Air Fryer Cheesecake
User Reviews
5
Air Fryer Cheesecake
Description
The Air Fryer Cheesecake's crust is made from finely crushed graham crackers mixed with melted butter, pressed into a lined loose-bottomed pan for even support. The filling blends full-fat cream cheese, sour cream, sweetened condensed milk, eggs, and vanilla, whipped to a smooth consistency without excessive air incorporation to avoid cracking or rising too much. Baking in an air fryer requires monitoring to allow the cheesecake to set with a slight jiggle in the center, indicating doneness. Cooling in the air fryer basket helps prevent cracks.
The cheesecake is cooled thoroughly, preferably chilled overnight, to firm up properly before slicing. The topping of cooked cherry filling with sugar, cornstarch, lemon juice, and vanilla adds a tangy and sweet finish enhancing the creamy base. This dessert is a unique application of air fryer technology for a classic creamy dessert with a crisp crust and bright topping.
Adjustments may be needed based on air fryer model differences; reducing temperature or increasing bake time can control browning while ensuring proper setting. Preparing the filling in advance and chilling can improve texture, and various toppings like cherry pie filling or cherries in kirsch provide different flavor variations.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs or digestive biscuits (see notes
- 6 tbsp unsalted butter melted
For the filling
- 24 oz cream cheese full fat
- 1 cup sour cream full fat
- 14 oz sweetened condensed milk
- 2 egg large
- 2 tsp vanilla bean paste or extract
For the Topping
- 7 oz Cherry frozen, pitted
- ½ cup sugar 100 g
- ¼ cup water 60 ml
- 1 tbsp cornstarch (cornflour)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 drops almond extract
Instructions
Make the crust
- Line the base of a loose-bottomed pan with parchment paper or a reusable liner. Cover the bottom with a layer of foil making sure the pan is level. Mist with cake release.
- Pulse the graham crackers (see notes for other options) in a mini chopper or food processor until you have fine crumbs. Alternatively place in a ziplock bag and crush with a rolling pin.
- Transfer the crumbs to a mixing bowl, add the melted butter to the graham crackers and stir to combine. You want a wet sand texture. Add the crumbs into the lined pan and press down firmly to create an even layer. Set aside.
Make the filling
- Put the cream cheese, sour cream, condensed milk and vanilla into a mixing bowl. Use a hand mixer on medium speed to beat the ingredients together until creamy and smooth.
- Add the eggs and beat on low speed until the filling is smooth. Do not whisk too vigorously as this will add too much volume to the filling causing it to rise.
- Pour the filling over the crust and tap gently on the counter top to help settle any air bubbles.
- Carefully transfer the pan into the basket of your Air Fryer.
- Bake in the Air Fryer at 285°F (140°C) for 30 minutes. Reduce the temperature to 250°F (120°C) and bake for further 10-15 minutes or until the cheesecake is baked with a bit of a jiggle in the centre. Allow the cheesecake to cool in the Air Fryer basket after you turn it off.
- Once the pan has cooled down, cover with a plate and chill for 8 hours or overnight.
Make the topping
- Prepare the topping the same time as the filling so it can chill in the frirdge before using. Mix the cornstarch and cold water to make a slurry. Place in a saucepan with all the remaining topping ingredients.
- Bring to a simmer and cook, stirring, until the cherries are soft and syrupy. Cool completely and chill before using.
Assemble the cheesecake.
- Run a thin knife blade around the edges of the pan. Carefully release the cheesecake from the pan and transfer to a plate or cake stand.
- Spoon the cherry filling over the cheesecake when you are ready to serve.
Notes
- Cooking times may vary depending on your air fryer model; add bake time if the cheesecake is not fully set.
- Reduce temperature slightly if the cheesecake browns too fast for even cooking.
- Cool the cheesecake in the air fryer basket to minimize cracking.
- Chill the cheesecake for at least 8 hours, ideally overnight, to properly firm before serving.
- Prepare filling ahead and chill before baking, or alternatively top with cherry pie filling or cherries in kirsch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 147mg | 49% |
| Sodium | 427mg | 18% |
| Potassium | 349mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 3mg | 3% |
| Calcium | 222mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
