Jamie Oliver Baked Vanilla Cheesecake

If you’re looking for a dessert that’s creamy, indulgent, and guaranteed to impress, the Jamie Oliver Baked Vanilla Cheesecake hits the sweet spot. With a luscious, velvety filling and a buttery, crunchy base, this cheesecake is the kind of bake that feels both nostalgic and elevated. I made it for a weekend gathering, and let’s just say—there wasn’t a crumb left. The cherry compote on top is the tangy cherry (pun intended) on an already decadent dessert. (inspired by Jamie Oliver)

Ingredients Needed

For the Cheesecake:

• 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
• Zest of 1 lemon
• Zest of 1 orange

For the 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

Prep the Tin and Base:

Start by preheating your oven to 180°C (350°F), gas mark 4. Grease a 24cm springform cake tin and line the base. Melt the butter gently, crush the biscuits (I used a rolling pin and a zip-lock bag—therapeutic!), then mix them together. Press the mixture into the base of the tin. Bake for 10 minutes, then set it aside to cool.

Make the Filling:

Turn up the oven to 200°C (400°F), gas mark 6. In a large bowl, mix the caster sugar and cornflour. Add the room-temperature cream cheese and beat until creamy. Beat in the eggs one at a time, then slowly add the double cream until smooth. Scrape in the seeds from your vanilla pod (or use extract), then stir in the citrus zests. This mixture smells incredible already.

Bake the Cheesecake:

Pour the creamy filling over the cooled biscuit base. Give the tin a gentle shake to level the top. Bake for 40–45 minutes. Keep an eye on the color—if it’s browning too quickly, tent with foil. It should be golden on the edges and slightly wobbly in the middle. Let it cool at room temperature for 2–3 hours, then refrigerate for that perfect set.

Make the Cherry Compote:

While the cheesecake sets, pop the cherries, sugar, and a splash of water (plus port or whisky if using) into a saucepan. Let it simmer for about 10 minutes until slightly thickened and glossy. Cool before spooning over your cheesecake, then dust with icing sugar.

Why I Love This Recipe

I made this for a Saturday dinner party, and it was the star of the show. The vanilla is pure and intense, the texture creamy but not too heavy, and the biscuit base just buttery enough. The cherry compote adds that bright zing, balancing out all the richness. It’s a beautiful dessert that feels both rustic and fancy.

Recipe Tips

• Use room-temperature ingredients for the smoothest batter.
• Don’t overbake—the center should have a slight wobble.
• Vanilla pod > extract if you want a richer flavor.
• Cool slowly at room temp to prevent cracks.
• No cherries? Try blueberries, raspberries, or even stewed rhubarb for the topping.

How To Store This Jamie Oliver Baked Vanilla Cheesecake

At Room Temperature:

Only leave it out for a couple of hours while serving. Beyond that, it needs chilling.

In the Fridge:

Cover and refrigerate for up to 3 days. It actually tastes better the next day!

In the Freezer:

Wrap slices individually in cling film and freeze for up to 1 month. Thaw overnight in the fridge.

Reheating:

Not typical, but if you like it warm, reheat slices in the oven at 120°C (250°F) for 10 minutes or microwave in 15-second bursts.

Nutrition Facts (per serving)

• Calories: 401
• Carbs: 32g
• Protein: 6.9g
• Fat: 28g
• Sugar: 27g
• Fibre: 0.5g
• Sodium: 548mg

Let’s Answer a Few Questions!

Is baked vanilla cheesecake the same as New York cheesecake?
Not quite! New York cheesecake is denser and richer thanks to more full-fat cream cheese and sour cream.

Why is my cheesecake runny?
Overbaking or underbaking can both mess with the texture. Follow the jiggle test—it should wobble slightly in the center.

Why did my cheesecake sink?
Too much air in the batter from overmixing can cause it to rise too much and then collapse. Mix gently.

How do I know when it’s done?
When the edges are set and only the center jiggles slightly. It will continue setting as it cools.

Try More Recipes:

• Jamie Oliver Tiramisu Recipe
• Jamie Oliver Dairy-Free Apple Muffins Recipe
• Jamie Oliver Sticky Toffee Pudding