Imen Dridi Jamie Oliver’s Baked Vanilla Cheesecake is a decadent mixture of a buttery biscuit base, creamy vanilla filling, and delightful cherry compote topping that bakes in just 45 minutes!
Try More Jamie Oliver Recipes:
💕 Why You’ll Love This Baked Vanilla Cheesecake Recipe:
- A touch of zest from lemons and oranges brightens the sugary flavor.
- Effortless instructions for novices and seasoned pros alike.
- On top, a delicious cherry compote for a sweet touch.
❓ What Is Jamie Oliver’s Baked Vanilla Cheesecake Recipe?
Jamie Oliver’s Baked Vanilla Cheesecake is an opulent sweet treat that combines a buttery biscuit base with a creamy vanilla-infused filling and topped with 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
- Heat oven to 180 degrees Celsius (350 degrees Fahrenheit) (gas 4), grease and line a 24-centimeter springform cake pan.
- Put the crumbled biscuits and melted butter in a mixing dish. Ten minutes into preheating the pan, press gently into the bottom. Remove from oven and set aside to cool.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit, gas 6).
- In a bowl, using an electric whisk, cream the cream cheese, sugar, and cornflour.
- Gradually add the cream while continuing to mix, then beat in the eggs until smooth.
- Use vanilla essence, finely grate lemon and orange zest, or cut the vanilla pod in half lengthwise, scrape out the seeds, and add them to the bowl.
- Pour the batter into the biscuit foundation and gently shake to distribute it evenly.
- Bake the cheesecake for 40 to 45 minutes in the middle of the oven, or until the top is brown and the filling has set around the edges. Cover with tin foil if browning becomes excessive.
- Rest it at room temperature for at least two or three hours before serving, or refrigerate it for a little harder texture.
- Remove the stones from the cherries and set them in a pan. Just before serving, add sugar and a splash of water.
- Bring to a simmer over medium-low heat, stirring regularly, for 10 minutes. If you have a port or whisky on hand, feel free to garnish with it.
- Once reduced, it may be a little dry; a little water, if needed, will loosen it. When it has cooled, ladle it over the cheesecake and sprinkle with powdered sugar.
💭 Recipe Tips
- The key to a perfectly balanced cheesecake is using precise component amounts.
- Keep an eye on the baking process and, if necessary, cover with foil to avoid over-browning.
- For a deliciously flavorful garnish, whip up the cherry compote right before serving.
🍦 What Pairs Nicely With Baked Vanilla Cheesecake?
Excellent additions for Baked Vanilla Cheesecake include fruit coulis, whipped cream, chopped nuts, chocolate ganache, caramel sauce, fruit salad, granola, and crumbled cookies.
🎚 How To Store Leftovers Baked Vanilla Cheesecake?
- In The Fridge: Refrigerate leftover baked vanilla cheesecake for no more than 7 days if kept in a sealed container or covered with plastic wrap.
- In The Freezer: Leftover baked vanilla cheesecake can be frozen for up to a month if wrapped firmly in plastic and foil. Let it thaw in the fridge before serving,
🥵 How To Reheat Leftovers Baked Vanilla Cheesecake?
- Oven: Turn the oven on high heat (300°F) then assemble cheesecake slices on a baking sheet and heat for about 10 minutes.
- Microwave: Arrange cheesecake slices on a microwave-safe plate and heat for 20-second bursts until warmed.
FAQs
Why put a pan of water in the oven when baking baked vanilla cheesecake?
A water bath in the oven maintains moisture, preventing cheesecake cracks and ensuring even baking, balancing the edges and center.
Why did my baked vanilla cheesecake rise?
Over-mixing introduces excess air, causing the baked vanilla cheesecake to rise excessively, potentially leading to cracks or an uneven texture.
How do I keep my baked vanilla cheesecake from cracking?
To keep your baked vanilla cheesecake crack-free, refrain from overbaking. Achieve a set edge with a slightly jiggly center for ideal results.
How do you know if baked vanilla cheesecake is done?
When the baked vanilla cheesecake’s surface is firm with a slight give, it indicates perfect doneness for a creamy interior.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cherry Cheesecake
- Jamie Oliver Cheesecake Chocolate
- Jamie Oliver Strawberry Cheesecake Recipe
Jamie Oliver Baked Vanilla Cheesecake Nutrition Facts
Amount Per Serving
- Calories 444
- Total Fat 29.3g
- Saturated Fat 16.7g
- Total Carbohydrates 37.2g
- Dietary Fiber 1.5g
- Sugars 25.6g
- Protein 8.6g
Jamie Oliver Baked Vanilla Cheesecake
Description
Baked Vanilla Cheesecake by Jamie Oliver is a decadent mixture of a buttery biscuit base, creamy vanilla filling, and delightful cherry compote topping that bakes in just 45 minutes!
Ingredients
Cherry Compote:
Instructions
- Heat oven to 180 degrees Celsius (350 degrees Fahrenheit) (gas 4), grease and line a 24-centimeter springform cake pan.
- Put the crumbled biscuits and melted butter in a mixing dish. Ten minutes into preheating the pan, press gently into the bottom. Remove from oven and set aside to cool.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit, gas 6).
- In a bowl, using an electric whisk, cream the cream cheese, sugar, and cornflour.
- Gradually add the cream while continuing to mix, then beat in the eggs until smooth.
- Use vanilla essence, finely grate lemon and orange zest, or cut the vanilla pod in half lengthwise, scrape out the seeds, and add them to the bowl.
- Pour the batter into the biscuit foundation and gently shake to distribute it evenly.
- Bake the cheesecake for 40 to 45 minutes in the middle of the oven, or until the top is brown and the filling has set around the edges. Cover with tin foil if browning becomes excessive.
- Rest it at room temperature for at least two or three hours before serving, or refrigerate it for a little harder texture.
- Remove the stones from the cherries and set them in a pan. Just before serving, add sugar and a splash of water.
- Bring to a simmer over medium-low heat, stirring regularly, for 10 minutes. If you have a port or whisky on hand, feel free to garnish with it.
- Once reduced, it may be a little dry; a little water, if needed, will loosen it. When it has cooled, ladle it over the cheesecake and sprinkle with powdered sugar.
Notes
- The key to a perfectly balanced cheesecake is using precise component amounts.
Keep an eye on the baking process and, if necessary, cover with foil to avoid over-browning.
For a deliciously flavorful garnish, whip up the cherry compote right before serving.
Jamie Oliver Baked Vanilla Cheesecake
