Gordon Ramsay’s cheesecake is a smooth, oven-baked dessert made with cream cheese, sugar, eggs, and a touch of citrus zest, all sitting on a buttery biscuit base. It’s a more refined version of the traditional cheesecake, known for its balance of richness and lightness, without being overly dense or sweet.
200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted
1 tablespoon granulated sugar
500g full-fat cream cheese, softened
200g sour cream
150g granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons all-purpose flour (optional, for added stability)
Berry compote or fresh fruit
Lemon curd
Chocolate shavings or sauce
Preheat the oven: Set oven to 160°C (320°F). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust: Combine crushed biscuits, melted butter, and sugar. Mix until it resembles wet sand. Press firmly into the base of the pan. Chill in the fridge for 15 minutes while preparing the filling.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating gently to avoid incorporating too much air.
Add remaining ingredients: Stir in the sour cream, vanilla extract, lemon zest, lemon juice, and flour (if using). Mix until just combined and smooth.
Assemble and bake: Pour the filling over the chilled crust. Tap the pan gently on the counter to remove air bubbles. Bake for 50–60 minutes, or until the edges are set and the center is slightly wobbly.
Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to room temperature before chilling in the fridge for at least 4 hours or overnight.
Serve and garnish: Release from the springform pan. Serve plain or with your favorite toppings.
Find it online: https://gordonramsayeats.com/gordon-ramsay-cheesecake/