Try Jamie Oliver's air fryer vanilla and chocolate layered cheesecake for an easy dessert
Jamie Oliver's vanilla and chocolate layered cheesecake is a show-stopping dessert that can be made hassle-free in an air fryer.
If you’re looking for an easy dessert that looks impressive and is certain to be a hit with all your guests, Jamie Oliver’s simple air fryer recipe is for you.
The chef came up with a vanilla and chocolate layered cheesecake that is “quite visually different” and takes less than 30 minutes to cook.
This delicious dish, which serves eight, only uses a few ingredients that can easily be found at any supermarket.
Sharing this sweet treat on his website, Jamie 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.”
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%)
½ a blood or regular orange
One tablespoon runny honey
200 g fresh raspberries
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Instructions
Lightly grease an 18cm round loose-bottomed cake tin, and line the base with parchment paper.
In a large mixing bowl, beat the cream cheese until slightly softened. Sift in the icing sugar, add the vanilla extract, and beat until the mixture is smooth. Add the eggs one by one, whisking thoroughly after each addition. Sift in the flour and mix again until combined.
Pour one-third of the batter into the prepared tin, gently shake to level the layer, and place it in the air fryer. Cook for 10 minutes at 200ºC.
Once the time is up, break half the chocolate over the layer and pour half of the remaining batter on top, smoothing it to the edges with a spatula. Cook for another seven minutes at 200ºC, then remove from the air fryer.
Break the rest of the chocolate over the second layer and top with the remaining batter, smoothing it out as before. Cook for a final seven minutes at 200ºC.
To make the sauce, squeeze the orange juice into a bowl, add the honey, and mash with half of the raspberries. Add the remaining raspberries and toss gently just before serving.
After the final cooking time, let the cheesecake cool for 20 to 30 minutes before slicing and serving with the raspberry sauce.