Jamie Oliver's 'easy' vanilla cheesecake recipe uses just five ingredients

Jamie Oliver's Mediterranean-style baked vanilla cheesecake is a heavenly dessert that can be prepared in less than 15 minutes. This creamy treat requires only a handful of simple ingredients.

stated: "Inspired by the much-loved baked cheesecakes you find in parts of the , this tasty, cheeky little pudding is dead easy together, but the finished result looks super impressive." This simple-to-make yet impressive dessert can serve up to 12 people and is versatile enough to be personalised with an assortment of toppings such as caramel sauce, chocolate shavings, or fresh fruit.

To create Jamie's mouth-watering baked vanilla cheesecake , follow these simple steps.

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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

Essential items needed in the kitchen

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

Instructions

Begin by preheating the oven to 220C. Prepare the cake tin by lining the base with parchment paper, lightly greasing with olive oil, and then dusting with icing sugar.

Using a large mixing bowl, combine 300g of icing sugar, cream cheese, and vanilla bean paste. Blend until the mixture is smooth.

Next, whisk in the eggs, one by one, before incorporating the flour to form a uniform batter, reports .

Transfer the cheesecake batter to the prepared cake tin, secure the base with foil, and then place the tin in a large oven-safe tray.

Boil the kettle and tip the water very carefully into the roasting tin so that it comes halfway up.

Pop into the oven to bake on the top shelf for approximately 20 minutes, or until it's gorgeously golden and just set in the middle with a gentle wobble.

When ready, remove it from the oven and allow it to cool in its water bath for 15 minutes; afterwards, lift out of the water and let it cool down completely.

Finally, cover it up and give it a chill in the fridge for a minimum of four hours before you serve. Jamie insists it's best enjoyed with "fresh seasonal fruit."