Imen Dridi Jamie Oliver’s American Cheesecake, serving six, is made with digestive biscuits, butter, light cream cheese, sugar, eggs, lime juice, vanilla, and coconut. It requires about an hour to bake, plus additional time for cooling and chilling, offering a delightful dessert experience.
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This American Cheesecake Recipe:
- Rich and Creamy Texture: The combination of light cream cheese and eggs creates a luxuriously creamy and smooth filling.
- Balanced Sweetness: The use of caster sugar offers just the right level of sweetness without overpowering the other flavors.
- Citrusy Zing: The inclusion of lime juice and zest adds a refreshing, tangy twist that cuts through the richness and enlivens the palate.
- Meringue Topping: The light, fluffy meringue topping with desiccated coconut brings an extra layer of flavor and a beautiful aesthetic touch.
- Satisfyingly Dense: Despite being a light cheesecake version, it still offers the satisfying density associated with traditional American cheesecakes.
❓ What Is Jamie Oliver’s American Cheesecake Recipe?
Jamie Oliver’s American Cheesecake features a crunchy base of digestive biscuits and butter, topped with a creamy filling of light cream cheese, sugar, eggs, lime juice, and vanilla, finished with a coconut meringue topping for a rich and tangy dessert.
🥯 Jamie Oliver American Cheesecake Ingredients
- 350 g digestive biscuits
- 120 g unsalted butter , melted, plus extra for greasing
- 900 g light or low-fat cream cheese , softened
- 150 g caster sugar
- 5 large eggs , preferably free-range or organic
- juice of 6 limes , (approx. 125ml)
- 1 vanilla pod , halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract
- finely grated zest of 1 lime
- 3 large free-range egg whites , (the yolks can be used for making scrambled eggs)
- 110 g caster sugar
- 40 g desiccated coconut
🍰 How To Make Jamie Oliver American Cheesecake
- Set the oven to 160°C (310°F) and grease a 24cm cake pan with a loose bottom. Put the biscuits in a food processor and pulse them until they are very small pieces. Then add the melted butter and mix them in. It’s easy to make fine biscuits without a food processor.
- Just wrap them in a tea towel and pound them with a rolling pin. Spread the cookie dough around the bottom of the greased pan, making sure to reach the sides.
- Then, use your hands to pack it down. Put the pan on a baking sheet and put it in the fridge while you make the filling.
- Use a food blender to make the cream cheese smooth, then add the sugar little by little. Slowly add the eggs, making sure to mix well after each one. If you want to add vanilla seeds or extract or lime juice, just blend them in a little more.
- Once more, you can do this by hand if you don’t have a food processor. If the blend seems too thin, don’t worry. That’s how it should be.
- Spread it out evenly on top of the cold biscuit base, and bake in the oven for 45 to 55 minutes. The cheesecake should still have a little give to it. After taking it out of the oven, let it cool for 15 minutes. Heat the oven to 220°C/425°F/gas 7.
- Put your egg whites in a clean bowl and beat them until they form soft peaks. An electric whisk works really well for this. As you add the caster sugar, beat it in slowly until it gets thick and shiny.
- Last, add the coconut and mix it in. Put some of the meringue mixture in the middle of the cheesecake that has already cooled down.
- Use the back of a spoon to spread it out to the sides so it just covers the filling. It needs to be about 2 cm thick. I like to add some waves and peaks to the top to make it look good.
- Put the meringue in the oven and bake for 5 minutes, or until it starts to turn golden and feels crisp to the touch. After it’s cooled down, put it in the fridge for a few hours to chill. Only then should you serve it.
- With care, take it out of the tin and place it on a nice plate. Then, sprinkle the lime zest on top. It tastes great when paired with mango, strawberries, or raspberries when they are in season.
💭 Recipe Tips:
- Biscuit Base: Ensure digestive biscuits are finely crushed for an even base. If they’re too chunky, the base won’t hold together well.
- Greasing the Pan: Grease the pan well to prevent sticking. Using a springform pan makes it easier to remove the cheesecake after it’s set.
- Smooth Cream Cheese: Beat the cream cheese until it’s very smooth to avoid lumps in the filling.
- Gradual Sugar Addition: Add the sugar gradually to the cream cheese to ensure it blends in smoothly.
- Flavorings: If using a vanilla pod, scrape out the seeds effectively. Lime juice adds a fresh tang, but don’t overdo it to maintain balance.
- Checking Doneness: The cheesecake should wobble slightly in the center when it’s done. Overbaking can cause cracking.
- Cooling Time: Allow the cheesecake to cool gradually to prevent the top from cracking.
🍨 What Goes Well With American Cheesecake?
American Cheesecake pairs well with fresh berries, fruit compotes, whipped cream, chocolate or caramel sauce, citrus zest, mint leaves, ice cream, or a drizzle of honey, enhancing its rich flavor with complementary sweet or tart accents.
🎚 How To Store Leftovers American Cheesecake?
- Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices or the entire cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
🚫 Can I Reheat Leftovers American Cheesecake?
Reheating American Cheesecake is not recommended as it’s best enjoyed cold or at room temperature. Reheating can alter its texture and flavor, compromising its creamy consistency and taste.
FAQs
What differentiates American Cheesecake from other cheesecakes?
American Cheesecake is known for its creamy, dense texture and a thicker crust, whereas other varieties like Italian or French cheesecakes may have a lighter, airier texture and different types of cheese.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter, bake the cheesecake in a water bath, and let it cool slowly in the oven with the door slightly open to prevent sudden temperature changes that can cause cracking.
How do I know when the cheesecake is done baking?
The cheesecake should still wobble slightly in the center when gently shaken. The edges should be set, but the center should still look soft.
What are the best toppings for American Cheesecake?
Popular toppings include fresh fruits, fruit compotes, whipped cream, chocolate or caramel sauce, and sour cream topping. The choice depends on personal preference.
Try More Jamie Oliver Recipes:
- Jamie Oliver Strawberry Cheesecake Recipe
- Jamie Oliver Snickers Cheesecake
- Jamie Oliver Cake With Pomegranate Drizzle
Jamie Oliver American Cheesecake Nutrition Facts
Serving size. 1 cup (approximately 165g)
- Calories: 500kcal
- Carbohydrates: 32g
- Protein: 8g
- Fat: 36g
- Saturated Fat: 22g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 179mg
- Sodium: 450mg
- Potassium: 45mg
- Fiber: 1g
- Sugar: 24g
- Calcium: 80mg
- Iron: 0.9mg
Jamie Oliver American Cheesecake
Description
Jamie Oliver’s American Cheesecake, serving six, is made with digestive biscuits, butter, light cream cheese, sugar, eggs, lime juice, vanilla, and coconut. It requires about an hour to bake, plus additional time for cooling and chilling, offering a delightful dessert experience.
Ingredients
Instructions
- Set the oven to 160°C (310°F) and grease a 24cm cake pan with a loose bottom. Put the biscuits in a food processor and pulse them until they are very small pieces. Then add the melted butter and mix them in. It’s easy to make fine biscuits without a food processor.
- Just wrap them in a tea towel and pound them with a rolling pin. Spread the cookie dough around the bottom of the greased pan, making sure to reach the sides.
- Then, use your hands to pack it down. Put the pan on a baking sheet and put it in the fridge while you make the filling.
- Use a food blender to make the cream cheese smooth, then add the sugar little by little. Slowly add the eggs, making sure to mix well after each one. If you want to add vanilla seeds or extract or lime juice, just blend them in a little more.
- Once more, you can do this by hand if you don’t have a food processor. If the blend seems too thin, don’t worry. That’s how it should be.
- Spread it out evenly on top of the cold biscuit base, and bake in the oven for 45 to 55 minutes. The cheesecake should still have a little give to it. After taking it out of the oven, let it cool for 15 minutes. Heat the oven to 220°C/425°F/gas 7.
- Put your egg whites in a clean bowl and beat them until they form soft peaks. An electric whisk works really well for this. As you add the caster sugar, beat it in slowly until it gets thick and shiny.
- Last, add the coconut and mix it in. Put some of the meringue mixture in the middle of the cheesecake that has already cooled down.
- Use the back of a spoon to spread it out to the sides so it just covers the filling. It needs to be about 2 cm thick. I like to add some waves and peaks to the top to make it look good.
- Put the meringue in the oven and bake for 5 minutes, or until it starts to turn golden and feels crisp to the touch. After it’s cooled down, put it in the fridge for a few hours to chill. Only then should you serve it.
- With care, take it out of the tin and place it on a nice plate. Then, sprinkle the lime zest on top. It tastes great when paired with mango, strawberries, or raspberries when they are in season.
Notes
- Biscuit Base: Ensure digestive biscuits are finely crushed for an even base. If they’re too chunky, the base won’t hold together well.
- Greasing the Pan: Grease the pan well to prevent sticking. Using a springform pan makes it easier to remove the cheesecake after it’s set.
- Smooth Cream Cheese: Beat the cream cheese until it’s very smooth to avoid lumps in the filling.
- Gradual Sugar Addition: Add the sugar gradually to the cream cheese to ensure it blends in smoothly.
- Flavorings: If using a vanilla pod, scrape out the seeds effectively. Lime juice adds a fresh tang, but don’t overdo it to maintain balance.
- Checking Doneness: The cheesecake should wobble slightly in the center when it’s done. Overbaking can cause cracking.
- Cooling Time: Allow the cheesecake to cool gradually to prevent the top from cracking.
Jamie Oliver American Cheesecake
