Jamie Oliver's creamy cheesecake is 'dead easy to make' and bound to impress

The cheesecake only calls for simple ingredients (stock photo)

Jamie Oliver’s deliciously-decadent cheesecake isn’t just easy to make – it will impress your dinner guests to no end.

It may feel like you have to dedicate hours on end to make a dessert worthy of impressing your dinner guests. But you don’t have spend hours sweating in the kitchen to create a master-piece.

Celebrity chef Jamie Oliver’s Mediterranean vanilla cheesecake is a creamy dessert using only five simple ingredients, and is the perfect treat to make for busy people – as it only takes 10 minutes to prepare. He explained: “inspired by the much-loved baked cheesecakes you find in parts of the Mediterranean, this tasty, cheeky little pudding is dead easy together, but the finished result looks super impressive.”

And to make things even better you can add any toppings you like to this vanilla cheesecake. Why not try adding some fresh fruit, caramel drizzle or some chocolate shavings?

The mouth-watering dessert will serve up to 12 people, so it’s perfect to make for your dinner guests – but you don’t need an occasion to enjoy this treat. You can find the full recipe below.

How to make Jamie Oliver’s baked vanilla cheesecake

Ingredients

• 300g of icing sugar (plus extra for dusting)
• Four x 280g tubs of cream cheese
• 70g of plain flour
• Five teaspoons of vanilla bean paste
• Five large eggs

Kitchen essentials needed:

• Olive oil
• 23cm springform cake tin
• Greaseproof baking paper
• Large bowl
• Roasting tray

Instructions

Before you do anything, preheat your oven to 220C and line the base of your cake tin with baking paper, and grease with a bit of olive oil so you can easily remove your cake. Jamie also recommends lightly dusting the tin with icing sugar.

Next, sieve the 300g of icing sugar into a large bowl, and add cream cheese and vanilla bean paste. Simply stir these together until smooth, before you whisk the eggs in one at a time. Now you should sieve the flour into the same mixture, and mix until it’s smooth.

Now your cake mix is done, so pour it into the lined cake tin, before wrapping it in tin foil and putting it on a roasting tray. Now, boil a kettle and carefully pour the water into the roasting tin, filling it about halfway.

This can now be popped on the top shelf of the over and baked for around 20 minutes, or until golden and loosely set in the middle, with a bit of a wobble. When it’s done, take it out of the oven and let it cool in the water for around 15 minutes. Then take it out of the water and leave it to cool completely.

Now you can cover and leave it to chill for at least four hours before serving. While you can be really creative with this tasty dessert, Jamie recommends serving it with “fresh seasonal fruit”.

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