Jamie Oliver Chocolate Cheesecake is made with digestive biscuits, unsalted butter, cream cheese, caster sugar, vanilla extract, double cream, dark chocolate, and white chocolate. This easy Jamie Oliver Chocolate Cheesecake recipe creates a delicious dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver’s Hummingbird Cake
- Jamie Oliver Pineapple Upside-down Cake
- Jamie Oliver Black Forest Gateau Recipe
🤎 Why You’ll Love This Chocolate Cheesecake Recipe
- Tastes Amazing: The mix of dark chocolate and creamy filling makes it very yummy.
- Easy to Make: Simple steps and common ingredients make it great for beginners.
- Looks Great: The white chocolate swirls make it look fancy, perfect for parties.
- Change the Base: You can use Hobnobs or ginger nuts instead of digestive biscuits if you like.
- Use Leftover Chocolate: Use any leftover Easter egg chocolate and save money and reduce waste.
🍫 Jamie Oliver Chocolate Cheesecake Ingredients
- 2 cups (350 g) plain digestive biscuits
- 1/2 cup (100 g) unsalted butter
- 1 1/4 cups (300 g) cream cheese
- 2 tablespoons caster sugar
- 1 tablespoon vanilla extract
- 1 1/4 cups (300 ml) double cream (heavy cream)
- 7 oz (200 g) dark chocolate (70% cocoa)
- 3.5 oz (100 g) sweetened white chocolate
🥮 How To Make Jamie Oliver Chocolate Cheesecake
- Preheat your oven to 180ºC (350ºF).
- Crush the biscuits in a food processor until they become fine crumbs.
- Melt the butter in a saucepan over medium-low heat, then mix it with the crushed biscuits until it looks like wet sand.
- Press the biscuit mixture into a 25cm (10-inch) loose-bottomed tart tin. Use the back of a spoon to spread it evenly across the base and up the sides. Bake in the oven for 8 minutes, then let it cool while you make the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Gradually add 1 cup (250 ml) of the cream and beat until fully combined and silky.
- Break the dark and white chocolate into separate bowls. Place each bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Divide the remaining cream between the bowls and stir occasionally until the chocolate melts.
- Fold the melted dark chocolate into the cream cheese mixture until smooth, then pour it into the cooled tart case.
- Drizzle the melted white chocolate over the top and use a chopstick or skewer to swirl it into patterns.
- Chill in the fridge for at least 2 hours or until set. Cut into slices and serve.
💭 Recipe Tips:
- Room Temperature Ingredients: Let the cream cheese and cream warm up to room temperature. This makes them mix well without lumps.
- Fine Biscuit Crumbs: Crush the biscuits into very fine crumbs. This makes a smooth and firm crust.
- Melt Chocolate Carefully: Melt the chocolate slowly on low heat or use a double boiler. Stir all the time to keep it smooth.
- Chill Well: Chill the cheesecake in the fridge for at least 2 hours. It’s better to leave it overnight so it sets well.
- Gentle Swirls: When swirling the white chocolate, do it gently. This keeps the pattern nice and clear.
- Biscuit Alternatives: Use Hobnobs or ginger nuts instead of digestive biscuits for a different flavor.
- Chocolate Swap: You can use leftover Easter egg chocolate instead of dark chocolate. If you do, reduce the sugar as it will be sweet enough.
🍨 What To Serve With Chocolate Cheesecake?
Jamie Oliver Chocolate Cheesecake goes well with fresh berries, whipped cream, vanilla ice cream, and mint leaves. It also can be served with caramel sauce, raspberry sauce, chocolate shavings, and a sprinkle of powdered sugar for a delicious finish.
🎚 How To Store Leftovers Chocolate Cheesecake?
- Refrigerate: Keep the cheesecake in the refrigerator. Cover it with plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days.
- Freeze: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
FAQ’S:
Can I Use Low-fat Cream Cheese?
Yes, you can use low-fat cream cheese, but it might affect the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best results.
What Can I Use Instead Of Caster Sugar?
You can use regular sugar or powdered sugar instead. Just measure it right to keep the sweetness.
How Do I Know If The Cheesecake Is Set?
The cheesecake should feel firm and not jiggle in the middle. Refrigerate it for at least 2 hours or overnight to set well.
Is It Necessary To Bake The Crust?
Baking the crust helps it set and become firmer, which provides a good base for the cheesecake. However, you can skip this step if you prefer a softer crust.
More Jamie Oliver Recipe:
Jamie Oliver Chocolate Cheesecake Nutrition Fact
- Calories: 540
- Total Fat: 38g
- Saturated Fat: 23g
- Cholesterol: 132mg
- Sodium: 299mg
- Total Carbohydrate: 48g
- Dietary Fiber: 3g
- Total Sugars: 37g
- Protein: 9g
- Calcium: 75mg
- Iron: 3mg
- Potassium: 249mg
Jamie Oliver Chocolate Cheesecake
Description
Jamie Oliver Chocolate Cheesecake is made with digestive biscuits, unsalted butter, cream cheese, caster sugar, vanilla extract, double cream, dark chocolate, and white chocolate. This easy Jamie Oliver Chocolate Cheesecake recipe creates a delicious dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat your oven to 180ºC (350ºF).
- Crush the biscuits in a food processor until they become fine crumbs.
- Melt the butter in a saucepan over medium-low heat, then mix it with the crushed biscuits until it looks like wet sand.
- Press the biscuit mixture into a 25cm (10-inch) loose-bottomed tart tin. Use the back of a spoon to spread it evenly across the base and up the sides. Bake in the oven for 8 minutes, then let it cool while you make the filling.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Gradually add 1 cup (250 ml) of the cream and beat until fully combined and silky.
- Break the dark and white chocolate into separate bowls. Place each bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Divide the remaining cream between the bowls and stir occasionally until the chocolate melts.
- Fold the melted dark chocolate into the cream cheese mixture until smooth, then pour it into the cooled tart case.
- Drizzle the melted white chocolate over the top and use a chopstick or skewer to swirl it into patterns.
- Chill in the fridge for at least 2 hours or until set. Cut into slices and serve.
Notes
- Room Temperature Ingredients: Let the cream cheese and cream warm up to room temperature. This makes them mix well without lumps.
- Fine Biscuit Crumbs: Crush the biscuits into very fine crumbs. This makes a smooth and firm crust.
- Melt Chocolate Carefully: Melt the chocolate slowly on low heat or use a double boiler. Stir all the time to keep it smooth.
- Chill Well: Chill the cheesecake in the fridge for at least 2 hours. It’s better to leave it overnight so it sets well.
- Gentle Swirls: When swirling the white chocolate, do it gently. This keeps the pattern nice and clear.
- Biscuit Alternatives: Use Hobnobs or ginger nuts instead of digestive biscuits for a different flavor.
- Chocolate Swap: You can use leftover Easter egg chocolate instead of dark chocolate. If you do, reduce the sugar as it will be sweet enough.