American cheesecake recipe jamie oliver
American cheesecake recipe jamie oliver
An American cheesecake is a classic dessert made with cream cheese, eggs, sugar and vanilla extract. Jamie Oliver’s recipe for American cheesecake involves a buttery biscuit base topped with creamy Philadelphia cheese filling baked to perfection in the oven. The result is a deliciously rich and indulgent dessert that’s perfect for any occasion.
Why people also love american cheesecake recipe jamie oliver
People love Jamie Oliver’s American cheesecake recipe because it is simple to make and tastes delicious. The buttery biscuit base adds a nice crunch to the creamy filling, which has just the right amount of sweetness. Additionally, Jamie Oliver’s recipe is versatile as you can add various toppings like fresh berries or chocolate sauce for an extra burst of flavor. Overall, it is a crowd-pleaser dessert that everyone loves!
Ingredients:
- 200g digestive biscuits
- 100g unsalted butter (melted)
- 600g cream cheese
- 150g caster sugar
- 1 tsp vanilla extract
- Zest of one lemon (optional)
- 3 large eggs
Instructions:
- Preheat your oven to 180°C.
- Crush the digestive biscuits in a food processor until they resemble fine crumbs.
- Add melted butter to the biscuit crumbs and mix well.
- Press this mixture into the bottom of a greased springform cake tin using your hands or back of spoon.
- In another bowl, beat the cream cheese, caster sugar and vanilla extract together until smooth.
- Add in the lemon zest if desired.
- Beat in eggs one at a time until well combined.
- Pour this mixture over the biscuit base and spread it out evenly with a spatula or spoon.
- Bake for 40-45 minutes or until set but still slightly wobbly in the middle.
- Once done, remove from oven and let cool to room temperature before refrigerating for at least an hour (preferably overnight) to allow it to set completely.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 5 minutes (plus cooling and refrigeration time)
- Difficulty: Easy
- Yield: One cheesecake, approximately 8 servings
Equipment Needed:
- Food processor or rolling pin (for crushing biscuits)
- Mixing bowls
- Electric mixer or whisk
- Springform cake tin
Serving Suggestions:
The cheesecake can be served on its own or with toppings of your choice. Some popular options include fresh berries, chocolate sauce, caramel sauce, whipped cream, or a dusting of powdered sugar.
Expert Tips & Tricks:
- Make sure all dry and wet ingredients are at room temperature before mixing.
- Don’t overmix the filling, as this can cause the cheesecake to crack.
- To prevent cracks from forming on the surface of your cheesecake, avoid opening the oven door while it’s baking.
- Allow plenty of time for the cheesecake to cool and set in the fridge before serving.
Nutrition Information:
Per serving (based on 8 servings):
- Calories: 539
- Fat: 41g
- Saturated Fat: 23g
- Carbohydrates: 34g
- Sugar: 26g
- Protein: 9.5g
Presentation:
To present Jamie Oliver’s American Cheesecake recipe, you could serve each slice on a dessert plate with a drizzle of sauce or dollop of whipped cream. You could also decorate with fresh berries or chocolate shavings for an extra touch of elegance.
Variations and substitutions you can try for American cheesecake recipe jamie oliver:
Variations:
- Add in a tablespoon of lemon juice or zest to the filling for a tangy twist.
- Swirl in some fruit puree (such as raspberry, blueberry, or strawberry) into the cheesecake batter before baking.
- Use different types of biscuits for the crust such as Oreos, graham crackers, or shortbread cookies.
- For chocolate lovers, add 100g melted dark chocolate to the filling mixture.
Substitutions:
- Instead of cream cheese, use mascarpone cheese for a richer flavor.
- Swap out caster sugar with brown sugar or honey for an alternative sweetener.
- Use coconut oil instead of butter in the biscuit base if you prefer a dairy-free option.
- Substitute vanilla extract with almond or coconut extract for a different flavor profile.
- For a gluten-free option, use gluten-free biscuits or cookies for the crust.
- Use Greek yogurt instead of sour cream in the filling mixture for a tangy twist.
Recommendations and notices:
Recommendations:
- Use full-fat cream cheese and sour cream to ensure a rich and creamy texture.
- Make sure all ingredients are at room temperature before starting the recipe. This will help them blend together smoothly.
- Chill the cheesecake in the fridge overnight to allow it to set properly.
Notices:
- Be careful not to overmix the filling as this can cause cracks on top of your cheesecake.
- When adding eggs, mix until just combined. Overbeating can lead to a dense or rubbery texture.
- If you don’t have an electric mixer, you can use a whisk instead but be prepared for an arm workout!
- Don’t forget to grease your springform pan well before lining with parchment paper or else it may stick when trying to remove the cheesecake.
- When baking, keep an eye on your cheesecake and adjust the temperature or cooking time as needed. Every oven is different so it’s important to monitor closely.
FAQ for American cheesecake recipe jamie oliver
Yes! This cheesecake can be made up to approximately 2 days in advance. Just keep it refrigerated until ready to serve.
It is recommended as the sides release easily from the base when you want to remove your cheesecake. However, if you don’t have one, you can still use a regular cake tin but just line it with parchment paper so that it’s easier to remove.
To prevent cracking, avoid overbeating the filling mixture and make sure all ingredients are at room temperature before starting. Also, don’t overbake the cheesecake and allow it to cool gradually by turning off the oven and leaving it inside for a few minutes before removing.
Yes, you can use any type of biscuit or cookie that you prefer. Graham crackers are traditionally used in American cheesecakes but digestive biscuits, Oreos, or even shortbread would work well too.
The edges should be set but the center should still have a slight wobble when gently shaken. It will continue to cook as it cools so don’t worry if it seems slightly underdone at first.
Yes, this cheesecake freezes well. Just wrap tightly in plastic wrap and aluminum foil before placing in the freezer. Thaw overnight in the fridge before serving.
