I remember the first time I tried Jamie Oliver’s mascarpone cheesecake. It was at a family gathering, and my cousin had made it. The creamy texture, the rich flavor, and the smoothness of the mascarpone left such an impression that I had to ask for the recipe. Jamie’s style of cooking always seemed approachable, yet extraordinary at the same time. I was curious about how this simple dessert could taste so indulgent. After trying it out myself, I understood why it’s a favorite among many. There’s something magical about how mascarpone, a soft Italian cheese, transforms a regular cheesecake into a masterpiece. Let’s dive deep into how to make it and why it’s such a winning recipe.
Jamie Oliver’s Mascarpone Cheesecake Recipe
Jamie Oliver’s mascarpone cheesecake is a blend of simplicity and sophistication. The recipe focuses on fresh ingredients and easy steps, making it a go-to when you want to impress at a dinner party or just indulge in a homemade dessert. The beauty of this cheesecake lies in how the mascarpone gives it a lighter texture compared to traditional cream cheese cheesecakes. The flavors meld perfectly, making each bite feel like you’re eating something rich but not overly heavy.
Ingredients Needed
For the base:
- Digestive biscuits: These are essential. They give that perfect crunch and balance the rich creaminess of the filling.
- Butter: You need to melt it so the biscuit crumbs stick together to form a solid base. It also adds richness.
For the filling:
- Mascarpone cheese: This is the star ingredient. It’s a creamy, Italian cheese that brings a soft texture and a mild, slightly sweet flavor. It’s less tangy than cream cheese, making it perfect for this dessert.
- Cream cheese: Adding this gives the cheesecake structure, making it firmer than if you used only mascarpone.
- Sugar: Sweeten it up! You can use caster sugar to keep it smooth and fine.
- Lemon zest: A touch of zest brightens the flavors without overpowering the creaminess.
- Vanilla extract: Adds that warm depth to the dessert.
- Eggs: To help set the cheesecake and give it structure.
- Double cream: To make the filling rich and decadent.
How To Make Jamie Oliver’s Mascarpone Cheesecake
Here’s how I’ve made it over the years:
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Start With The Base
- Crush the digestive biscuits into fine crumbs. You can use a food processor, or if you don’t have one, put them in a ziplock bag and crush them with a rolling pin.
- Mix the crumbs with melted butter and press them into the base of a springform pan. Make sure it’s compact and even, then chill it in the fridge to set.
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Make The Filling
- Beat the mascarpone cheese, cream cheese, and sugar until smooth. It’ll be thick but should blend seamlessly.
- Add the eggs, one at a time, beating well after each. The mixture should become creamy.
- Stir in the double cream, lemon zest, and vanilla extract. This is where the cheesecake becomes beautifully indulgent.
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Bake
- Pour the filling into your prepared crust and smooth the top.
- Bake at 160°C (320°F) for around 45-50 minutes. The center should still have a slight wobble when you gently shake the pan. Turn off the oven and leave the cheesecake in there for another hour to set before letting it cool completely in the fridge for at least four hours.
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Serve
- You can top it with fresh berries or a drizzle of honey. The cheesecake is rich enough to stand on its own but adding a topping enhances the experience.
Ingredient Science Spotlight
Let’s talk about mascarpone. This Italian cheese is the secret weapon in this recipe. Unlike cream cheese, which has a sharp, tangy profile, mascarpone is smooth and slightly sweet. Its high-fat content (around 60% fat) creates that creamy, velvety texture that feels luxurious in your mouth. The slight sweetness makes it ideal for desserts, especially in cheesecakes where you want a flavor that doesn’t overpower the sweetness of the sugar.
The addition of double cream increases the richness. It’s a perfect balance: the mascarpone’s smoothness and the cream’s depth of flavor make the filling melt in your mouth, without becoming too heavy. The eggs provide structure. As the cheesecake bakes, the proteins in the eggs coagulate, setting the filling while still allowing it to stay creamy. And of course, the digestive biscuits have a scientific role in texture too. When combined with butter, they form a firm but buttery crust that contrasts perfectly with the smooth filling.
Expert Tips
- Chill for longer: If you want the perfect set cheesecake, be patient. Let it cool in the fridge for at least 4 hours, but overnight is even better.
- Don’t overmix the batter: Overbeating can incorporate air, leading to cracks in your cheesecake as it bakes.
- Water bath (optional): To avoid cracks, place your cheesecake in a water bath while baking. It helps ensure even cooking and moisture retention.
- Choose a good quality mascarpone: The flavor of your mascarpone can make or break the cheesecake, so don’t skimp on this ingredient.
Recipe Variations
There are so many ways to make this cheesecake your own. Here are a few ideas:
- Add flavorings to the filling: You could add melted chocolate or caramel to the filling for a twist. Just melt it down and mix it into the batter before baking.
- Add fresh fruit: Top the cheesecake with strawberries, blueberries, or raspberries for a burst of freshness. You could even make a berry compote and swirl it into the cheesecake filling before baking.
- Nuts in the crust: Add some crushed nuts, like almonds or hazelnuts, to the biscuit crust to give it an extra crunch and depth of flavor.
- Baked or no-bake?: If you prefer a no-bake cheesecake, you can skip the eggs and simply chill the cheesecake until it firms up. You might need a bit more gelatine to help it set properly.
Final Words
This mascarpone cheesecake is one of those recipes that always feels special. It’s easy enough to make on a weeknight but refined enough for any celebration. Each bite feels indulgent, yet it’s surprisingly light due to the mascarpone. The recipe is also flexible, allowing you to personalize it in so many ways. Whether you’re sticking to Jamie’s original or adding your own twists, it’s a foolproof dessert that will impress anyone lucky enough to try it.
FAQs
How Do I Make Jamie Oliver’s Mascarpone Cheesecake?
You start by preparing the base with crushed biscuits and melted butter. Then mix mascarpone, cream cheese, sugar, and vanilla for the filling. Once it’s set, top it with fresh fruit or a fruit compote.
Can I Make Jamie Oliver’s Mascarpone Cheesecake Without Gelatin?
Yes, you can skip the gelatin and use double cream instead for a smoother consistency. The cheesecake will still hold its shape if chilled properly.
How Long Does Jamie Oliver’s Mascarpone Cheesecake Need To Chill?
It should chill for at least 4 hours but overnight is best to let the flavors set and the texture firm up.