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Jamie Oliver 5 Ingredients Baked Cheesecake

Jamie Oliver 5 Ingredients Baked Cheesecake
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Jamie Oliver 5 Ingredients Baked Cheesecake is a simple baked cheesecake made with a buttery biscuit base and a creamy filling prepared from cream cheese, eggs, and sugar. The cheesecake is baked gently until the edges are set while the center retains a slight wobble, then cooled and refrigerated until firm.

Ingredients

Scale

For the Biscuit Base

    • 250g digestive biscuits

    • 100g unsalted butter, melted

For the Cheesecake Filling

    • 600g full-fat cream cheese

    • 150g caster sugar

    • 3 large eggs

These five main ingredients are all you need for the basic cheesecake. For serving, you can add fresh berries or another simple topping if desired.

Optional Serving Ingredients

    • Fresh raspberries

    • Fresh strawberries

    • Blueberries

    • Raspberry coulis

    • Lemon zest

    • Icing sugar

    • Fresh mint

Instructions

Step 1: Preheat the Oven

Preheat your oven to 160°C (320°F). Grease the base and sides of a 20cm springform cake tin and line the base with baking paper.

A moderate oven temperature is important because cheesecake benefits from gentle, even cooking rather than the high heat used for many cakes.

Step 2: Make the Biscuit Base

Crush the digestive biscuits into fine crumbs using a food processor or place them in a sealed bag and crush them with a rolling pin.

Mix the crumbs with the melted butter until they resemble damp sand and hold together when pressed.

Step 3: Press the Base Into the Tin

Transfer the biscuit mixture into the prepared cake tin. Press it firmly and evenly across the bottom using the back of a spoon or the bottom of a glass.

Place the base in the refrigerator for about 15 minutes while you prepare the filling.

Step 4: Prepare the Cheesecake Filling

Place the cream cheese and caster sugar in a large mixing bowl. Beat gently until smooth and combined.

Add the eggs one at a time, mixing just until each egg is incorporated. Avoid excessive whisking because incorporating too much air can cause the cheesecake to puff up and crack during baking.

Step 5: Pour the Filling Over the Base

Remove the chilled biscuit base from the refrigerator and carefully pour the cheesecake mixture over it.

Gently tap the tin against the work surface a couple of times to release any large air bubbles.

Step 6: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for approximately 45–55 minutes.

The edges should look set while the center should still have a slight wobble when the tin is gently moved. Don’t wait for the center to become completely firm in the oven, as the cheesecake will continue setting as it cools.

Step 7: Cool Gradually

Turn off the oven and leave the cheesecake inside with the door slightly open for about 20–30 minutes.

This gradual cooling helps reduce the risk of the cheesecake cracking because of a sudden temperature change.

Step 8: Chill Until Firm

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 9: Remove From the Tin

Run a thin knife carefully around the edge before releasing the springform tin.

Transfer the cheesecake to a serving plate and decorate with fresh berries or your preferred topping.

Step 10: Slice and Serve

Use a sharp knife warmed under hot water and wiped dry between cuts to create clean slices. Serve chilled with fresh berries or fruit sauce.

Find it online: https://jamieolivereats.uk/5-ingredients-baked-cheesecake/