Jamie Oliver’s mascarpone cheesecake isn’t your average cheesecake. It’s rich, creamy and full of character. just like Jamie’s cooking style. Instead of the classic cream cheese base, this recipe leans on mascarpone, an Italian cheese that’s ridiculously smooth and slightly sweet.
The whole vibe of this cheesecake is rustic but elegant. You get a biscuit base that’s crunchy and buttery. Then comes that silky mascarpone filling which melts in your mouth. There’s often a layer of seasonal fruit or a citrus zest kick that brightens up every bite.
In short? It’s comfort food with a bit of flair.
Jamie Oliver Mascarpone Cheesecake Recipe
Ingredients Needed
Here’s what you’ll need for this beauty. Jamie’s recipes are usually adaptable but this version sticks close to the heart of his mascarpone cheesecake:
For The Base
- 250g digestive biscuits (or graham crackers)
- 100g unsalted butter (melted)
For The Filling
- 500g mascarpone cheese
- 100g icing sugar (sifted)
- 1 teaspoon vanilla extract or seeds from a vanilla pod
- Zest of 1 lemon
- Juice of half a lemon
- 300ml double cream (heavy cream)
Optional Topping Ideas
- Fresh berries (strawberries, raspberries or blueberries work great)
- A drizzle of honey or berry compote
- Crushed pistachios for texture
Nothing too fancy. Just a handful of quality ingredients that work together beautifully.
Equipment Needed
No high-tech gadgets here – just a few kitchen basics:
- Mixing bowls
- A food processor (or a rolling pin and plastic bag for smashing biscuits)
- Springform cake tin (20-23cm is ideal)
- Spatula
- Electric mixer or whisk
- Zester or grater (for the lemon)
- Chilling space in your fridge (this one’s a must)
That’s it. No baking required which makes cleanup easy and keeps things stress-free.
How To Make Jamie Oliver’s Mascarpone Cheesecake
Alright, let’s get into the nitty-gritty.
Step 1: Make The Biscuit Base
Crush the digestive biscuits into fine crumbs. A food processor works fast but smashing them with a rolling pin is oddly satisfying.
Pour in the melted butter and mix until the crumbs are fully coated. It should feel like damp sand.
Press the mixture firmly into the bottom of your springform tin. Smooth it out with the back of a spoon. Pop it into the fridge while you tackle the filling.
Step 2: Whip Up The Filling
In a large bowl, combine the mascarpone, icing sugar, vanilla, lemon zest and lemon juice. Give it a gentle mix. just until it starts to come together.
In a separate bowl, whip the double cream until it forms soft peaks. Don’t over-whip. You want it light and pillowy.
Fold the whipped cream into the mascarpone mix. Do it slowly to keep that lovely airy texture.
Step 3: Assemble
Spoon the filling onto the chilled base. Use a spatula to smooth the top.
Back into the fridge it goes – for at least 4-6 hours but overnight is even better. It sets up beautifully and becomes easier to slice.
Step 4: Serve It Up
Once it’s set, run a knife around the edge of the tin and release the springform.
Top with fresh berries, a drizzle of honey or whatever takes your fancy.
Slice. Serve. Watch it disappear.
What I Learnt
Making Jamie’s mascarpone cheesecake taught me a few things:
- Mascarpone is magic. It gives a luxurious creaminess that regular cream cheese just doesn’t match.
- You don’t need an oven to impress. Seriously – this cheesecake has all the wow-factor with none of the baking stress.
- Lemon is key. That little hit of citrus lifts the whole dish. Don’t skip it. It balances the richness perfectly.
- Chill time is everything. It might be tempting to dig in early but giving it time in the fridge makes all the difference.
Also, presentation doesn’t have to be fussy. A handful of berries and a swipe of honey and it looks like it came from a café.
Recipe Tweaks For Jamie Oliver’s Mascarpone Cheesecake
Jamie’s version of mascarpone cheesecake is rustic and indulgent, with that classic creamy center and crumbly biscuit base. But hey-there’s always room to play. These tweaks will take it from great to unforgettable.
1. The Base – Beyond Digestives
Jamie usually goes with digestive biscuits. Totally solid choice. But if you want a deeper flavor, try:
- Ginger snaps – for a warm, spicy kick
- Oreo crumbs – especially good if you’re topping it with berries
- Speculoos/Biscoff – adds caramel notes that go ridiculously well with mascarpone
You can also swap out a bit of the butter for salted butter. That salt hit? Game-changer.
2. Sweetener Adjustments
Jamie sometimes uses caster sugar in the filling. You can cut back the sugar by about 20%-mascarpone is naturally rich, so it doesn’t need as much sweetening as, say, cream cheese.
If you’re feeling bold, try maple syrup or honey instead. They bring in subtle earthy tones and help the filling stay velvety.
3. Boozy Upgrades
A cheeky splash of Amaretto, Limoncello or even Marsala wine in the mix can elevate the flavor with minimal effort. Add just a tablespoon to the filling. enough to tease the palate without overpowering the mascarpone.
4. The Topping – Where You Can Shine
Jamie keeps it seasonal-berries, maybe a fruit compote. You can stick with that or try:
- Roasted figs with honey and thyme
- Lemon zest + pistachios for crunch
- A swirl of raspberry coulis just before serving
- A dusting of cocoa powder if you’re leaning toward a tiramisu vibe
Want to skip fruit? Shaved dark chocolate or a layer of salted caramel works beautifully, especially in cooler months.
Storage Tips For Leftovers
Let’s be honest-leftovers are rare with a cheesecake this good. But if you somehow have extra slices, here’s how to keep them in top shape.
1. Fridge It Right
Wrap individual slices tightly in cling film or store them in an airtight container. Make sure no air gets in-mascarpone doesn’t like to dry out. It’ll keep nicely in the fridge for up to 4 days.
2. Freeze Like a Pro
Yes, you can freeze it. But do it smart:
- Slice it first.
- Wrap each piece in plastic wrap, then foil.
- Label and date-no mystery desserts in the freezer drawer.
- Store for up to a month for best quality.
To eat: thaw overnight in the fridge. Avoid microwaving-it’ll wreck the texture.
3. Avoid the Soggy Base
The longer it sits, the more the biscuit base can go soggy. You can help this by using a thicker crust (add a tablespoon more butter) or even brushing the base with a bit of melted chocolate before adding the filling. It creates a barrier that keeps the crunch.
What To Eat With Jamie Oliver’s Mascarpone Cheesecake?
The cheesecake’s rich, creamy, slightly tangy. so whatever you pair it with should either cut through the richness or complement the softness. Here’s how to build a moment around it.
1. Fruit That Pops
Fresh berries are classic for a reason. They brighten the whole experience. But don’t stop there:
- Poached pears in red wine
- Citrus segments (grapefruit + orange)
- Stewed rhubarb with a hint of vanilla
These all add contrast, color and a touch of acidity.
2. Liquids That Love It
Skip overly sweet drinks. Go with:
- Espresso or strong black coffee. The bitterness balances the sweetness
- Sparkling wine. Think Prosecco or Cava, nothing too heavy
- Vin Santo or Moscato. Sweet but structured dessert wines that play well with mascarpone
3. Texture Play
Add something crunchy on the side. a biscotti, toasted almonds or a scoop of candied walnuts. That little crackle with the smooth filling? Heavenly.
4. Keep It Simple
Honestly, sometimes all it needs is a light dusting of icing sugar and a small mint leaf. Understated, clean and lets the cheesecake be the star.
FAQs
Can I Substitute The Mascarpone Cheese With Something Else?
You can use cream cheese, but the flavor and texture may be slightly different. Mascarpone gives it a richer, creamier taste.
How Do I Make The Cheesecake Base Crunchy?
Make sure to use finely crushed biscuits (like digestive or graham crackers) and press them down firmly before baking or chilling.
Can I Make Jamie Oliver’s Mascarpone Cheesecake In Advance?
Yes, it’s actually better if you make it a day ahead. This allows the flavors to set and develop.
