Imen Dridi The gastronomic delight of Jamie Oliver’s Cheesecake Lemon, with a graham cracker crust, meets a delightful filling of sugar, lemon zest, cream cheese, eggs, and more. Crafted with love, this delectable dessert serves eight in under two hours, ensuring a memorable culinary experience for all.
More Jamie Oliver Recipe:
- Jamie Oliver Strawberry Cheesecake Recipe
- Jamie Oliver Baileys Cheesecake
- Jamie Oliver Cherry Cheesecake
🧡 Why You’ll Love This Cheesecake Lemon Recipe:
- Citrusy Bliss: Revel in the refreshing burst of lemon zest that elevates the creaminess of the cheesecake.
- Perfectly Balanced Sweetness: Enjoy a harmonious blend of granulated sugar, ensuring just the right amount of sweetness.
- Creamy Dreaminess: Indulge in velvety smoothness with four packages of cream cheese in every delightful bite.
- Heavenly Aroma: Baked to perfection, the cheesecake fills your kitchen with a tempting and irresistible aroma.
❓ What Is Jamie Oliver’s Cheesecake Lemon Recipe?
Jamie Oliver’s Cheesecake Lemon is a heavenly blend of a graham cracker crust, luscious filling, and a finishing touch of lemon sauce, whipped cream, and slices. A delightful dessert experience in every bite.
🍋 Jamie Oliver Cheesecake Lemon Ingredients
For the Crust:
- 2¼ cups graham cracker crumbs (270g)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted (84g)
For the Filling:
- 1¼ cup granulated sugar (250g)
- 2 tablespoons lemon zest packed (10g)
- 4 packages cream cheese room temperature (8-ounce/227g)
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup heavy cream room temperature (80ml)
- ¼ cup lemon juice (60ml)
- ½ cup prepared lemon curd (174g)
- Whipped cream
- Lemon slices or zest
🥮 How To Make Jamie Oliver Cheesecake Lemon
For the Crust:
- Warm the oven up to 350 F. Two sheets of aluminum foil should be used to cover the bottom of a 9-inch springform pan. Grease the inside a little with flour-based baking spray.
- Put the graham cracker pieces and sugar in the bowl of a food processor. To mix, pulse a few times.
- Put in the melting butter and pulse the food until it feels like wet sand. Move the mixture to the pan that has been prepared. Press the graham cracker mixture into the pan’s bottom and up one inch.
- You can use the bottom of a glass or measuring cup for this. Put the pan on a baking sheet with a lip around the edge.
- Put it in the oven for 10 to 15 minutes, or until the crust smells good and the sides start to turn golden brown. Allow to cool completely.
For the Filling:
- Set the oven’s setting back to 325F.
- Put the sugar and lemon zest in a clean food processor bowl. Blend them for 30 seconds, or until the sugar turns a pale yellow color.
- The cream cheese, salt, and lemon sugar should be mixed together in a large bowl or the bowl of a stand mixer with a paddle attachment. Beat on medium-high speed for about two minutes, stopping to scrape down the sides a few times.
- Slow down to a medium-low speed. Add the eggs one at a time, beating after each one until everything is well mixed. Every so often, stop and scrape the bowl clean. Mix the heavy cream, lemon juice, and vanilla in by beating them together. After the shell has cooled, pour the filling into it. Then, put the pan in a large roasting pan.
- Put the roasting pan in the oven and fill the springform pan with hot water until it comes up about halfway up the sides. Make sure the water doesn’t go over the foil.
- Bake for 50 minutes, or until the filling is puffy and moves around a little when you shake the pan gently.
- Leave the oven door propped open with a wooden spoon and turn off the oven. Let the cake cool in the oven for an hour. Take the cake out of the baking pan and put it in the fridge for 4 hours or overnight.
- When you’re ready to serve, cover the cake with the lemon sauce. If you want, you can pipe on some whipped cream and top it off with fresh lemon slices or juice.
💭 Recipe Tips
- Precise Measurements: Ensure accuracy in measuring ingredients, especially for the crust and filling, to maintain the recipe’s balance.
- Quality Cream Cheese: Opt for high-quality cream cheese at room temperature for a smoother and creamier consistency.
- Graham Cracker Texture: Pulse graham cracker crumbs to the desired texture; a fine consistency creates a more cohesive crust.
🍯 What To Serve With Cheesecake Lemon?
Cheesecake Lemon can be served with Fresh Berry Compote, Whipped Cream Dollop, Lemon Sauce Drizzle, Mint Leaves, Chocolate Ganache, Honey or Agave Syrup, and Raspberry Sauce.
🎚 How To Store Leftovers Cheesecake Lemon?
- In the fridge: Store leftover cheesecake Lemon covered in the fridge for up to 4 days.
- In the freezer: Leftovers Cheesecake Lemon can be stored in a container for to 3 months.
🥵 Can I Reheat Leftovers Cheesecake Lemon?
Yes, you can reheat leftover cheesecake lemon in the microwave for about 20-30 seconds on low power to slightly soften it for a more enjoyable texture.
FAQ’S
Can I Use A Different Type Of Cracker For The Crust?
Yes, you can use a different type of cracker for the crust if you prefer. Experiment with alternatives like digestive biscuits or vanilla wafers to achieve a unique flavor.
How Do I Prevent The Crust From Sticking To The Pan When Serving?
To prevent the crust from sticking to the pan, make sure to thoroughly grease the inside of the springform pan with a flour-based baking spray before pressing the graham cracker mixture.
How Can I Tell When The Cheesecake Is Done Baking?
You can tell when the cheesecake is done baking by checking its appearance. The filling should be puffy, and when you gently shake the pan, it should have a slight wobble in the center.
Can I Skip The Lemon Curd In The Filling?
Yes, you can skip the lemon curd in the filling if you prefer a simpler cheesecake flavor. However, keep in mind that it adds a tangy and zesty element to the cheesecake.
More Jamie Oliver Recipe:
Jamie Oliver Cheesecake Lemon Nutrition Fact
- Calories: 839kcal
- Carbohydrates: 71g
- Protein: 12g
- Fat: 58g
- Saturated Fat: 33g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Trans Fat: 0.4g
- Cholesterol: 223mg
- Sodium: 657mg
- Potassium: 251mg
- Fiber: 1g
- Sugar: 55g
- Calcium: 158mg
- Iron: 1mg
Jamie Oliver Cheesecake Lemon
Description
The gastronomic delight of Jamie Oliver’s Cheesecake Lemon, with a graham cracker crust, meets a delightful filling of sugar, lemon zest, cream cheese, eggs, and more. Crafted with love, this delectable dessert serves eight in under two hours, ensuring a memorable culinary experience for all.
Ingredients
For the Crust:
For the Filling:
Instructions
- Warm the oven up to 350 F. Two sheets of aluminum foil should be used to cover the bottom of a 9-inch springform pan. Grease the inside a little with flour-based baking spray.
- Put the graham cracker pieces and sugar in the bowl of a food processor. To mix, pulse a few times.
- Put in the melting butter and pulse the food until it feels like wet sand. Move the mixture to the pan that has been prepared. Press the graham cracker mixture into the pan’s bottom and up one inch.
- You can use the bottom of a glass or measuring cup for this. Put the pan on a baking sheet with a lip around the edge.
- Put it in the oven for 10 to 15 minutes, or until the crust smells good and the sides start to turn golden brown. Allow to cool completely.
- Set the oven’s setting back to 325F.
- Put the sugar and lemon zest in a clean food processor bowl. Blend them for 30 seconds, or until the sugar turns a pale yellow color.
- The cream cheese, salt, and lemon sugar should be mixed together in a large bowl or the bowl of a stand mixer with a paddle attachment. Beat on medium-high speed for about two minutes, stopping to scrape down the sides a few times.
- Slow down to a medium-low speed. Add the eggs one at a time, beating after each one until everything is well mixed. Every so often, stop and scrape the bowl clean. Mix the heavy cream, lemon juice, and vanilla in by beating them together. After the shell has cooled, pour the filling into it. Then, put the pan in a large roasting pan.
- Put the roasting pan in the oven and fill the springform pan with hot water until it comes up about halfway up the sides. Make sure the water doesn’t go over the foil.
- Bake for 50 minutes, or until the filling is puffy and moves around a little when you shake the pan gently.
- Leave the oven door propped open with a wooden spoon and turn off the oven. Let the cake cool in the oven for an hour. Take the cake out of the baking pan and put it in the fridge for 4 hours or overnight.
- When you’re ready to serve, cover the cake with the lemon sauce. If you want, you can pipe on some whipped cream and top it off with fresh lemon slices or juice.
For the Crust:
For the Filling:
Notes
- Precise Measurements: Ensure accuracy in measuring ingredients, especially for the crust and filling, to maintain the recipe’s balance.
Quality Cream Cheese: Opt for high-quality cream cheese at room temperature for a smoother and creamier consistency.
Graham Cracker Texture: Pulse graham cracker crumbs to the desired texture; a fine consistency creates a more cohesive crust.
