0 from 15 votes
Air fryer cheesecake
This creamy air fryer cheesecake recipe is so easy to make and delivers a light, fluffy but creamy cheesecake that is perfect served with homemade berry sauce as dessert.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 45 mins
Servings: 10
Calories: 334 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the crust
- 200 g (7oz) cookies graham crackers/digestive biscuits
- 60 g (¼cup) melted butter
For the filling
- 500 g (1lb) cream cheese room temperature
- 125 g (½ cup) caster sugar
- 25 g (1½ tbsp) flour
- 2 eggs
- 125 ml (½ cup) sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Make the crust by blending the cookies in a food processor until fine.
- Mix the cookie crumbs with melted butter then press the mixture into the bottom and up the sides of a springform pan. I used a 20cm/7 inch pan.
- Place in the air fryer basket and air fry at 200ºC/400ºF for 5 minutes until golden brown.
- To make the filling, whip room temperature cream cheese with a hand mixer (or use the bowl of your stand mixer fitted with the paddle attachment) until fluffy.
- Scrape down the bowl a few times in between mixing.
- Add the caster sugar and flour and mix for another minute. Scrape down the bowl again.
- Add the eggs, one at a time, scraping the bowl after each addition.
- Stir in the sour cream, the teaspoon vanilla and lemon zest.
- Pour the cheesecake batter into the baked crust then place back in the air fryer.
- Bake at 170ºC/340ºF for 10 mins then turn the temperature down to 110ºC/230ºF and cook for a further 20-30 minutes.
- Check after 20 minutes to see if the cake is done.
- Cooking time will vary from air fryer to air fryer (as it would from oven to oven). The edges should be set with the center still wobbly.
- Remove the cheesecake from the air fryer then allow to cool on a wire rack to room temperature. Cover with foil or plastic wrap and refrigerate overnight until set.
- Serve the cheesecake with the berry sauce and a dollop of whipped cream.
Cup of Yum
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
77mg
(26%)
Sodium
311mg
(13%)
Potassium
184mg
(5%)
Fiber
0.3g
(1%)
Sugar
20g
(40%)
Vitamin A
531IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 311mg | 13% |
| Potassium | 184mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.