Jamie Oliver’s Vanilla Cheesecake is one of those desserts that manages to feel both fancy and comforting at the same time. It’s smooth, creamy and rich without being too heavy. The vanilla brings warmth and the biscuit base adds just the right amount of crunch. It’s not overly sweet-just balanced.
Jamie’s version stays true to the classic but, like all his recipes, it’s got a rustic, unfussy charm. It’s the kind of cheesecake you bring to a family gathering and everyone thinks you bought it from some trendy café.
Jamie Oliver Vanilla Cheesecake Recipe
Ingredients Needed
Alright, let’s break it down. The ingredients are pretty straightforward. No weird, hard-to-find stuff-just the good basics.
For The Base
- 250g digestive biscuits (you can swap with graham crackers if you’re outside the UK)
- 150g unsalted butter (melted)
For The Filling
- 900g cream cheese (full-fat-don’t mess around with low-fat here)
- 150g icing sugar
- 1 vanilla pod (or 1 tbsp vanilla bean paste if you’re not using the pod)
- Zest of 1 lemon
- 1 tbsp lemon juice
- 3 large free-range eggs
- 150ml double cream (heavy cream works too)
Optional: A bit of fresh fruit or berry compote for topping. but Jamie keeps it pretty simple.
Equipment Needed
Don’t worry-you don’t need a commercial kitchen. But having the right gear definitely helps.
- 23cm springform cake tin (this is key. makes removing the cheesecake a breeze)
- Mixing bowls (a couple, for base and filling)
- Electric mixer (a hand whisk will do but expect a workout)
- Rubber spatula or wooden spoon
- Microplane or fine grater (for that lemon zest)
- Baking paper
- Oven
And ideally, some patience. Cheesecakes need time to chill and set. Rushing it never ends well.
How To Make Jamie Oliver’s Vanilla Cheesecake
Let’s get into the process. It’s not complicated but it does require some attention. Here’s how it goes, step by step:
1. Prep The Tin
Grease your springform tin and line the bottom with baking paper. This helps when you’re removing the cheesecake later.
2. Make The Biscuit Base
Crush your digestive biscuits until they’re crumbs-either in a food processor or the old-school way with a rolling pin and zip-lock bag. Stir in the melted butter until it’s all coated and resembles wet sand. Press the mixture firmly into the bottom of your tin. Flat and even is what you want. Chill in the fridge while you make the filling.
3. Get The Filling Going
In a large bowl, beat the cream cheese until smooth. Add the icing sugar, vanilla seeds (split the pod and scrape them out), lemon zest and juice. Mix well until everything is combined.
Add the eggs one at a time, mixing in between. Then pour in the cream and beat until silky and smooth. Don’t overmix-it should look glossy, not whipped.
4. Assemble And Bake
Pour the filling over your chilled base and tap the tin gently on the counter to release any bubbles. Pop it into a preheated oven at 160°C (320°F) for about 45-50 minutes. The edges should be set but the middle will have a slight wobble.
Once done, turn the oven off, open the door a crack and let the cheesecake sit for another hour. This helps avoid cracks on top.
5. Chill It. Seriously.
After it cools completely, chill in the fridge for at least 4 hours-overnight is better. This is when the texture transforms from ’soupy’ to “velvety perfection”.
What I Learnt
First lesson: patience makes the cheesecake. Rushing the cooling or skipping the chill time is a one-way ticket to a sad, soggy dessert.
Second: ingredients matter. Use full-fat cream cheese. The texture depends on it. Same with the vanilla-real vanilla makes a noticeable difference.
Also, I realized that baking a cheesecake is part science, part intuition. You’ve got to trust your oven and not panic if it’s a little jiggly in the middle. That’s actually what you want.
Last? This recipe is forgiving. You don’t need to obsess over every gram or whisk too precisely. Jamie’s style is about relaxed cooking. and that comes through here.
Recipe Tweaks For Jamie Oliver’s Vanilla Cheesecake
Jamie Oliver’s vanilla cheesecake is already a beauty-creamy, rich and packed with that real vanilla flavor. But maybe you’re itching to put your own spin on it? Let’s dive into a few ways you can tweak the recipe without messing with the magic too much.
1. Crust Upgrades
Jamie usually goes for a basic biscuit base. You know-digestives, butter, maybe a pinch of salt. Solid stuff. But you can absolutely play here.
- Swap biscuits: Try graham crackers, gingersnaps or Biscoff for a deeper, spiced flavor.
- Add texture: A handful of crushed nuts (pecans or almonds) mixed into the base brings crunch and depth.
- Brown the butter: This little touch adds a nutty, caramel-like note to the crust that makes it unforgettable.
2. Lighten It Up
Want something a bit less rich? Sub out some full-fat cream cheese with ricotta or Greek yogurt. This gives the cheesecake a lighter, fluffier vibe without losing that creamy texture.
- Pro tip: Strain the yogurt or ricotta overnight so it’s thick and won’t water down the mix.
3. Go Seasonal With Toppings
Jamie often tops his cheesecake with a berry compote. Delicious, yes but you can switch it up based on what’s in season:
- Spring: Rhubarb and strawberry compote
- Summer: Fresh peaches or grilled pineapple
- Autumn: Caramelized apples with a hint of cinnamon
- Winter: Blood oranges or pomegranate with a drizzle of honey
4. Infuse The Flavor
Vanilla is the star but supporting actors can shine too.
- Lemon zest adds brightness to cut through the richness.
- A swirl of dulce de leche in the filling? Game-changer.
- Use real vanilla beans if you can. The flecks are beautiful and the flavor is next-level.
Storage Tips For Leftovers
Got a few slices left over? Lucky you. Here’s how to store them so they stay luscious instead of turning into fridge fossils.
1. Chill It Right
Wrap the cheesecake slices individually in parchment paper, then pop them into an airtight container. That keeps them from drying out and picking up odd fridge smells.
- Fridge life: About 4-5 days
- Don’t stack: The cheesecake’s too delicate. Stacking causes squishing.
2. Freezer Friendly? Yep!
Cheesecake actually freezes surprisingly well.
- Wrap slices tightly in cling film, then again in foil.
- Store in a zip-top bag or freezer-safe container.
- When you’re ready to eat, thaw overnight in the fridge.
The texture might be slightly less silky but honestly? Still very good.
What To Eat With Jamie Oliver’s Vanilla Cheesecake?
A slice of cheesecake is already a treat on its own but pairing it with the right extras can elevate it into something even more indulgent. or even refreshing.
1. Fresh Fruit
This is a classic combo for a reason. The cool, clean taste of fresh fruit cuts through the richness like a dream.
- Try raspberries, blackberries or sliced mango.
- Citrus segments (like orange or grapefruit) are great if you want some zing.
2. Sauces & Drizzles
Add a little drama to your dessert plate.
- Salted caramel sauce brings a rich, buttery edge.
- Berry coulis adds brightness and color.
- Dark chocolate ganache turns it into a chocoholic’s fantasy.
3. Crunchy Add-Ons
Texture matters.
- Toasted nuts (almonds, pistachios)
- Crumbled honeycomb
- Even a few crushed biscotti for an Italian vibe
4. Something To Sip
Pair it with a small glass of something.
- Coffee: Straight espresso or a cappuccino balances out the sweetness.
- Dessert wine: A late harvest Riesling or Sauternes is rich enough to match the cheesecake.
- Tea: Go for Earl Grey or a delicate jasmine. something aromatic but not overpowering.
FAQs
Can I Use A Different Biscuit For The Base?
Yes, you can swap the digestive biscuits for graham crackers or any other biscuit you prefer.
How Long Does The Cheesecake Need To Set In The Fridge?
It should set for at least 4 hours, but overnight is even better for a firmer texture.
Can I Make This Cheesecake Without Gelatin?
Jamie’s recipe does use gelatin to help the cheesecake set. If you prefer not to use it, try substituting with agar-agar or using more cream cheese for a firmer result.
