Air-fryer layered vanilla cheesecake

Name: Air-fryer layered vanilla cheesecake
Cook time: 33 min
Total time: 33 min
Yield: 8
Ingredients: unsalted butter, for greasing; 600g full-fat cream cheese; 150g icing sugar, plus extra for dusting; 3 tsp vanilla bean paste; 3 large free-range eggs; 35g plain flour; 100g dark chocolate (70%); ½ a blood or regular orange; 1 tbsp runny honey; 200g raspberries

With dressed raspberries

33 mins plus cooling

Not Too Tricky

serves 8

About the recipe

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. It’s quite visually different and was a real favourite at JO HQ during testing. Enjoy!

nutrition per serving

Calories

21%

Fat

38%

Saturates

85%

Sugars

37%

Salt

Protein

15%

Carbs

15%

Fibre

of an adult’s reference intake

Recipe From

Jamie's Air-Fryer Meals

By Jamie Oliver

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Easy Air Fryer

By Jamie Oliver

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Ingredients

unsalted butter, for greasing

600g full-fat cream cheese

150g icing sugar, plus extra for dusting

3 tsp vanilla bean paste

3 large free-range eggs

35g plain flour

100g dark chocolate (70%)

½ a blood or regular orange

1 tbsp runny honey

200g raspberries

Method

Check that an 18cm loose-bottomed cake tin fits in your air fryer, then lightly grease it and line the base with greaseproof paper.
Beat the cream cheese in a large bowl to soften slightly, then sift in the icing sugar, add the vanilla and beat until smooth. One by one, add the eggs, whisking well after each addition. Sift in the flour and beat once more.
Pour one-third of the mixture into the lined tin, shake gently to even it out, then place the tin in the drawer and cook for 10 minutes at 200°C.
Now, snap over half the chocolate, then pour over half the remaining mixture, smoothing it out to the edges with a spatula. Cook for 7 minutes at 200°C.
Next, snap over the rest of the chocolate and pour over the remaining mixture, again smoothing to the edges. Cook for a final 7 minutes at 200°C, then remove and cool to room temperature, or enjoy cold from the fridge.
To make the sauce, squeeze the orange juice into a bowl, add the honey, then mash well with half the raspberries, stirring through the remaining whole raspberries just before serving. Loosen the edges of the cheesecake with a knife, then remove, slice, and serve with the raspberry sauce.

This recipe is for a 1-drawer air fryer.

All recipes from Easy Air Fryer were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

Tags

Air-fryer Cake Cheesecake Baking Dessert Chocolate Entertaining