Jamie Oliver’s cheesecake recipe that only takes 30 minutes to make (Image: Getty)
’s layered cheesecake combines all the usual ingredients to make this but without the need for it to be baked or stored in the fridge for hours.
Topped with a vibrant raspberry and orange sauce, this is a showstopper that’s sure to impress guests despite being made in just a few minutes in an .
Sharing this from his cookbook Easy Air Fryer on his official website, the chef said: “Made with simple ingredients and a clever method, this is such a comforting but beautiful , 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.”
When made as per Jamie’s instructions, this cheesecake should bake in just 33 minutes and yield eight servings.
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Jamie Oliver’s air-fryer cheesecake combines all the typical ingredients to make the classic recipe (Image: Getty)
Jamie Oliver’s air-fryer cheesecake recipe
Ingredients
Unsalted butter, for greasing
600g full-fat cream cheese
150g icing sugar, plus extra for dusting
Three tsp vanilla bean paste
Three large free-range eggs
Three five grams plain flour
100g dark chocolate (70 percent)
Half a blood or regular orange
One tbsp runny honey
200g raspberries
Method
Ensure that your 18cm loose-bottomed cake tin will fit inside your air-fryer. Once confirmed, lightly grease the tin and line the bottom with greaseproof paper for easy removal later.
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Jamie Oliver’s air-fryer cheesecake recipe is made with a “clever method” (Image: Getty)
In a large bowl, beat the cream cheese until it softens slightly. Sift in the icing sugar and add the vanilla extract. Continue beating until the mixture becomes smooth.
Gradually add the eggs, one at a time, whisking thoroughly after each addition. Sift in the flour and mix again until fully combined.
Pour about a third of the batter into the prepared tin, giving it a gentle shake to level it out. Place the tin in the air-fryer and cook at 200C for 10 minutes.
Afterward, break up half of the chocolate and scatter it over the partially cooked base. Then pour half of the remaining batter over the chocolate, smoothing it to cover the edges with a spatula. Cook for an additional seven minutes at 200C.
Once done, break the rest of the chocolate and scatter it over the mixture. Pour the remaining batter over the top, smoothing it again to cover evenly.
Cook for another seven minutes at 200C, then remove the tin and let the cheesecake cool to room temperature, or refrigerate for a chilled treat.
For the raspberry sauce, combine the orange juice and honey in a bowl. Mash in half of the raspberries and stir them well. Just before serving, add the remaining whole raspberries, mixing gently.
Carefully loosen the edges of the cheesecake with a knife, then remove it from the tin. Slice it up and serve with the freshly made raspberry sauce.