Description
Vanilla cheesecake from Jamie Oliver delights taste buds with creamy richness and buttery graham cracker base. Delicate flavors and smooth texture create a memorable dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 900 g (31.7 oz) half-fat cream cheese
- 250 g (8.8 oz) digestive biscuits
- 400 g (14.1 oz) cherries
- 150 g (5.3 oz) unsalted butter
- 2 large free-range eggs
- 115 g (4.1 oz) caster sugar
- 3 heaped tbsps caster sugar
- 115 ml (3.9 fl oz) double cream
- 3 tbsps cornflour
- 1 vanilla pod, or ½ tsp vanilla extract
- 1 lemon
- 1 orange
- 1 swig port or whisky (optional)
- icing sugar (for dusting)
Instructions
- Preparation: Preheat oven to 180°C (350°F). Grease a 24-centimeter springform pan and craft a buttery biscuit base by crushing and binding with melted butter, pressing firmly into the pan’s bottom.
- Batter Creation: Whip cream cheese, sugar, and cornstarch into a velvety smooth mixture using an electric mixer. Gradually fold in heavy cream, maintaining a luxurious consistency while incorporating eggs one by one to ensure a silky texture.
- Flavor Enhancement: Infuse the batter with aromatic vanilla seeds or essence, gently folding in delicate citrus zest to elevate the cheesecake’s complexity.
- Baking Process: Carefully pour the batter over the biscuit foundation, spreading evenly to eliminate air pockets. Bake in the oven’s center rack for 40-45 minutes, monitoring closely to prevent excessive browning; use aluminum foil if needed.
- Cooling and Resting: Allow the cheesecake to cool at room temperature for 2-3 hours, enabling a flawless, crack-free surface and allowing flavors to meld.
- Cherry Compote: Pit fresh cherries and simmer with sugar and water over medium-low heat for approximately 10 minutes. Optional: Enhance with a splash of port or whisky for depth. Adjust consistency with water if necessary.
- Finishing Touch: Once completely cooled, cascade the vibrant cherry compote over the cheesecake and dust delicately with powdered sugar before presenting this decadent dessert.
Notes
- Prevent Cracking Technique: Cool the cheesecake gradually at room temperature for 2-3 hours to prevent unsightly surface cracks and maintain a silky smooth texture.
- Baking Precision: Monitor the cheesecake closely during baking and cover with aluminum foil if the top starts browning too quickly to ensure even, golden coloration.
- Vanilla Enhancement: Use fresh vanilla pod seeds for superior flavor depth compared to artificial essence, scraping directly from the pod for maximum aromatic intensity.
- Smooth Batter Secret: Add eggs one at a time and mix thoroughly to create a lump-free, creamy consistency that guarantees a professional-quality cheesecake texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg