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Jamie Oliver Mascarpone Cheesecake

Jamie Oliver Mascarpone Cheesecake
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Jamie Oliver Mascarpone Cheesecake is a chilled cheesecake made with mascarpone cheese, lightly sweetened and set without baking. The focus is on a creamy filling paired with a crisp biscuit base, allowing the mascarpone’s soft, dairy-rich flavour to shine.

Ingredients

Scale

For the Biscuit Base

    • 200 g digestive biscuits

    • 100 g unsalted butter, melted

For the Mascarpone Filling

    • 500 g mascarpone cheese

    • 300 ml double cream

    • 100 g icing sugar, sifted

    • Zest of 1 lemon

    • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the tin

Line the base of a 20 cm springform tin with baking paper. This makes releasing the cheesecake clean and stress-free later.

Step 2: Make the biscuit base

Crush the digestive biscuits finely using a food processor or rolling pin. Stir in the melted butter until the mixture resembles damp sand.

Step 3: Set the base

Press the biscuit mixture firmly into the base of the tin using the back of a spoon. Chill in the fridge for 15–20 minutes to firm up.

Step 4: Whip the cream

In a separate bowl, whip the double cream until it holds soft peaks. Stop as soon as it thickens—overwhipping will make the filling heavy.

Step 5: Mix the mascarpone

In another bowl, gently stir the mascarpone with the icing sugar, lemon zest, and vanilla. Mix slowly and smoothly to avoid loosening the cheese.

Step 6: Combine carefully

Fold the whipped cream into the mascarpone mixture in stages. Use a light hand so the filling stays airy and smooth.

Step 7: Fill the tin

Spoon the filling onto the chilled biscuit base and smooth the top with a spatula.

Step 8: Chill until set

Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until fully set and sliceable.

Step 9: Serve

Release from the tin carefully and serve chilled. Add fresh fruit or a light dusting of icing sugar if desired.

Find it online: https://jamieolivereats.uk/mascarpone-cheesecake/