Cheesecake Heaven… Jamie style

I have mentioned Aunt Phil in a previous post… as she is well-remembered (for me) for 2 main reasons… her love of bubbles (oh bless her soul – how I appreciate this) and her amazing cheesecakes… in fact – a friend of her son’s once actually wrote an *ode to a cheesecake* based on the savouring of one of hers!! SERIOUSLY!

So as I mentioned… there was always an open bottle of bubbly in one of the double fridge doors (amongst a few unopened ones) and some cheesecake – baked; banana and caramel; strawberry; chocolate swirl, etc etc….

Strangely enough – I was never a big cheesecake fan until I met her! Which got me experimenting in the kitchen with a few cheesecake recipes… which lead me to believe that my favourite type to make (and eat) is the Baked Cheesecake version….

I have a few recipes now… some require being baked in a *water bath* (aka Bain-marie) while others are as easy peasy as the one below… no additional elbow grease is required… and even though I found this recipe originally in the *Cook with Jamie: My guide to making you a better cook*

and was called * Bloomin’ easy vanilla cheesecake* …I adapted it… left out the lemon and orange zest (it is beautiful enough without this added flavour… TRUST ME)… and I don’t make the cherry compote like he does (not because I am lazy… but because I think this cheesecake recipe is flavoursome without it! But you can make the choice… my adaption… or Jamie’s original which I might add is on the menu at Fifteen Trattoria… but hey… we all know who is queen of the kitchen, eh???)

Jamie Oliver Cheesecake

150g melted Butter

250g crushed biscuits (the best are the speculoos type :))

115g Castor Sugar

3 Tbls cornflour

900g Cream cheese (don’t get swayed by the amount… it is TOTALLY worth it!)

2 Large eggs

115ml Double Cream

  1. Preheat oven to 180C
  2. Mix crushed biscuits with the melted butter and press into the tin
  3. cook for 10min – remove from oven
  4. Turn oven up to 200C
  5. combine sugar and cornflour
  6. Add Cream cheese and beat until creamy
  7. Add eggs and beat well
  8. Gradually add cream, beating until smooth
  9. Bake for 40-45min
  10. cool for about 2-3hr at room temperature

cut thick slices and enjoy responsibly!! 🙂

gloriously soft inside....