Vanilla & chocolate layered cheesecake

Name: Vanilla & chocolate layered cheesecake
Total time: 29 min
Yield: 8
Ingredients: olive oil or butter for greasing; 2 x 280 g tubs of cream cheese; 150 g icing sugar plus extra for dusting; 3 teaspoons vanilla bean paste; 3 large free-range eggs; 35 g plain flour; 100 g quality dark chocolate (70%); ½ a blood or regular orange; 1 tablespoon runny honey; 200 g fresh raspberries

With dressed raspberries

Vegetarianv

“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! ”

Serves 8

Cooks In29 minutes (5 minutes PREP, 24 minutes COOK)

DifficultyNot too tricky

Fruit Puddings & desserts

Nutrition per serving

Calories 398 20%
Fat 25.3g 36%
Saturates 16.1g 81%
Sugars 33g 37%
Salt 0.4g 7%
Protein 7.4g 15%
Carbs 37.4g 14%
Fibre 2.3g -

Of an adult's reference intake

Jamie's Air-Fryer Meals

By Jamie Oliver

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Ingredients

olive oil or butter , for greasing
2 x 280 g tubs of cream cheese
150 g icing sugar , plus extra for dusting
3 teaspoons vanilla bean paste
3 large free-range eggs
35 g plain flour
100 g quality dark chocolate (70%)
½ a blood or regular orange
1 tablespoon runny honey
200 g fresh raspberries

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Jamie's Air-Fryer Meals

By Jamie Oliver

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Tap For Ingredients

Method

Lightly grease the inside of an 18cm round loose-bottomed cake tin, and line just the bottom with greaseproof paper.
Beat the cream cheese in a large mixing bowl to soften slightly, then sift in the icing sugar and add the vanilla. Beat until smooth, then add the eggs one at a time, 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 out the layer, then place in the air fryer and cook for 10 minutes at 200ºC.
When the time’s up, snap over half the chocolate and pour over half the remaining mixture, smoothing it out to the edges with a spatula. Cook for 7 minutes at 200ºC, then remove.
Snap over the remaining chocolate and top with the remaining mixture, smoothing out as before, and cook for a final 7 minutes at 200ºC.
To make the sauce, squeeze the orange juice into a bowl, add the honey, then mash well with half the raspberries. Scatter in the remaining raspberries, then toss together just before serving.
When the time’s up, allow the cheesecake to cool for 20 to 30 minutes, then slice up and serve with the dressed raspberries.