Jamie Oliver's 'quite different' air fryer cheesecake recipe with vanilla and chocolate layers

cheesecake
-Credit: (Image: Getty)


If you're after a dessert that's both easy to make and sure to impress, Jamie Oliver has just the thing with his straightforward air fryer cheesecake recipe.

The celebrity chef has whipped up a vanilla and chocolate layered cheesecake that's not only "quite visually different" but also can be ready in under half an hour. This tasty creation, perfect for serving up to eight people, requires just a handful of ingredients readily available at your local supermarket, reports the Express.

Jamie shared this indulgent recipe on his website, he said: "Made with simple ingredients and a clever method, this is such a comforting but beautiful dessert, and cooking it in layers in an air fryer presents the perfect opportunity to add bonus flavour.

"As the cheesecake layers get higher, they become closer to the heat source, which results in more colour, and ultimately flavour."

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Air-fryer vanilla and chocolate layered cheesecake recipe

Ingredients:

- olive oil or butter, for greasing

- Two x 280 g tubs of cream cheese

- 150 g icing sugar, plus extra for dusting

- Three teaspoons vanilla bean paste

- Three large free-range eggs

- 35 g plain flour

- 100 g quality dark chocolate (70 percent)

- 12 a blood or regular orange

- One tablespoon runny honey

- 200 g fresh raspberries

Instructions:

Start by lightly greasing an 18cm round loose-bottomed cake tin and lining the base with parchment paper.

In a large bowl, whip the cream cheese until it's slightly softened. Add the sifted icing sugar and vanilla extract, then beat until smooth.

Incorporate the eggs one at a time, whisking well after each addition. Sift in the flour and mix until combined.

Pour a third of the mixture into the prepared tin, give it a gentle shake to level it out, and pop it in the air fryer. Cook for 10 minutes at 200C.

When the timer goes off, scatter half the chocolate over the layer and pour over half of the remaining mixture, smoothing it to the edges with a spatula. Cook for another seven minutes at 200C, then take it out of the air fryer.

Scatter the rest of the chocolate over the second layer and top with the remaining mixture, smoothing it out as before. Cook for a final seven minutes at 200C.

For the sauce, squeeze the orange juice into a bowl, add the honey, and mash with half of the raspberries. Just before serving, add the remaining raspberries and give them a gentle toss.

After the final cooking time, let the cheesecake cool for 20 to 30 minutes before slicing and serving with the raspberry sauce.

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