Description
Jamie Oliver’s cherry cheesecake blends creamy richness with sweet-tart fruit flavors. Chilled dessert lovers will appreciate its elegant simplicity and classic British comfort.
Ingredients
Scale
- 32 oz (907 g) cream cheese, room temperature
- 1 9-inch graham cracker crust
- 4 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ⅓ cup (80 ml) heavy cream
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- Homemade cherry pie filling
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and arrange a water bath setup with boiling water ready.
- Mixing Base: Utilize an electric mixer to blend cream cheese and sugar until smooth and creamy, scraping bowl sides periodically to ensure uniform texture.
- Egg Integration: Gradually fold eggs into the mixture one at a time, thoroughly incorporating each while maintaining a silky consistency, ensuring no lumps remain.
- Flavor Enhancement: Add heavy cream, almond extract, and vanilla extract, mixing until the batter becomes homogeneous and aromatic.
- Baking Technique: Pour the filling onto the prepared crust, creating an even surface, then place the pan inside a larger roasting pan filled with hot water halfway up the sides.
- Moisture Protection: Cover the pan with aluminum foil, leaving space for air circulation, and bake for 55-65 minutes until edges are set but center remains slightly jiggly.
- Cooling Process: Turn off the oven, prop the door open slightly, and let the cheesecake rest for one hour before transferring to a cooling rack.
- Chilling and Garnishing: Refrigerate the cheesecake for a minimum of 8 hours, then top with cherry pie filling before serving chilled.
Notes
- Prevent Cracking Technique: Use a water bath method to create gentle, even heating and prevent surface cracks by surrounding the cheesecake pan with hot water during baking.
- Smooth Mixing Strategy: Scrape bowl sides consistently during mixing to ensure uniform texture and eliminate potential cream cheese lumps for a silky-smooth filling.
- Precise Egg Incorporation: Add eggs one at a time, mixing thoroughly between each addition to maintain batter stability and prevent overbeating.
- Cooling Critical Step: Allow cheesecake to cool slowly inside the oven with door slightly open, then refrigerate for 8+ hours to develop ideal texture and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 26 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg