Imen Dridi Delicious Jamie Oliver’s Cherry Cheesecake combines graham cracker crust, creamy cheese, and handmade cherry filling. This delightful delicacy for eight bakes in 65 minutes, delivering a simple but divine dessert. Add to your pleasure and share with loved ones.
More Jamie Oliver Recipe:
- Jamie Oliver Strawberry Cheesecake Recipe
- Jamie Oliver Cake With Pomegranate Drizzle
- Jamie Oliver Rhubarb Upside Down Cake
💕 Why You’ll Love This Cheesecake Recipe:
- Creamy Elegance: Luxurious blend of cream cheese, sugar, and extracts for a heavenly texture.
- Perfect Harmony: Homemade cherry pie filling adds fruity perfection, balancing sweetness.
- Effortless Delight: Culinary excellence made easy for novice and expert bakers alike.
- Versatile Pleasure: Suits any occasion, bringing joy to every palate.
❓ What Is Jamie Oliver Cherry Cheesecake Recipe?
Jamie Oliver’s Cherry Cheesecake is a luscious dessert masterpiece, combining a graham cracker crust, rich cream cheese, and a delightful homemade cherry pie filling. The result is a divine treat that harmonizes creamy indulgence with fruity sweetness.
🍒 Jamie Oliver Cherry Cheesecake Ingredients
- 1 9- inch graham cracker crust
- 1 cup granulated sugar
- 32 ounces cream cheese room temperature
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup heavy cream
- Homemade cherry pie filling
🍰 How To Make Jamie Oliver Cherry Cheesecake
- Preheat oven to 350 degrees Fahrenheit. Bring a kettle of water to a boil before beginning the water bath.
- Using an electric mixer or the paddle attachment on a stand mixer, beat the cream cheese and sugar for about 2 minutes in a large basin.
- After you scrape down the sides of the bowl, keep mixing for 30 more seconds. Slowly whisk in the eggs, one at a time, scraping the sides of the basin after each addition.
- When you’ve added the last egg and scraped down the bowl sides, mix for 30 more seconds. The mixture should be smooth and creamy.
- Blend in the heavy cream, almond, and vanilla extracts after 30 more seconds of mixing.
- Place the filling for the cheesecake on top of the crust.
- In a larger pan (I use a roasting pan), place the cheesecake pan and fill it halfway with hot water.
- Be cautious not to crimp the sides of the pan as you delicately cover it with foil to ensure air circulation.
- The center will be slightly jiggly after 55-65 minutes in the oven, but the edges will appear firm.
- Turn off the oven and leave the door slightly ajar now. Remove the cheesecake from the oven and allow it to cool for one hour.
- After an hour after being removed from the water bath, carefully transfer the cheesecake to a cooling rack. Place the cooled cake in the refrigerator for a minimum of eight hours.
- Prior to serving, evenly distribute the cherry pie filling over the cheesecake.
💭 Recipe Tips:
- The consistency will be smoother and creamier if the eggs and cream cheese are at room temperature.
- To avoid cracks in your cheesecake, place it in a water bath and wrap the pan carefully so air can circulate.
- To get the most out of the cheesecake, give it an hour to cool in the oven and then chill it for at least eight hours.
☕ What To Serve With Cherry Cheesecake?
Serve Cherry Cheesecake with Whipped Cream,Vanilla Ice Cream, Fresh Berries, Chocolate Drizzle, Toasted Nuts, Caramel Sauce, Coffee or Tea.
🎚 How To Store Leftover Cherry Cheesecake?
- In the fridge: Store Leftover Cherry Cheesecake in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Leftover Cherry Cheesecake is best to wrapped in plastic and foil and store for up to 2 months.
FAQ’S
How Should I Cover The Cheesecake During Baking?
Cover the cheesecake loosely with aluminum foil during baking to prevent the top from browning too quickly and to help maintain moisture, ensuring a smooth and creamy texture.
How Do I Prevent The Cheesecake From Cracking During Baking?
To prevent cracking, avoid overmixing the batter, use a water bath, and ensure gradual cooling. The foil cover during baking also contributes to a moist environment, reducing the risk of cracks.
How Do I Know If The Cheesecake Is Done When The Center Is Slightly Jiggly?
The cheesecake is done when the center is slightly jiggly after 55-65 minutes in the oven, while the edges appear firm. The center will set as it cools, ensuring a creamy texture.
How Do I Prevent The Cheesecake From Browning Too Much on Top?
If the cheesecake is browning too quickly, tent it with foil during the latter part of baking. This helps control the browning and ensures an evenly cooked and aesthetically pleasing top.
More Jamie Oliver Recipe:
Jamie Oliver Cherry Cheesecake Nutrition Fact:
- Calories: 1084kcal
- Carbohydrates: 112g
- Protein: 14g
- Fat: 65g
- Saturated Fat: 24g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 32g
- Trans Fat: 0.01g
- Cholesterol: 138mg
- Sodium: 927mg
- Potassium: 288mg
- Fiber: 3g
- Sugar: 45g
- Calcium: 127mg
- Iron: 4mg
Jamie Oliver Cherry Cheesecake
Description
Delicious Jamie Oliver’s Cherry Cheesecake combines graham cracker crust, creamy cheese, and handmade cherry filling. This delightful delicacy for eight bakes in 65 minutes, delivering a simple but divine dessert. Add to your pleasure and share with loved ones.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Bring a kettle of water to a boil before beginning the water bath.
- Using an electric mixer or the paddle attachment on a stand mixer, beat the cream cheese and sugar for about 2 minutes in a large basin.
- After you scrape down the sides of the bowl, keep mixing for 30 more seconds. Slowly whisk in the eggs, one at a time, scraping the sides of the basin after each addition.
- When you’ve added the last egg and scraped down the bowl sides, mix for 30 more seconds. The mixture should be smooth and creamy.
- Blend in the heavy cream, almond, and vanilla extracts after 30 more seconds of mixing.
- Place the filling for the cheesecake on top of the crust.
- In a larger pan (I use a roasting pan), place the cheesecake pan and fill it halfway with hot water.
- Be cautious not to crimp the sides of the pan as you delicately cover it with foil to ensure air circulation.
- The center will be slightly jiggly after 55-65 minutes in the oven, but the edges will appear firm.
- Turn off the oven and leave the door slightly ajar now. Remove the cheesecake from the oven and allow it to cool for one hour.
- After an hour after being removed from the water bath, carefully transfer the cheesecake to a cooling rack. Place the cooled cake in the refrigerator for a minimum of eight hours.
- Prior to serving, evenly distribute the cherry pie filling over the cheesecake.
Notes
- The consistency will be smoother and creamier if the eggs and cream cheese are at room temperature.
To avoid cracks in your cheesecake, place it in a water bath and wrap the pan carefully so air can circulate.
To get the most out of the cheesecake, give it an hour to cool in the oven and then chill it for at least eight hours.
