Steps to Make Jamie Oliver Hella Bangin' Easy Cheesecake

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hella bangin' easy cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hella Bangin' Easy Cheesecake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Hella Bangin' Easy Cheesecake is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook hella bangin' easy cheesecake using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Hella Bangin' Easy Cheesecake:

1. Prepare 3 packages cream cheese (8 oz)
2. Prepare 1 pints sour cream
3. Make ready 3 large eggs
4. Get 1 cup sugar
5. Take 2 lemons
6. Make ready 1 tsp vanilla extract
7. Take 3 tbsp heavy cream
8. Take 10 oz white chocolate

Instructions to make Hella Bangin' Easy Cheesecake:

1. Take + leave out cream cheese and sour cream to let soften.
2. Using the double boiling method, add the heavy cream and white chocolate to the top layer. Melt the chocolate thoroughly and stir. Then let cool for a few mins.
3. Preheat the oven to 325°F.
4. Using an electrical mixer, mix together the cream cheese and add the sugar slowly. Mix until the batter is smooth.
5. Mix in the sour cream, vanilla extract, cooled white chocolate, lemon zest and lemon juice.
6. Light beat the 3 large eggs separately. Fold them into the mixture one at a time.
7. Grease the sides of a 9" springform pan. Line the bottom with parchment paper. Pour the batter into the springform pan.
8. Place the springform pan in a big pot. Add water to the pot, about half way of the outside of the springform pan. Bake for ~75-90 mins
9. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. If a toothpick comes out clean, its ready. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.
10. Serve + Enjoy!

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