EASY VANILLA CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours 25 minutes
|150 g unsalted butter plus extra for greasing|
|250 g digestive biscuits|
|115 g caster sugar|
|3 tablespoons cornflour|
|900 g half-fat cream cheese (at room temperature)|
|2 large free-range eggs|
|115 ml double cream|
|1 vanilla pod or ½ teaspoon vanilla extract|
|400 g cherries|
|3 heaped tablespoons caster sugar|
|1 swig port or whisky optional|
|icing sugar for dusting|
- Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin.
- Melt the butter, and crush the biscuits, then mix together in a bowl. Lightly press into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool.
- Turn the oven up to 200ºC/400ºF/gas 6.
- Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
- Crack in the eggs and beat well, then gradually add the cream, beating until smooth.
- Halve the vanilla pod lengthways, then scrape out the seeds and add to the bowl (if using), or add the vanilla extract, then finely grate in the lemon and orange zest.
- Scrape the mixture on to the biscuit base, and gently shake to level out the surface.
- Bake the cheesecake in the centre of the oven for 40 to 45 minutes, or until the top is golden and the filling has set around the edges (cover with a piece of tin foil, if browning too much).
- Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
- Before serving, destone the cherries and place in a pan, then sprinkle over the sugar and add a splash of water. Put on a medium-low heat and simmer gently for 10 minutes – if you’ve got some port or whisky handy, feel free to add some.
- Once reduced, it may be a little dry, so add a splash of water to loosen, if needed. Leave to cool, then serve spooned over the cheesecake with a dusting of icing sugar.
Calories 444 calories, FatContent 29.3 g fat, SaturatedFatContent 16.7 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 37.2 g carbohydrate, SugarContent 25.6 g sugar, SodiumContent 0.9 g salt, FiberContent 1.5 g fibre
STRAWBERRY CHEESECAKE RECIPE | OLIVEMAGAZINE
Provided by: Amanda James
Total time: 1 hours
Prep time: 45 minutes
Cook time: 15 minutes
Yield: Serves 8 – 10
|150g butter, melted, plus extra for the tin|
|300g digestive biscuits|
|650g soft cheese|
|175g icing sugar|
|300ml double cream|
|1 vanilla pod, halved lengthways and seeds scraped out|
|1 tsp vanilla extract|
|200g strawberries, hulled and diced|
|250g strawberries, 100g hulled and quartered, 150g halved|
|50g caster sugar|
|1 tsp cornflour|
- Lightly butter the base and sides of a deep 20cm springform cake tin and line the bottom with baking paper. Put the digestive biscuits into a food processor and whizz to crumbs, then add the melted butter and pulse again briefly. Tip into the tin, spread out and press down firmly to make an even base. Put into the fridge to set.
- Put the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy. Add the icing sugar and gently whisk until smooth. Pour the cream into a separate bowl, add the vanilla seeds and extract, and whisk to very soft peaks. Gently fold the cream and diced strawberries into the soft cheese mixture.
- Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours but preferably overnight.
- To make the topping, put the 100g of quartered strawberries into a small pan with the caster sugar and a splash of water, and cook over a low-medium heat for 8-10 minutes or until the sugar has dissolved and the strawberries have softened. Gently mash the strawberries in the pan to break them down, then pass through a sieve into another bowl and pour the juice back into the pan. Add the cornflour and stir constantly on a low heat until the sauce is thickened and smooth. Cool.
- Once the cheesecake has set, take it out of the fridge, carefully remove from the tin and transfer to a serving plate. Pour over the strawberry sauce, top with the remaining halved strawberries and serve.
Calories 677 calories, FatContent 50.9 grams fat, SaturatedFatContent 30.5 grams saturated fat, CarbohydrateContent 46.8 grams carbohydrates, SugarContent 32.4 grams sugar, FiberContent 2.9 grams fiber, ProteinContent 6.2 grams protein, SodiumContent 1.2 milligram of sodium