.
Gradual Egg Addition: Add eggs one at a time to incorporate evenly without overmixing.