Jamie Oliver Chocolate Cheesecake

Oh man. This Jamie Oliver Chocolate Cheesecake? It’s a real show-off kind of dessert. Silky dark chocolate, that whisper of vanilla in the filling, and a crust that crunches just so when your fork breaks through. The kind of thing you make on a rainy Saturday because—why not?—and end up sitting on the couch at midnight eating another slice with your fingers. (Inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 2 cups (350 g) digestive biscuits, crushed to oblivion
• 1/2 cup (100 g) unsalted butter, melted like a memory

For the creamy middle bit:

• 1 1/4 cups (300 g) cream cheese—full-fat, always
• 2 tablespoons caster sugar
• 1 tablespoon vanilla extract (real stuff, not the fake perfume kind)
• 1 1/4 cups (300 ml) double cream, thick and dreamy

For the swirls and swoons:

• 7 oz (200 g) dark chocolate, 70% cocoa, bitter and beautiful
• 3.5 oz (100 g) sweetened white chocolate, for contrast and flair

How To Make Jamie Oliver Chocolate Cheesecake

1. Start with the base: Crank the oven to 180ºC. Bash those biscuits until they’re nothing but dust—food processor, ziplock bag and a rolling pin, whatever works. Stir in the butter. It should look like damp beach sand, kind of clumpy, kind of irresistible. Press into a 25cm tart tin. Use your knuckles, the back of a spoon, something flat. Bake for about 8 minutes. Let it cool while you do the rest.
2. Now the creamy bit: Grab a big bowl. Throw in the cream cheese, sugar, vanilla. Beat it into submission. Add most of the cream, not all. Keep some back for the chocolate. Mix until it’s smooth, no lumps, silky enough to make you want to dip a spoon in.
3. Time for the chocolate: Break the dark and white chocolate into separate bowls. Set each over simmering water—but don’t let the bowl touch. Add the remaining cream to each. Stir. Slowly. It should melt like magic, no rush, no scorching.
4. Bring it all together: Fold the dark chocolate into the cream cheese mixture. Do it slowly, lovingly, like you’re not in a hurry. Pour into your crust. Smooth it out. Now drizzle the white chocolate over. Use a skewer or chopstick to make swirls. It won’t be perfect. That’s the point.
5. Fridge it: Let it chill for a good two hours. Better yet, overnight. If you can wait. That’s the hardest part, honestly.

Why I Love This Recipe

Made it for a dinner once. They asked for seconds. Then thirds. Someone scraped the plate clean with a spoon. It’s the kind of dessert that says, “Yeah, I put effort into this,” even if you didn’t. The swirls? Always get compliments. And it’s chocolate, so it never goes out of fashion.

Recipe Tips

• Let the cream cheese get warm-ish. Cold cream cheese fights you.
• Crush those biscuits like you mean it. Sand, not gravel.
• Be patient melting the chocolate. Rush it, and you’ll regret it.
• Chill time isn’t optional. It needs to set. Period.
• Swap the biscuits if you want—ginger nuts, Hobnobs, Yes.

How To Store This Jamie Oliver Chocolate Cheesecake

• Room Temp: An hour tops. Then back in the fridge.
• Fridge: Wrap it up or use a container. Stays good about 5 days. Though it rarely lasts that long.
• Freezer: Wrap it tight. Then wrap it again. It’ll freeze for up to 3 months. Thaw overnight.
• Reheating: Nope. You don’t reheat cheesecake. Just… don’t.

Let’s Answer a Few Questions!

Can I use light cream cheese?
You can. But it won’t hit the same. The richness takes a dip.

Can I skip caster sugar?
Regular sugar or even powdered works. Just watch the sweetness level.

How do I know when it’s set?
Touch it. It should feel firm. Not jiggly. Overnight helps.

Do I really have to bake the crust?
Nope. But it’ll be softer, more crumbly. Still tasty.

Nutrition Facts (per serving)

• Calories: 540
• Carbs: 48g
• Protein: 9g
• Fat: 38g
• Sugar: 37g
• Fibre: 3g
• Sodium: 299mg

Try More Recipe:

• Jamie Oliver Rocky Road
• Jamie Oliver Vegan Chocolate Brownies
• Jamie Oliver Chocolate Party Cake