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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Flavor Infusion: Process sugar with lemon zest to release aromatic oils, creating a vibrant citrus-enhanced base for the filling.
- 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.
- 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.
- 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.
- 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