I first stumbled upon Jamie Oliver’s Air Fryer Cheesecake recipe one rainy afternoon while I was craving something indulgent but didn’t want to spend hours in the kitchen. I’ve always loved the idea of using an air fryer for everything, from crispy chicken wings to roasted vegetables. The idea of making cheesecake in one? Game changer. The air fryer gave me the perfect crispy base and a silky smooth filling without having to turn on my oven. It was a lightbulb moment!
This cheesecake is a revelation because it blends simplicity with a surprisingly professional finish. If you’ve never made a cheesecake before, don’t worry-it’s incredibly forgiving. You’ll end up with a delicious dessert that looks like it came straight from a bakery. Let’s dive into why this recipe works so well and how you can master it yourself.
Jamie Oliver’s Air Fryer Cheesecake Recipe
Jamie Oliver has a way of making complex dishes feel like a breeze, and his air fryer cheesecake is no exception. The recipe focuses on minimal prep but delivers big on taste. I was amazed at how the air fryer sped up the process. It usually takes forever to bake a cheesecake in a conventional oven, but this method cuts down the time significantly.
The best part? The air fryer creates that crispy, golden crust without drying out the filling. And because the air fryer uses hot air circulation, you get an even, consistent bake.
Ingredients Needed
I remember gathering these ingredients for the first time and thinking, “I bet I already have most of this in my pantry”. Here’s what you’ll need:
- Digestive biscuits: These give the crust a sweet, buttery flavor that balances the creamy filling perfectly.
- Butter: Melted to bind the crumbs and create that golden, crisp base.
- Cream cheese: Full-fat for the smoothest, richest texture. It’s the backbone of this cheesecake.
- Caster sugar: This sweetens the filling without giving it a grainy texture.
- Eggs: Essential for the structure. They help set the filling to the right consistency.
- Vanilla extract: A dash for that lovely, aromatic depth.
- Sour cream: This adds a tanginess to balance out the sweetness and creaminess.
A quick tip: if you can’t find digestive biscuits, graham crackers work great too! The flavor won’t be quite the same, but it’ll still be delicious.
How To Make Jamie Oliver’s Air Fryer Cheesecake
Making this cheesecake is honestly a breeze, and you don’t need to be an expert baker to pull it off. I remember thinking it would be complicated, but it’s actually pretty simple.
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Prepare The Crust
- Blitz the digestive biscuits into fine crumbs (a food processor works wonders here).
- Mix the crumbs with melted butter and press the mixture into the bottom of your air fryer-safe pan.
- Preheat the air fryer to about 160°C (320°F) and ’bake’ the crust for around 5-7 minutes. This step gives it the crispiness you want.
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Make The Filling
- Beat the cream cheese with sugar until smooth.
- Add in the eggs one at a time, followed by vanilla extract and sour cream.
- Mix until it’s all combined-don’t overmix, though, to avoid air bubbles.
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Cook
- Pour the cheesecake filling over the cooled crust in the air fryer pan.
- Air fry at 160°C (320°F) for about 20-25 minutes, or until the cheesecake is firm but still slightly wobbly in the center. This is key! The cheesecake will set further as it cools.
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Cool
- Allow the cheesecake to cool down in the pan before removing it.
- Chill it in the fridge for at least 2 hours (overnight is best) before serving.
Ingredient Science Spotlight
It’s not just about following the recipe; understanding the ingredients’ roles makes all the difference. For example:
- Cream Cheese: The rich, tangy flavor and smooth texture are crucial to a perfect cheesecake. Full-fat cream cheese is essential because the lower-fat versions often lack the same velvety mouthfeel.
- Butter and Biscuits: The combination of butter and digestive biscuits creates a sturdy base that holds the cheesecake filling in place. It’s all about the balance of fat and crumb. The butter melts into the biscuits, turning them into a solid, crispy shell.
- Eggs: Eggs are the structural element of the cheesecake. They help set the filling while contributing a slight richness that enhances the flavor.
- Sour Cream: This ingredient brings balance. It cuts through the richness of the cream cheese with a subtle tang that prevents the cheesecake from feeling too heavy.
Expert Tips
I’ve picked up a few tricks over the years to make sure your cheesecake turns out perfect every time:
- Avoid overmixing: When beating the cream cheese, don’t overdo it. Overmixing can incorporate too much air, which can lead to cracks in your cheesecake. Aim for a smooth consistency without whipping too much air in.
- Test for doneness: The cheesecake should still have a slight wobble in the center when it’s done. It’s tempting to leave it in too long, but remember, the cheesecake continues to cook as it cools.
- Use a springform pan: If you’re worried about transferring your cheesecake, a springform pan makes life easier. Plus, it looks extra professional!
- Air fryer basket placement: Be sure your cheesecake pan is placed in the center of the air fryer basket to ensure even cooking. If it’s too close to the sides, it might not cook uniformly.
Recipe Variations
While the classic cheesecake is amazing, there’s a lot of room for creativity with Jamie’s recipe. Here are a few ways to mix it up:
- Fruit Toppings: Add a layer of fresh berries or a drizzle of raspberry coulis on top to add a refreshing tang.
- Chocolate Cheesecake: Add cocoa powder to the filling or a layer of melted chocolate. You can also fold in chocolate chips for an extra surprise in every bite.
- Lemon Cheesecake: Add lemon zest and a bit of lemon juice to the filling for a citrusy twist.
- Caramel Swirl: Swirl in caramel sauce before air frying for a rich, decadent variation.
Final Words
Making a cheesecake in the air fryer feels like you’re breaking all the traditional rules of baking, but in the best way possible. The end result is a perfect balance of rich creaminess and a crisp, buttery crust. It’s one of those recipes that feels like magic because it’s so simple yet so satisfying.
For a long time, I thought cheesecake was one of those desserts reserved for special occasions, something requiring a lot of effort. But with Jamie’s air fryer recipe, you get a dessert that’s indulgent, quick, and fun to make.
FAQs
Can I Use A Different Crust For Jamie Oliver’s Air Fryer Cheesecake?
Yes, you can swap out the traditional biscuit crust for alternatives like graham crackers or digestive biscuits depending on your preference.
How Do I Prevent The Cheesecake From Cracking In The Air Fryer?
To avoid cracks, make sure the cheesecake cools slowly in the air fryer with the door slightly ajar and consider using a water bath.
Can I Use A Store-bought Cheesecake Filling Instead Of Making My Own?
You can, but for the best flavor and texture, homemade filling is recommended to match the air fryer method.