Jamie Oliver Mascarpone Cheesecake Recipe [Tips & Tricks]

I remember the first time I tried a mascarpone cheesecake. It was at a friend’s dinner party, and I couldn’t stop talking about how smooth and velvety the texture was. I was used to the dense, heavy cheesecakes that could be a bit too much. But this one? It was lighter and more delicate, yet still rich in flavor. That cheesecake was a revelation, and I immediately began my search for the perfect recipe.

Enter Jamie Oliver. I’ve always admired his style – fun, simple, and never over-complicated. When I came across his mascarpone cheesecake recipe, I knew it was worth a shot. After making it, I was hooked. It’s a dessert that’s just as fun to make as it is to eat, and it always gets rave reviews. So, if you’re looking for a cheesecake that’s creamy, indulgent, and surprisingly easy to whip up, this is your recipe.

Jamie Oliver’s Mascarpone Cheesecake Recipe

Jamie’s mascarpone cheesecake is the perfect mix of sweet, tangy, and indulgent. The mascarpone cheese gives it a rich yet creamy texture, while the crunchy base offers the ideal contrast. What I love most is that it doesn’t require any baking, which makes it a no-fuss option for last-minute dinner parties or when you just need something comforting.

Here’s how Jamie does it:

• Base: Crunchy biscuits (digestive or graham crackers work best) combined with melted butter
• Filling: A blend of mascarpone cheese, cream cheese, and double cream, sweetened just right
• Topping: Typically, a layer of fresh fruit, sometimes with a sweet glaze to finish

It’s fresh, it’s luxurious, and it’s downright easy.

Ingredients Needed

When I made this cheesecake, I couldn’t believe how simple the ingredients were. Here’s a breakdown:

• For The Base

  • Digestive biscuits or graham crackers (about 250g)
  • Melted butter (around 125g)

• For The Filling

  • Mascarpone cheese (250g)
  • Cream cheese (200g)
  • Double cream (300ml)
  • Icing sugar (150g)
  • Vanilla extract (a tsp)

• For The Topping

  • Fresh berries (like raspberries or strawberries)
  • Optional: honey or fruit glaze

It’s the kind of recipe that you can make without running to 10 different stores. You likely already have most of these ingredients in your kitchen.

How To Make Jamie Oliver’s Mascarpone Cheesecake

I’ll walk you through it step-by-step. When I first made this, I was surprised by how easy it was to get perfect results.

1. Prepare The Base

   • Crush your biscuits into fine crumbs. You can do this with a rolling pin or in a food processor.
   • Stir in the melted butter until everything’s coated.
   • Press this mixture into a springform pan, creating an even, firm base. Then pop it in the fridge to chill for at least 30 minutes (this helps it set properly).

2. Make The Filling

   • Beat together the mascarpone, cream cheese, and double cream. I love using an electric whisk for this because it makes it nice and smooth.
   • Add the icing sugar and vanilla extract, and mix until it’s fluffy and sweet but not too thick. The texture should be just right – creamy but not too runny.

3. Assemble The Cheesecake

   • Once the base is chilled and firm, pour the creamy filling on top. Smooth it out with a spatula.
   • Refrigerate the cheesecake for at least 4 hours (or overnight if you can resist!).

4. Finish With Fruit

   • Once set, top with fresh berries and a drizzle of honey or fruit glaze. This adds a burst of color and freshness.

It’s that easy. Seriously, no baking, no complicated steps.

Ingredient Science Spotlight

Let’s break down the ingredients, shall we? You might be thinking: "Why mascarpone and cream cheese?" Here’s the science behind it:

• Mascarpone cheese: This is an Italian cream cheese with a higher fat content (about 60%), which makes it ultra creamy and smooth. When blended with cream cheese, you get a texture that’s thick yet light – the perfect base for any cheesecake.
• Double cream: It has a fat content of around 48%, which is ideal for whipping into a stable and luxurious filling. The high fat content gives the cheesecake its rich mouthfeel.
• Icing sugar: This dissolves much faster than regular sugar, giving the filling a smooth and velvety texture without the gritty feel of granules.
• Vanilla extract: This adds depth of flavor and a comforting, aromatic note that complements the richness of the cheeses.

It’s all about achieving the perfect balance between creamy and light, and Jamie nails it.

Expert Tips

I’ve learned a few tricks over time that make this recipe even more foolproof:

• Chill the base: I can’t stress this enough. If the base isn’t chilled properly, it can crumble when you slice the cheesecake. I usually let mine chill for at least 30 minutes, but longer is even better.
• Whisk the cream cheese: If you don’t beat the cream cheese and mascarpone well enough, the filling can end up lumpy. Take your time with this step and get it smooth!
• Don’t rush the chilling time: This cheesecake really benefits from being left to set overnight. The longer it chills, the better the texture will be.
• Toppings: Fresh berries work wonders, but don’t be afraid to try other fruits like peaches, mangoes, or even figs. You can also drizzle a bit of melted chocolate on top for extra indulgence.

Recipe Variations

One of the things I love about Jamie’s mascarpone cheesecake is how adaptable it is. Here are a few variations I’ve tried and loved:

• Chocolate Mascarpone Cheesecake: Add melted chocolate into the filling for a rich, indulgent twist.
• Lemon Mascarpone Cheesecake: Incorporate lemon zest and juice into the filling for a citrusy kick. The acidity balances the richness of the mascarpone beautifully.
• Nutty Base: Swap some of the digestive biscuits for ground almonds or crushed hazelnuts for a different texture and flavor.
• Mini Cheesecakes: Make individual cheesecakes by using muffin tins. Perfect for a party or when you want a smaller serving.
• Tropical Toppings: Try topping the cheesecake with fresh tropical fruits like mango, pineapple, or passion fruit for a fresh, exotic touch.

The possibilities are endless!

Final Words

This recipe has a special place in my heart because it’s so approachable yet sophisticated. It’s the kind of dessert that can impress guests but still feel like it’s something you could make on a weeknight for yourself. And honestly, the more I make it, the more I tweak it. Sometimes I add extra fruit, sometimes I go heavy on the vanilla. But no matter what, it always tastes like a little slice of heaven.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Mascarpone Cheesecake?

You’ll need mascarpone cheese, digestive biscuits, butter, sugar, vanilla extract, eggs, and lemon juice.

Can I Use A Different Biscuit For The Base?

Yes, you can swap digestive biscuits with graham crackers or any other plain biscuits you like.

How Do I Make The Cheesecake Base?

Crush the biscuits, mix with melted butter, and press the mixture into the base of your pan. Chill to set.

Can I Make The Cheesecake Without Eggs?

Yes, you can make a no-bake version or try using an egg substitute like aquafaba or silken tofu.

How Long Should I Bake The Cheesecake For?

Bake it for about 50 minutes or until the center is just set and the edges are slightly golden.

Can I Use A Different Type Of Cheese Instead Of Mascarpone?

You can try cream cheese or ricotta, but mascarpone gives it a creamy and rich texture.

Is The Cheesecake Served Chilled Or Warm?

The cheesecake should be chilled for at least 4 hours before serving.

Can I Add Fruit Toppings To The Cheesecake?

Absolutely! Fresh berries or a fruit compote are great options to complement the rich flavor.

How Can I Prevent My Cheesecake From Cracking?

Avoid overbaking and let it cool slowly in the oven with the door slightly ajar. A water bath can also help.

Can I Freeze Jamie Oliver’s Mascarpone Cheesecake?

Yes, you can freeze it for up to 1-2 months. Just wrap it tightly and thaw in the fridge before serving.