I still remember the first time I tried a cheesecake made in an air fryer. At first, I thought it sounded strange-an air fryer is for crispy fries and chicken, not delicate desserts like cheesecake, right? But when I tried Jamie Oliver’s Air Fryer Cheesecake recipe, my skepticism quickly faded. The result was a creamy, perfectly set cheesecake with just the right amount of sweetness and texture. The air fryer did what it does best-created a golden crust while keeping the inside velvety smooth. That first bite was a revelation.
I thought, "Why haven’t I been doing this all along?" So now, I’m here to share the magic with you.
Jamie Oliver’s Air Fryer Cheesecake Recipe
Jamie Oliver has this brilliant ability to simplify complex recipes without losing any of the flavor or magic. His air fryer cheesecake recipe is no different. It’s straightforward, accessible, and perfect for those of us who want to make something special without spending hours in the kitchen.
This recipe is a bit of a game-changer. It takes the usually long process of making a cheesecake (baking for hours, waiting for it to set) and shortens it significantly while still maintaining that rich, luxurious flavor and texture we crave from a cheesecake.
Why The Air Fryer Works So Well
- The air fryer distributes heat evenly, which helps the cheesecake set without drying out.
- You get a lovely, crisp crust without the need for a water bath or excessive oven heat.
- It’s fast and more energy-efficient than baking.
Ingredients Needed
Making this cheesecake doesn’t require anything too complicated. The beauty of this recipe is in its simplicity. You probably already have most of these ingredients in your kitchen. Here’s what you’ll need:
- Digestive biscuits (or graham crackers) – these form the crumbly, sweet base.
- Butter – used to bind the crust and add a rich flavor.
- Cream cheese – this is the main element of the cheesecake filling.
- Sugar – for that touch of sweetness to balance the richness of the cream cheese.
- Vanilla extract – a must for adding that deep aromatic flavor.
- Eggs – they set the cheesecake while keeping it light and airy.
- Sour cream – for creaminess and a little tanginess that contrasts with the sweetness.
- Lemon juice (optional) – brightens up the flavor profile and gives it a fresh finish.
You can also make adjustments based on what you have or what you like. I’ve swapped out the digestive biscuits for cookies or even oatmeal, and it still works wonders.
How To Make Jamie Oliver’s Air Fryer Cheesecake
Making Jamie Oliver’s cheesecake in an air fryer is simpler than you might think. The hardest part is waiting for it to cool down and set. Here’s a step-by-step breakdown:
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Prepare The Crust
- Crush your biscuits (digestive or graham crackers) into fine crumbs. I find it easiest to put them in a plastic bag and crush them with a rolling pin.
- Melt the butter and mix it with the crushed biscuits. Press this mixture into the bottom of your air fryer pan to form a solid, compact crust.
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Prepare The Filling
- In a bowl, beat together the cream cheese, sugar, vanilla extract, eggs, sour cream, and a little lemon juice (if you’re using it). Mix until it’s smooth and creamy.
- Pour this filling over the crust.
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Air Fry The Cheesecake
- Preheat the air fryer to about 160°C (320°F). Set your cheesecake inside and cook for around 25 minutes. You’ll know it’s done when the edges are set, but the center is still slightly wobbly.
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Cool And Serve
- Let the cheesecake cool in the pan for at least an hour before transferring it to the fridge. It will continue to set as it chills, which is key to getting that perfect creamy texture.
I’ve often found that the hardest part of this whole process is just the waiting, but it’s so worth it!
Ingredient Science Spotlight
Each ingredient in this cheesecake has a specific role, and understanding this can elevate your baking game. Let’s dive into the science behind some key ingredients:
- Cream cheese: The star of the show, cream cheese is what gives the cheesecake its rich, dense texture. It has a high fat content, which makes the filling smooth and luxurious. The fat also helps create that melt-in-your-mouth consistency.
- Eggs: Eggs are essential for binding the ingredients together and giving structure to the cheesecake. The proteins in eggs coagulate when heated, setting the cheesecake so it doesn’t just collapse into a gooey mess.
- Butter: It’s not just for flavor. The butter helps create a smooth, slightly crunchy crust. The fat in the butter prevents the crust from becoming too hard or dry.
- Sugar: This sweetens the cheesecake and helps it brown slightly during cooking, adding that golden finish. It also plays a role in the texture by contributing to the moisture balance.
- Sour cream: The sour cream’s acidity balances out the richness of the cream cheese, creating a more complex flavor profile. It also adds to the overall smoothness of the filling.
Understanding the science behind these ingredients helps make the process feel more intuitive. You’ll know what each element does and why it matters.
Expert Tips
- Crust consistency: Make sure your crust is pressed in tightly to avoid it crumbling after baking. If it’s too loose, it won’t hold up as well.
- Eggs at room temperature: Let your eggs come to room temperature before mixing them into the batter. Cold eggs can cause the mixture to curdle or become unevenly incorporated.
- Don’t overmix: When you’re beating the cream cheese and sugar, don’t overdo it. Overmixing can introduce too much air into the batter and cause cracks on the surface of your cheesecake.
- Cooling time is key: Be patient! Let the cheesecake cool completely at room temperature before transferring it to the fridge. This allows the cheesecake to finish setting without any sudden temperature shifts that could affect the texture.
Recipe Variations
One of the best things about Jamie Oliver’s Air Fryer Cheesecake is how adaptable it is. Here are a few variations you can try:
- Fruit topping: After the cheesecake has chilled, top it with fresh berries, sliced fruits, or a fruit compote. Strawberries and raspberries work especially well, giving the dessert a refreshing contrast to the richness of the cheesecake.
- Chocolate version: Add some melted chocolate into the filling for a chocolate cheesecake. You can also mix in cocoa powder for a deep, rich flavor.
- Spiced version: Add a pinch of cinnamon or nutmeg to the crust or filling for a spiced twist.
- Nut crust: Swap the digestive biscuits for ground almonds or other nuts for a more flavorful and crunchy base.
- Vegan or dairy-free: You can substitute the cream cheese with a vegan version and use a plant-based butter substitute. Just make sure to choose a cream cheese alternative with a similar texture to keep the consistency right.
Final Words
Making Jamie Oliver’s Air Fryer Cheesecake is an experience that combines simplicity, flavor, and a bit of culinary magic. The air fryer really does bring out the best in this cheesecake, making it quick, easy, and surprisingly foolproof. It’s the kind of dessert that impresses without stressing you out.
I’ve found myself making it for everything from casual family dinners to more formal gatherings. Every time, it gets compliments, and I get to tell people about how I made it in the air fryer!
FAQs
Can I Use A Regular Cheesecake Crust For Jamie Oliver’s Air Fryer Cheesecake?
Yes, you can use a traditional graham cracker or biscuit crust. Just make sure it’s tightly pressed before cooking.
How Long Does It Take To Cook Jamie Oliver’s Air Fryer Cheesecake?
It takes about 20 to 25 minutes depending on the thickness and your air fryer model.
Can I Make Jamie Oliver’s Air Fryer Cheesecake Ahead Of Time?
Yes, it’s great for making in advance! Just refrigerate it after cooking and serve it chilled.