Description
Creamy Jamie Oliver strawberry cheesecake combines rich cream cheese with sweet summer berries. Chilled dessert offers perfect balance of tangy and sweet flavors you cannot resist.
Ingredients
Scale
- 2 lbs (907 g) cream cheese, room temperature
- 5 large eggs, room temperature
- 2 cups graham cracker crumbs, from 15-16 whole crackers
- 1 cup granulated sugar
- 1 lbs (454 g) strawberries, rinsed, hulled and thinly sliced
- ½ lbs (227 g) strawberries for garnish
- 8 tbsps unsalted butter, melted
- ¼ cup sour cream
- ⅓ cup granulated sugar, or more to taste
- 2 tbsps granulated sugar
- ½ tbsp vanilla extract
- 1 tbsp lemon juice, from ½ lemon
Instructions
- Crust Preparation: Blend graham cracker crumbs, sugar, and melted butter until uniformly moistened. Press mixture firmly into the bottom and sides of a parchment-lined springform pan. Bake at 350˚F for 8 minutes, then cool completely.
- Cheesecake Base: Using a stand mixer, cream cheese and sugar until smooth. Gradually incorporate eggs, ensuring thorough mixing. Gently fold in sour cream and vanilla extract until just combined.
- Water Bath Setup: Wrap springform pan with heavy-duty aluminum foil, creating a protective barrier. Position pan inside a deep roasting pan and surround with boiling water, filling halfway up the sides.
- Baking Process: Initially bake at 450˚F for 15 minutes, then reduce temperature to 225˚F. Continue baking 65-75 minutes until center exhibits a subtle jiggle. Remove from water bath and cool completely on a wire rack.
- Strawberry Sauce Creation: Simmer chopped strawberries, lemon juice, and sugar in a saucepan over medium heat. Cook for 20-23 minutes until sauce thickens, stirring occasionally. Cool and refrigerate.
- Chilling and Finishing: Refrigerate cheesecake overnight to set properly. Before serving, garnish with fresh strawberry halves and generously drizzle with prepared strawberry sauce.
Notes
- Prevent Cracking Technique: Wrap springform pan tightly with foil and use water bath method to create humid baking environment, reducing cheesecake surface cracks.
- Temperature Precision: Start baking at high heat (450˚F) for 15 minutes, then lower to low heat (225˚F) to ensure smooth, creamy texture without overcooking.
- Proper Cooling Strategy: Allow cheesecake to cool gradually at room temperature, then refrigerate overnight to develop deep, rich flavors and achieve perfect set consistency.
- Sauce Thickness Control: Simmer strawberry sauce slowly, stirring occasionally, until it reaches desired thickness for optimal drizzling and intense fruity concentration.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 512
- Sugar: 40 g
- Sodium: 312 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 143 mg