Method

1. Preheat the oven to 180ºC/350ºF/gas 4, and

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Bloomin' easy vanilla

grease and line the bottom and sides of a
24cm springform cake tin.
cheesecake
2. Melt the butter, and crush the biscuits, then
WITH CRUMBLY BISCUIT BASE & CHERRY COMPOTE
mix together in a bowl. Lightly press into the
base of the prepared tin and bake for 10
VEGETARIAN

minutes. Remove from the oven and leave to

cool.
3. Turn the oven up to 200ºC/400ºF/gas 6.
4. Combine the sugar and cornflour in a bowl,
add the cream cheese and beat, ideally with
an electric whisk, until creamy.
5. Crack in the eggs and beat well, then
gradually add the cream, beating until
smooth.
6. Halve the vanilla pod lengthways, then scrape
out the seeds and add to the bowl (if using),
or add the vanilla extract, then finely grate in
the lemon and orange zest.
7. Scrape the mixture on to the biscuit base, and
gently shake to level out the surface.
8. Bake the cheesecake in the centre of the oven

SAVE
for 40 to 45 minutes, or until the top is
golden and the filling has set around the
12 1 HOUR 25 MINUTES PLUS COOLING TIME
edges (cover with a piece of tin foil, if
SUPER EASY
browning too much).
9. Let itPER
NUTRITION cool at room
SERVING temperature and serve
after 2 or 3 hours, or, for a slightly firmer

Ingredients
texture, place it in the fridge until it’s nice and

150 g cold.
unsalted butter , plus extra for greasing
10. Before serving, destone the cherries and place
250 g digestive biscuits
in a pan, then sprinkle over the sugar and add
115 g caster sugar
a splash of water. Put on a medium-low heat
and simmer
3 tablespoons gently for 10 minutes – if you’ve
cornflour
got some port or whisky handy, feel free to
900 g half-fat cream cheese , (at room
add some.
temperature)
11. Once reduced, it may be a little dry, so add a
2 large free-range eggs
splash of water to loosen, if needed. Leave to
115 mlcool,
double
thencream
serve spooned over the cheesecake
with a dusting of icing sugar.
1 vanilla pod , or ½ teaspoon vanilla extract

1 lemon

1 orange

CHERRY COMPOTE

400 g cherries

3 heaped tablespoons caster sugar

1 swig port or whisky , optional

icing sugar , for dusting

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RECIPE ADAPTED FROM

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Jamie
BY JAMIE OLIVER

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