Jamie Oliver's one-pan baked lemon cheesecake is 'delicious' - recipe (2024)

Jamie claimed that the result is a “delicious” dessert packed with fruity flavours (Image: GETTY)

Baked cheesecakes have a fairly dense texture as they are set with a combination of eggs and heat.

Unlike the unbaked kind, they’re more complex to make with more than just the fridge required to achieve the perfect consistency on the base and filling.

That said, British chef Jamie Oliver has simplified this popular dessert with his one-pan approach.

Sharing his recipe for baked lemon cheesecake on his website, Jamie claimed that the result is a “delicious” dessert packed with fruity flavours.

Not only is it easy to make with just eight simple ingredients, but it cooks in just one hour so it’s great for a last-minute pudding.

READ MORE: Cheesy ham and leek pie is 'comfort food at its best' - just 6 ingredients

Baked cheesecake has a denser texture due to the addition of eggs in the mixture (Image: Getty)

Ingredients

• 100g unsalted butter
• 250g Lotus Biscoff or ginger nut biscuits
• Four large eggs
• One teaspoon vanilla bean paste
• 100g icing sugar , plus extra for dusting
• 680g cream cheese
• One lemon
• 300g raspberries

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The baked cheesecake is perfect for a Christmas dessert (Image: Getty)

Method

This baked dessert will cook best in a preheated oven set to 160C, so start with this before moving onto the buttery base.

In a 28cm ovenproof frying pan, melt the butter over low heat. Meanwhile, blitz the biscuits until fine in a food processor or place in a zip-lock bag and crush with a rolling pin.

Turn the heat off the stove and tip the biscuit crumbs into the pan, then mix well.

Once combined, spread and pat out the buttery mixture in an even layer, going slightly up the sides. Bake for five minutes while still in the pan, then remove from the oven.

Crack the eggs into the food processor - there’s no need to clean the biscuit crumbs out beforehand - then add the vanilla and most of the icing sugar.

Blitz for two minutes until pale before adding in the cream cheese and lemon juice.

Pour this mixture evenly over the biscuit base then mash half the raspberries and the remaining icing sugar with a fork, swirl through the top and bake for 15 minutes.

Pull out the pan and scatter over the rest of the raspberries, dust with a little extra icing sugar, then return to the oven for another 10 minutes.

At this point, switch from the oven to the grill on full power, until the top is “beautifully golden” and just starting to catch.

Remove the cheesecake from the oven and leave to cool, then chill in the fridge for two hours before serving.

Jamie claimed: “The texture won’t be completely smooth but boy will it be delicious”.

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