Zesty Bliss: Jamie Oliver Lemon Cheesecake Recipe Delight

Zesty lemon cheesecake from Jamie Oliver bursts with Mediterranean sunshine on a plate, promising pure dessert magic.

Creamy layers whisper decadent secrets through each tantalizing bite.

Silky cream cheese mingles effortlessly with bright citrus notes, creating a sensational flavor symphony.

Graham cracker crusts crackle beneath smooth, luxurious fillings that melt delightfully on your tongue.

Rustic yet refined, this dessert transforms ordinary ingredients into extraordinary culinary art.

Unexpected flavor combinations elevate this classic treat beyond standard expectations.

One forkful will transport you straight to a sun-drenched coastal kitchen.

Jamie Oliver Cheesecake Lemon Ingredient List

• Graham Crackers: Choose crisp, fresh crackers with a rich, buttery flavor for the best base texture.
• Sugar: Select fine granulated sugar that dissolves easily and provides gentle sweetness.
• Unsalted Butter: Pick high-quality butter with a clean, creamy taste for optimal crust binding.

• Cream Cheese: Look for full-fat, smooth cream cheese at room temperature to ensure silky consistency.
• Eggs: Select fresh, large eggs with bright yellow yolks for rich color and smooth texture.
• Heavy Cream: Opt for ultra-fresh cream with high butterfat content for luxurious mouthfeel.
• Lemon: Choose bright, firm lemons with smooth, vibrant skin for maximum zest and juice.
• Vanilla Extract: Pick pure, high-quality extract for deep, authentic flavor notes.
• Salt: Use fine sea salt to enhance and balance the cheesecake's complex taste profile.

• Lemon Sauce (Optional): Select ripe, juicy lemons for bright, tangy sauce.
• Whipped Cream (Optional): Choose heavy cream with high fat content for stable, fluffy topping.
• Fresh Lemon Slices (Optional): Pick uniform, unblemished lemons for elegant garnish.

Equipment for Jamie Oliver Cheesecake Lemon

• Food Processor: Perfect for crushing graham crackers and blending lemon sugar smoothly.
• 9-inch Springform Pan: Essential for creating and releasing the perfect cheesecake shape.
• Aluminum Foil: Helps protect the pan and create a water-tight seal.
• Baking Spray: Ensures easy cake removal without sticking.
• Large Mixing Bowl: Ideal for combining cream cheese and other filling ingredients.
• Electric Mixer: Helps beat cream cheese to a smooth, creamy consistency.
• Large Roasting Pan: Creates the water bath for even baking.
• Glass or Measuring Cup: Great for pressing crust evenly into the pan.
• Wooden Spoon: Useful for propping oven door during slow cooling.
• Baking Sheet: Provides stability and catches any potential drips.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 430 kcal

Servings: 8

How to Prepare Jamie Oliver Cheesecake Lemon

• Prep the Oven and Pan

Set your oven to 350°F. Wrap a 9-inch springform pan with aluminum foil and lightly spray with cooking spray to prevent sticking.

• Craft the Cracker Base

Pulse graham crackers and sugar in a food processor until they become a fine mixture. Drizzle in melted butter and blend until the texture resembles damp sand. Press the mixture firmly into the pan’s bottom and sides using a glass, creating a solid foundation for your lemony delight.

• Bake the Crust

Toast the crust in the oven for 10-15 minutes until it turns a beautiful golden brown. Let it cool completely while reducing the oven temperature to 325°F.

• Whip the Lemon-Infused Filling

Blitz sugar with fresh lemon zest in the food processor to create a fragrant base. In a large bowl, beat cream cheese, salt, and the lemon sugar until smooth and creamy. Gently incorporate eggs one at a time, then mix in heavy cream, lemon juice, and vanilla extract.

• Water Bath Baking

Place the springform pan inside a large roasting pan. Carefully pour hot water halfway up the pan’s sides, creating a steamy environment that helps the cheesecake bake evenly without cracking.

• Slow Bake and Cool

Bake for 50 minutes until the filling is puffy with a gentle jiggle. Turn off the oven, crack the door open, and let the cheesecake rest for an hour, allowing it to cool gradually and prevent surface cracks.

• Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, garnish with a dollop of whipped cream, a drizzle of lemon sauce, and fresh lemon slices for a bright, tangy dessert that’ll make taste buds dance.

Baking Tips for Jamie Oliver Cheesecake Lemon

Swap graham crackers with gingersnaps or shortbread cookies for a unique crunch and complementary flavor profile.

Experiment with different citrus zests like lime or orange to create exciting variations that brighten the cheesecake’s taste.

Ensure cream cheese is room temperature before mixing to prevent lumps and achieve a silky, luxurious filling.

Always use a water bath and cool the cheesecake gradually to minimize surface cracks and maintain a pristine appearance.

Serve Jamie Oliver Cheesecake Lemon Right

• Zest Up the Presentation: Garnish the lemon cheesecake with delicate fresh mint leaves and thin lemon slices for a vibrant, professional look that elevates the dessert's visual appeal.
• Pair with Perfection: Serve alongside a crisp white wine like Sauvignon Blanc or a refreshing citrus-infused iced tea to complement the cheesecake's bright, tangy flavor profile.
• Create Textural Contrast: Add a sprinkle of toasted almond slivers or candied lemon peel on top to introduce a delightful crunch that balances the creamy cheesecake texture.
• Slice with Style: Use a hot, clean knife to cut precise, smooth slices that showcase the cheesecake's silky interior and beautifully defined crust.

Storing Jamie Oliver Cheesecake Lemon Properly

• Preserve Peak Freshness: Store the cheesecake in an airtight container within the refrigerator for up to 5 days, keeping its delicate texture and vibrant flavor intact.
• Freeze for Future Delight: Wrap the entire cheesecake or individual slices tightly in plastic wrap and aluminum foil, storing in the freezer for a maximum of 2 months without compromising taste or quality.
• Smart Serving Strategy: Remove the cheesecake from the refrigerator 15-20 minutes before serving to allow it to soften slightly, enhancing its creamy texture and releasing maximum flavor.
• Temperature Care Technique: Always keep the cheesecake chilled between 35-40°F to prevent bacterial growth and maintain its pristine condition, ensuring each slice remains safe and delicious for your enjoyment.

Tangy Jamie Oliver Cheesecake Lemon Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Jamie oliver’s lemon cheesecake blends zesty citrus with creamy richness. Cool, tangy dessert promises delightful flavors you’ll savor with each refreshing bite.

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Ingredients

Scale 1x2x3x

• 4 packages cream cheese (8 oz/227g, room temperature)
• 3 large eggs (room temperature)
• 1¼ cup granulated sugar (250g)
• ½ cup lemon curd (174g)
• 2¼ cups graham cracker crumbs (270g)
• 6 tbsps unsalted butter (84g, melted)
• 3 tbsps granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• ⅓ cup heavy cream (80ml, room temperature)
• ¼ cup lemon juice (60ml)
• 2 tbsps lemon zest (packed, 10g)
• whipped cream
• lemon slices or zest

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Instructions

1. Crust Preparation: Pulse graham cracker crumbs and sugar in a food processor, then integrate melted butter until mixture resembles moist sand. Press firmly into a foil-lined springform pan, creating an even layer across bottom and sides.
2. Crust Baking: Bake crust at 350°F for 12-15 minutes until edges turn golden brown. Cool completely while reducing oven temperature to 325°F.
3. Flavor Infusion: Process sugar with lemon zest to release aromatic oils, creating a vibrant citrus-enhanced base for the filling.
4. Filling Development: Cream together cream cheese, salt, and lemon-infused sugar until smooth. Gradually incorporate eggs, heavy cream, lemon juice, and vanilla extract, mixing until uniformly blended.
5. Water Bath Assembly: Pour filling into cooled crust, then place springform pan inside a larger roasting pan. Carefully add hot water halfway up the pan’s exterior, ensuring no water penetrates the foil barrier.
6. Precise Baking: Bake for 50-55 minutes until filling appears slightly puffy with a gentle center wobble. Turn off oven, prop door open with a wooden spoon, and allow cheesecake to cool gradually for one hour.
7. Chilling and Finishing: Refrigerate for minimum 4 hours or overnight. Before serving, optionally embellish with lemon sauce, fresh whipped cream, and delicate lemon slice garnishes.

Notes

• Precision Matters: Measure ingredients exactly, especially for the crust and filling, to ensure perfect texture and consistency.
• Water Bath Technique: Carefully add hot water around the pan to create a gentle, even baking environment that prevents cracks and ensures smooth cheesecake.
• Cooling Is Crucial: Allow the cheesecake to cool slowly in the oven with the door slightly open to prevent sudden temperature changes that can cause surface cracking.
• Chill for Perfection: Refrigerate for at least 4 hours or overnight to develop rich flavors and achieve the ideal creamy texture that defines an exceptional cheesecake.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 430
• Sugar: 34g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 150mg