17 December 2023 , 08:00
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Jamie Oliver has delivered countless mouth-watering recipes to nation, and his latest delicious cheesecake appears to be no exception.
The TV chef's quick-and-easy recipes have proved a hit with foodies, not just for the fact they taste great, but because they require minimal effort. If you're a working parent, you'll know there isn't always time to cook away in the kitchen. These recipes can also be a lifesaver when you need a last-minute idea to impress your friends.
For this wonderful dessert, you'll need only eight simple ingredients - most of which can be found in your kitchen cupboard, including butter and icing sugar (that's if you're a keen baker.) This means you won't need to waste precious minutes at your local supermarket store and can get straight down to the messy work.
Jamie Oliver has simplified this popular dessert with his one-pan approach. On his website, the 48-year-old foodie claimed that the result is a "delicious" dessert packed with fruity flavours - and you'll only need to spend an hour in the kitchen. Here's how to make the family-favourite dessert.
Jamie Oliver's cheesecake is a "game changer" (Paul Stuart)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
Method:
First start by preheating the oven to 160C. Then you want to melt butter in a 28cm ovenproof frying pan over low heat. Next start crushing biscuits with a rolling pin or use a food processor instead. Turn the heat off the stove and tip the biscuit crumbs into the pan, then mix well.
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With the combined mixture, spread and pat it out in an even layer. Put it in the oven to bake for five minutes while still in the pan, before taking it out. You then need to crack your eggs into the food processor - there's no need to clean the biscuit crumbs out beforehand. Add the vanilla and most of the icing sugar and after two minutes, add 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. You then want to take it out and scatter it over the rest of the raspberries, dust it with a little extra icing sugar, and put it back in your oven for another 10 minutes. Lastly, leave it in your fridge for two hours and then it's ready to enjoy!