Description
Jamie Oliver’s Baked Vanilla Cheesecake is a classic baked cheesecake with a crunchy biscuit base and a creamy vanilla-flavored filling. Baked until set and golden on top, this dessert has a rich and smooth texture that’s both comforting and indulgent. Finished with fresh berries or a drizzle of caramel, this cheesecake is versatile and loved by all.
Ingredients
For the Biscuit Base
- 200g Digestive Biscuits (or graham crackers): Adds a crunchy, buttery base.
- 75g Unsalted Butter (melted): Binds the biscuit base.
For the Cheesecake Filling
- 600g Cream Cheese (at room temperature): Creates a rich, creamy texture.
- 150g Caster Sugar: Sweetens the filling without being too heavy.
- 2 tbsp Plain Flour: Stabilizes the filling.
- 3 Large Eggs: Adds structure and smoothness.
- 1 tsp Vanilla Extract: Enhances the flavor.
- 200ml Sour Cream: Adds creaminess and a slight tang.
- Zest of 1 Lemon (optional): Adds brightness to the flavor.
For Topping (Optional)
- Fresh Berries: Strawberries, blueberries, or raspberries for a fresh touch.
- Powdered Sugar: For a light dusting.
- Caramel or Chocolate Sauce: For added richness.
Instructions
Step 1. Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2. Make the Biscuit Base
In a food processor, pulse the digestive biscuits until they turn into fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin. In a mixing bowl, combine the biscuit crumbs with the melted butter until well-coated. Press the mixture firmly into the bottom of the springform pan to create an even layer. Chill in the fridge while you prepare the filling.
Step 3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy. Add the plain flour and mix until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and lemon zest if using, and mix until the filling is smooth and lump-free.
Step 4. Pour the Filling into the Pan
Remove the springform pan from the fridge and pour the cheesecake filling over the chilled biscuit base. Use a spatula to smooth the top.
Step 5. Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 6. Chill the Cheesecake
After cooling in the oven, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Step 7. Serve and Add Toppings
Remove the cheesecake from the springform pan and transfer it to a serving plate. Top with fresh berries, a dusting of powdered sugar, or a drizzle of caramel or chocolate sauce if desired.