Cheesecake is a timeless dessert that combines a rich, creamy filling with a buttery crust, making it perfect for any occasion. Jamie Oliver’s 8-inch cheesecake recipe offers a simple yet indulgent approach that results in a smooth, flavorful treat everyone will love. Its balanced sweetness and velvety texture make it a standout dessert that’s easy to prepare and impressive to serve.
Ingredients
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened (full-fat for best results)
150g caster sugar
2 teaspoons vanilla extract
3 large eggs
200ml sour cream or full-fat Greek yogurt
100g strawberry or raspberry jam (for topping)
Instructions
- Preheat your oven to 160°C (320°F). Grease an 8-inch springform cake pan and line the bottom with parchment paper.
- In a bowl, combine the crushed digestive biscuits with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the base of the prepared pan to create the crust. Use the back of a spoon or a flat-bottomed glass to pack it down firmly.
- Bake the crust in the preheated oven for about 10 minutes to set it. Remove from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and creamy. This can be done with a hand or stand mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition to incorporate fully. Scrape down the sides of the bowl as needed.
- Gently fold in the sour cream or Greek yogurt until the mixture is uniform and smooth.
- Pour the filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake the cheesecake in the oven for about 50-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking and ensures a smooth surface.
- Remove from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cheesecake to firm up.
- Before serving, spread the jam evenly over the top of the cheesecake. You can warm the jam slightly for easier spreading if desired.
Tips
- For a gluten-free version, substitute digestive biscuits with gluten-free cookies or graham crackers.
- If you prefer a tangier flavor, add a tablespoon of lemon juice or zest to the filling.
- To prevent cracks, do not overmix the batter and avoid opening the oven door during the first 40 minutes of baking.
- Leftover cheesecake can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 2 months.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh berries, a dollop of whipped cream, or a drizzle of extra jam. It pairs beautifully with a cup of tea or coffee, making it an ideal dessert for gatherings or a special treat after dinner.
Variations
For a chocolate twist, fold in 100g of melted dark chocolate or cocoa powder into the filling before baking. You can also swap the jam topping for fresh fruit compote or caramel sauce for a different flavor profile. Adding a layer of fruit preserves inside the cheesecake can create a delightful surprise in every bite. Experiment with different toppings like chopped nuts or a dusting of cocoa powder for added texture and visual appeal.
Storage and Reheating
Refrigerate the cheesecake for up to 4 days for optimal freshness. Keep it covered with plastic wrap or in an airtight container. If you wish to serve it warm, microwave individual slices for about 10-15 seconds to soften the filling slightly, though it’s best enjoyed chilled for the full cheesecake experience. For leftovers, freezing slices wrapped tightly in plastic wrap and then in foil can preserve them for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from being made at least a day in advance. It needs to chill in the fridge for a minimum of 4 hours, but overnight is ideal for the best flavor and texture. Preparing ahead also allows the flavors to meld and the cheesecake to set properly.
Can I use low-fat ingredients?
While you can substitute with lower-fat cream cheese or Greek yogurt, the texture and richness may be affected. Full-fat ingredients produce a creamier, more stable cheesecake. If using low-fat options, be mindful that it might be slightly softer and less firm after chilling.
What if my cheesecake cracks during baking?
Cracks often occur when the cheesecake is overbaked or cooled too quickly. To prevent this, bake until just set and avoid opening the oven door during the first 40 minutes. Cooling the cheesecake gradually in the oven with the door ajar helps maintain a smooth surface.
Can I add flavors to the crust?
Absolutely! You can mix in a teaspoon of cinnamon or ginger into the biscuit crumbs for an added spice note. Alternatively, add a handful of crushed nuts or shredded coconut to the crust mixture for extra texture and flavor.
Is it necessary to use a springform pan?
Using a springform pan makes it much easier to remove the cheesecake without damaging its shape. If you don’t have one, line a regular cake pan with parchment paper and carefully transfer the cheesecake once cooled. However, a springform pan is highly recommended for a clean, professional presentation.
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