Baking Dessert

Jamie Oliver’s baked berry cheesecake

Name: Baked berry cheesecake recipe by Jamie Oliver
Yield: 8
Ingredients: 400g Cream Cheese, at room temperature; 3 large eggs, at room temperature, lightly beaten; 1 1/4 cups (150g) pure icing sugar, sifted, plus extra, to dust; 1 tsp vanilla extract; 200g frozen mixed berries, thawed at room temperature, then drained well; 100g unsalted butter, chilled, chopped; 200g plain flour; 3-80.00 ml of milk

9 ratings

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Sep 09, 2019

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold – either way, you won't be able to resist going in for seconds. You'll need a 20cm round, 6cm-deep springform cake pan for this recipe.

What you need to know before you start

There is some kitchen equipment required to prepare this baked cheesecake at home. This includes a food processor to make the pastry and the cream cheese filling, plastic wrap, a 20cm round 6cm-deep springform cake pan, a rolling pin, pastry weights and uninterrupted access to an oven.

As this is a baked cheesecake, you will need to take the additional step to blind-bake the pastry and allow it to cool before the cheesecake filling is added and baked a final time. Rolling out the pastry, letting it chill and baking will take roughly 2 hours 30 minutes, so don’t stray too far from the kitchen.

Why is this the best baked berry cheesecake recipe?

Created by British cooking legend Jamie Oliver, this recipe utilises simple and easily accessible ingredients to create this show-stopping dessert, perfect for the holidays, birthdays or whenever you’re craving something sweet. Designed to feed a family of 8, you’ll love the golden, buttery base paired with the luscious creaminess of the filling and the sweet tartness of the mixed berries.

If you’ve never prepared pastry before, don’t stress. This easy recipe is made from just 3 ingredients (butter, flour and milk), and comes together quickly thanks to the help of a food processor.

Is cheesecake better baked or not baked?

Choosing between a baked or no-bake cheesecake is up to personal preference. Baked cheesecakes tend to be a little denser with a velvety texture, while no-bake cheesecakes are lighter and creamier. A no-bake cheesecake will free up precious oven space when you’re preparing other dishes, but often requires overnight chilling for the dessert to set.

What ingredients you’ll need

Cream cheese: Cream cheese forms the rich, creamy base of the cheesecake, providing its signature smooth texture and tangy flavour.

Eggs: Eggs act as a binding agent, helping to set the filling during baking and giving the cheesecake structure.

Pure icing sugar: Icing sugar sweetens the cheesecake filling, balancing the tanginess of the cream cheese.

Vanilla extract: Vanilla adds depth and warmth to the cheesecake filling while complementing the berries' sweetness.

Frozen mixed berries: Frozen mixed berries are used throughout the cheesecake filling. They add a burst of juicy, tart flavour that contrasts with the richness of the cheesecake, while also adding a vibrant pop of colour.

Unsalted butter: Butter is used to provide richness and helps bind the crust ingredients together.

Plain flour: Flour forms the base of the cheesecake crust, giving it stability and a soft, crumbly texture that holds together when sliced.

Milk: Milk adds moisture to the crust, helping to hold everything together.

What is the secret to a good cheesecake?

A cheesecake can be categorised into two main components: the base and the filling. The secret to a good cheesecake is nailing each element.

When it comes to the batter, be sure not to overmix it. Over-beating incorporates too much air into the mixture, which then can cause the cake to collapse, burst or crack as it bakes. Having ingredients at room temperature and softened before you begin preparing the recipe will ensure there’s no need for overly vigorous beating to achieve a smooth result.

For the pastry, it needs to chill and sit at different stages of the bake. Let it chill for 30 minutes after it’s rolled out, then freeze for 10-15 minutes once it’s in the cake pan. Resting the dough is an important step, as it relaxes the gluten and stops the pastry from shrinking when baked.

The base is then baked three different times for best results – once with pastry weights, once without pastry weights and finally with the filling. Blind-baking the pastry is important to achieve a beautiful crispy base for the creamy cheesecake filling.

How to store leftover baked berry cheesecake

Place any leftover cheesecake into an airtight container and store it in the fridge for up to 4 days. You can even bake this a day in advance to allow enough time for the cake to chill and set.

How to serve baked berry cheesecake

Serve this baked cheesecake simply with a light dusting of icing sugar. Or take things to the next level with a dollop of whipped cream, fresh berries and a drizzling of chocolate sauce. Additional toppings like fresh mint leaves and chocolate shavings would also work well.

Place the decorated cake on your favourite platter and bring it to your dinner table with a large knife, serving spoon, dessert plates and forks.

Drink pairings with baked berry cheesecake

Complement the tangy richness of a cheesecake by pairing it with a light and bubbly prosecco or a dry riesling or pinot grigio. For a non-alcoholic option, lean into the berry flavours with a strawberry- or blueberry-spiked lemonade.

If you love Jamie Oliver’s baked berry cheesecake recipe, try this

For more cheesecake recipes that are sure to impress a crowd, try our selection of favourites:

400g Woolworths Cream Cheese, at room temperature
3 large eggs, at room temperature, lightly beaten
1 1/4 cups (150g) pure icing sugar, sifted, plus extra, to dust
1 tsp vanilla extract
200g frozen mixed berries, thawed at room temperature, then drained well

Pastry

100g unsalted butter, chilled, chopped
1 1/3 cups (200g) plain flour
3-4 tbs milk

Method

1.

For the pastry, place butter and flour together in a food processor and whiz until fine crumbs form. Add a large pinch of fine salt then, using the pulse button to whiz, add 1 tbs of milk at a time to the food processor, until the pastry just comes together in a ball. Transfer pastry to a large piece of plastic wrap and flatten out into a disc, wrap up and chill for 30 minutes.
2.

Preheat oven to 200°C/180°C fan-forced. Place a large baking tray in the oven to preheat. Grease base and side of a 20cm round, 6cm-deep springform cake pan.
3.

Roll pastry out on a lightly floured work surface to 5mm thickness, then use it to line the base and side of the prepared pan, allowing pastry to extend up sides, but not overhang the edge. Freeze for 10-15 to firm up.
4.

Line pastry with baking paper and fill with pastry weights. Bake directly on preheated tray in oven for 25-30 minutes, until golden and completely cooked through, then remove the weights and paper. Bake on tray in oven for a further 8-10 minute, until deep golden, then transfer tray to a wire rack and leave pastry to cool slightly for 15 minutes while the heat in oven reduces.
5.

Reduce oven to 180°C/160°C.
6.

Meanwhile, place cream cheese, eggs, sugar and vanilla in a food processor and whiz until completely smooth, scraping down side of bowl occasionally.
7.

Once pastry has cooled slightly, pour in cream cheese mixture and tap base of pan to remove any air bubbles. Spoon over the thawed and drained berries. Bake, on the same baking tray, for 1 hour or until cheesecake still has a slight wobble (it will continue to cook on standing). Transfer pan to a wire rack and cool for 20 minutes before carefully releasing and removing side of pan. Cool completely to room temperature (top will crack on cooling but the cheesecake will be perfectly creamy inside).
8.

Serve dusted lightly with extra icing sugar.