This delicious vanilla cheesecake recipe from Jamie Oliver will be a hit with all of your dinner guests – and it only takes 10 minutes to prepare, before it is baked in the oven
Jamie Oliver’s scrumptiously rich cheesecake is not just a breeze to whip up – it’s also guaranteed to dazzle your dinner guests. You might think that preparing an impressive dessert for your dinner party requires endless hours in the kitchen, but there’s no need to break a sweat over a culinary showstopper.
Star chef Jamie Oliver’s Mediterranean vanilla cheesecake is a luxuriously creamy delight crafted from just five basic ingredients. It’s an absolute godsend for those with a packed schedule – taking a mere 10 minutes to throw together.
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Jamie said: “inspired by the much-loved baked cheesecakes you find in parts of the Mediterranean, this tasty, cheeky little pudding is dead easy together, but the finished result looks super impressive.”
What’s more, you can jazz up this vanilla cheesecake with a topping of your choice – maybe some sumptuous fresh fruit, a decadent caramel drizzle or even shavings of rich chocolate?
This luscious dessert can generously cater to up to 12 diners, making it an ideal showpiece for any gathering – though let’s be honest, you don’t really need a special event to indulge in such deliciousness. The full recipe is below.
Make Jamie Oliver’s baked vanilla cheesecake
Ingredients
- 300g of icing sugar (plus extra for dusting)
- Four x 280g tubs of cream cheese
- 70g of plain flour
- Five teaspoons of vanilla bean paste
- Five large eggs
Kitchen essentials
- Olive oil
- 23cm springform cake tin
- Greaseproof baking paper
- Large bowl
- Roasting tray
Instructions
Start off by preheating your oven to 220C, and take the precaution of lining your cake tin base with some parchment paper. A light smear of olive oil will make sure your cheesecake departs smoothly from the tin post-baking. Jamie also suggests a gentle sprinkle of icing sugar over the tin.
Next up, sift 300g of icing sugar into a big bowl, chuck in the cream cheese and vanilla bean paste, and stir until you’ve got a smooth mixture.
Then, crack the eggs in one by one, whisking each until just combined. Time to sieve in the flour and give it another mix until everything’s silky smooth. Your cake batter is ready to go.
Pour it into your prepped tin, wrap the whole thing in foil, and set it on a roasting tray. Boil the kettle, then carefully pour the hot water into the tray until it’s about halfway up the sides of the cake tin.
Whack it on the top shelf of the oven and bake for roughly 20 minutes, or until it’s golden and just set with a slight jiggle in the middle. Once it’s done, let it cool in the water bath for about 15 minutes, then remove and let it cool down completely.
Cover the cake and stick it in the fridge to chill for at least four hours before you serve it up. While you can jazz it up however you like, Jamie Oliver suggests pairing it with “fresh seasonal fruit” for a bit of pizzazz.
