Jamie Oliver’s Baked Vanilla Cheesecake is made with butter, biscuits, sugar, cornflour, cream cheese, eggs, double cream, vanilla extract, lemon, and orange, topped with a cherry compote, and takes 3 hours and 10 minutes to be ready!
Try More Jamie Oliver Recipes:
- Jamie Oliver Baked Cheesecake With Fig Compote
- Jamie Oliver Orange Polenta Cake
- Jamie Oliver Chocolate And Orange Cake
🤎 Why You’ll Love This Baked Vanilla Cheesecake Recipe:
- Creamy Texture: This cheesecake boasts a luxurious, creamy texture thanks to the combination of half-fat cream cheese and double cream.
- Rich Vanilla Flavor: The use of real vanilla seeds or extract infuses the dessert with a delightful vanilla aroma and taste.
- Perfect Balance: The buttery biscuit base provides a satisfying crunch that complements the smooth cheesecake filling perfectly.
- Versatile Delight: Whether for a cozy family dinner or an elegant gathering, this cheesecake is versatile and always a crowd-pleaser.
❓ What Is Jamie Oliver’s Baked Vanilla Cheesecake Recipe?
Jamie Oliver’s Baked Vanilla Cheesecake combines a buttery biscuit base, filled with a vanilla-infused cream cheese mixture, baked to perfection, and topped with a cherry compote.
🧈 Jamie Oliver Baked Vanilla Cheesecake Ingredients
- 150 g unsalted butter, plus extra for greasing
- 250 g digestive biscuits
- 115 g caster sugar
- 3 tablespoons cornflour
- 900 g half-fat cream cheese, (at room temperature)
- 2 large free-range eggs
- 115 ml double cream
- 1 vanilla pod, or ½ teaspoon vanilla extract
- 1 lemon
- 1 orange
Cherry Compote:
- 400 g cherries
- 3 heaped tablespoons caster sugar
- 1 swig port or whisky, optional
- icing sugar, for dusting
🥮 How To Make Jamie Oliver Baked Vanilla Cheesecake
- Bring the oven temperature up to 180 degrees Celsius (350 degrees F) or gas 4. Grease and line a 24cm springform cake tin.
- Melt butter and crush biscuits. Mix and press into the base of the tin. Bake for 10 minutes and let cool.
- Increase oven temperature to 200ºC/400ºF/gas 6.
- Combine sugar and cornflour. Add cream cheese and beat until creamy.
- Beat in eggs, then gradually add cream until smooth.
- Add vanilla seeds or extract lemon and orange zest. Mix well.
- Pour mixture onto the biscuit base and shake gently to level.
- Bake for 40-45 minutes until golden and set around edges (cover with foil if browning too much).
- Cool at room temperature for 2-3 hours, then refrigerate for a firmer texture.
- For the compote, simmer cherries, sugar, and water (plus port/whisky if using) for 10 minutes until reduced. Cool and serve over cheesecake, dusted with icing sugar.
💭 Recipe Tips
- Room Temperature Ingredients: Allow the cream cheese and eggs to come to room temperature before starting. This ensures a smoother and more even texture in your cheesecake batter.
- Baking Technique: When baking the cheesecake, keep an eye on it towards the end of the baking time. If it starts to brown too much on top, cover it loosely with foil to prevent over-browning while it finishes baking.
- Vanilla Infusion: For the best flavor, scrape the seeds from a vanilla pod rather than using vanilla extract. This enhances the cheesecake with a more intense vanilla aroma and taste.
- Cooling and Setting: After baking, allow the cheesecake to cool completely at room temperature before refrigerating. This helps it to set properly and achieve the ideal creamy consistency when sliced.
🍹 What To Serve With Baked Vanilla Cheesecake?
Serve Baked Vanilla Cheesecake with Mulled Cider,Eggnog,Bramble Cocktail, Fig Chutney,Apple Chutney,Hot Buttered Rum,Orange Marmalade, Fruit Salad.
🎚 How To Store Leftovers Baked Vanilla Cheesecake?
- In The Fridge: Store leftover vanilla cheesecake covered in the refrigerator for up to 3 days.
- In The Freezer: Wrap leftover vanilla cheesecake tightly in plastic wrap and freeze for up to 1 month.
🥵 How To Reheat Leftovers Baked Vanilla Cheesecake?
- In The Oven: Place leftover vanilla cheesecake slices on a baking sheet, cover with foil, and warm in a preheated oven at 250°F (120°C) for 10 minutes.
- In The Microwave: Heat leftover vanilla cheesecake slices on a microwave-safe plate in short 15-second intervals on medium power until warmed through.
FAQs
Is baked vanilla cheesecake the same as New York cheesecake?
Baked vanilla cheesecake and New York cheesecake differ in richness; New York cheesecake’s dense texture is due to heavy cream cheese use.
Why is my baked vanilla cheesecake so runny?
Your baked vanilla cheesecake may be runny if overbaked, causing proteins in the cream cheese mixture to contract excessively and expel water.
Why does my baked vanilla cheesecake fall when I take it out of the oven?
Your baked vanilla cheesecake may fall if the batter is overmixed, incorporating too much air and causing collapse upon cooling.
How to tell when baked vanilla cheesecake is done?
To determine if baked vanilla cheesecake is done, look for a nearly set center with only a slight jiggle when gently shaken.
Try More Jamie Oliver Recipes:
- Jamie Oliver Tiramisu Recipe
- Jamie Oliver Dairy-Free Apple Muffins Recipe
- Jamie Oliver Sticky Toffee Pudding
Jamie Oliver Baked Vanilla Cheesecake Nutrition Facts
Amount Per Serving
- Calories 401
- Total Fat 28g
- Saturated Fat 12g
- Cholesterol 69mg
- Sodium 548mg
- Potassium 112.5mg
- Total Carbohydrates 32g
- Dietary Fiber 0.5g
- Sugars 27g
- Protein 6.9g
Jamie Oliver Baked Vanilla Cheesecake
Description
Jamie Oliver’s Baked Vanilla Cheesecake is made with butter, biscuits, sugar, cornflour, cream cheese, eggs, double cream, vanilla extract, lemon, and orange, topped with a cherry compote, and takes 3 hours and 10 minutes to be ready!
Ingredients
Cherry Compote:
Instructions
- Bring the oven temperature up to 180 degrees Celsius (350 degrees F) or gas 4. Grease and line a 24cm springform cake tin.
- Melt butter and crush biscuits. Mix and press into the base of the tin. Bake for 10 minutes and let cool.
- Increase oven temperature to 200ºC/400ºF/gas 6.
- Combine sugar and cornflour. Add cream cheese and beat until creamy.
- Beat in eggs, then gradually add cream until smooth.
- Add vanilla seeds or extract lemon and orange zest. Mix well.
- Pour mixture onto the biscuit base and shake gently to level.
- Bake for 40-45 minutes until golden and set around edges (cover with foil if browning too much).
- Cool at room temperature for 2-3 hours, then refrigerate for a firmer texture.
- For the compote, simmer cherries, sugar, and water (plus port/whisky if using) for 10 minutes until reduced. Cool and serve over cheesecake, dusted with icing sugar.
Notes
- Room Temperature Ingredients: Allow the cream cheese and eggs to come to room temperature before starting. This ensures a smoother and more even texture in your cheesecake batter.
Baking Technique: When baking the cheesecake, keep an eye on it towards the end of the baking time. If it starts to brown too much on top, cover it loosely with foil to prevent over-browning while it finishes baking.
Vanilla Infusion: For the best flavor, scrape the seeds from a vanilla pod rather than using vanilla extract. This enhances the cheesecake with a more intense vanilla aroma and taste.
Cooling and Setting: After baking, allow the cheesecake to cool completely at room temperature before refrigerating. This helps it to set properly and achieve the ideal creamy consistency when sliced.
Jamie Oliver Baked Vanilla Cheesecake