There is nothing better than a homemade dessert to brighten your day, and there is an easier way to bake simply by using an air fryer.
Jamie Oliver’s vanilla and chocolate layered cheesecake can made in less than 30 minutes, as it only takes five minutes to prepare and 24 minutes to cook.
All you need to do is mix the ingredients together in a bowl and cook the cheesecake layers in batches. Jamie explained: “As the cheesecake layers get higher, they become closer to the heat source, which results in more colour, and ultimately flavour.”
This cheesecake recipe is incredibly easy to follow and is perfect for anyone wanting to treat themself to something delicious without having to spend ages fussing over a stove or oven.
Jamie added: “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.”
READ MORE: Air fryer scones take 12 minutes to cook with Jamie Oliver’s delicious recipe
Instructions
Lightly grease your cake tin and line the bottom with baking paper.
Mix the cream cheese in a large mixing bowl to soften it and then sift in the icing sugar. Add in the vanilla bean paste and mix until well combined.
Crack in one egg at a time and whisk well before adding another, and then sift in the flour and mix thoroughly until you have a smooth creamy mixture.
Pour one-third of the mixture into the lined tin and make sure to give it a gentle shake to even out the layer. Then, place in the air fryer and cook for 10 minutes at 200C.
Once the time is up, take the tin out of the air fryer and snap half the dark chocolate into pieces. Add the chocolate to the tin and pour over half of the remaining mixture.
Smooth the mixture out with a spatula and place it back in the air fryer to cook for seven minutes.
Take the mixture out of the air fryer, snap the remaining dark chocolate and add to the mixture, then pour the remaining mixture into the tin. Cook for seven more minutes at 200C.
Once the time is up, leave the cheesecake to rest for 20 to 30 minutes on the countertop.
To make the cheesecake sauce, squeeze the orange juice into a bowl and add the money and mash well with half the raspberries.
Pour the sauce over the cheesecake once it has cooled and scatter the remaining raspberries on top, and your mouthwatering zesty and chocolatey cheesecake is now ready to serve.
