Description
Creamy jamie oliver american cheesecake combines classic New York style with British baking charm. Rich graham cracker crust and smooth cream cheese filling promise delightful indulgence you won’t forget.
Ingredients
Scale
- 350 g (12.3 oz) digestive biscuits
- 120 g (4.2 oz) unsalted butter, melted
- extra unsalted butter for greasing
- 900 g (31.7 oz) light or low-fat cream cheese, softened
- 150 g (5.3 oz) caster sugar
- 5 large eggs, preferably free-range or organic
- 6 limes, juice extracted (approx. 125 ml)
- 1 vanilla pod, halved lengthways and seeds scraped out, or 1 tbsp good-quality vanilla extract
- 1 lime, finely grated zest
- 3 large free-range egg whites
- 110 g (3.9 oz) caster sugar
- 40 g (1.4 oz) desiccated coconut
Instructions
- Crust Preparation: Pulverize graham crackers into fine granules using a food processor or rolling pin. Integrate melted butter until the mixture achieves a damp, sand-like consistency. Press firmly into the cake pan’s base, creating a compact foundation.
- Chilling Base: Refrigerate the prepared crust to solidify while crafting the cream cheese filling.
- Cream Cheese Mixture: Whip cream cheese until velvety smooth, gradually blending sugar to eliminate potential lumps. Incorporate eggs individually, ensuring thorough integration after each addition. Infuse with vanilla for enhanced flavor profile.
- Initial Baking Phase: Transfer cream cheese mixture over the chilled crust, distributing evenly. Bake at 160°C (310°F) for 45-55 minutes until the center exhibits a subtle tremor but appears predominantly set.
- Meringue Construction: Elevate oven temperature to 220°C (425°F). Whisk egg whites in an immaculate bowl until soft peaks emerge. Progressively introduce caster sugar, continuing to beat until achieving a glossy, stiff-peaked meringue.
- Coconut Integration: Gently fold coconut into the meringue, preserving its ethereal texture.
- Topping Application: Spread meringue across the cooled cheesecake, creating artistic peaks and swirls. Ensure comprehensive coverage with a roughly 2-centimeter thickness.
- Final Baking and Cooling: Bake meringue-topped cheesecake for 4-5 minutes until golden brown and crisp. Cool completely at room temperature, then refrigerate for 2-3 hours to achieve optimal setting.
- Presentation: Delicately extract cheesecake from pan, transferring to a serving platter. Embellish with lime zest and accompany with seasonal berries for a vibrant finish.
Notes
- Prevent Lumpy Batter: Gradually add sugar to cream cheese and incorporate eggs one at a time for a smooth, silky cheesecake texture.
- Crust Stability Trick: Refrigerate the biscuit base before adding filling to create a firm, compact foundation that prevents crumbling.
- Meringue Perfection: Whip egg whites in a clean, dry bowl and add sugar gradually to achieve glossy, stiff peaks that maintain maximum airiness.
- Temperature Precision: Watch baking times carefully – 45-55 minutes for cheesecake base and only 4-5 minutes for golden meringue topping to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 405
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg