Air fryer cheesecake
User Reviews
5
Air fryer cheesecake
Description
This Air fryer cheesecake begins with a crumb crust made from crushed cookies combined with melted butter. Pressed into a springform pan and baked in the air fryer, the crust forms a golden, firm base. The filling blends room temperature cream cheese whipped until fluffy with sugar, flour, eggs added individually, sour cream, vanilla extract, and lemon zest. This mixture is poured over the crust and returned to the air fryer.
Baked first at a higher temperature for 10 minutes, then at a lower temperature for 20-30 minutes, the cheesecake gently cooks to a creamy consistency without overbaking. The lemon zest adds brightness while the sour cream helps moistness and texture. The air fryer enables even cooking and a tender crust in a shorter time than a traditional oven.
This cheesecake suits small gatherings or when an air fryer is the primary appliance. Serving after thorough cooling helps the filling firm up properly. The crust and filling proportions are balanced to deliver a creamy, well-textured dessert.
Ingredients
For the crust
- 200 g (7oz) cookies graham crackers/digestive biscuits
- 60 g (¼cup) butter melted
For the filling
- 500 g (1lb) cream cheese room temperature
- 125 g (½ cup) caster sugar
- 25 g (1½ tbsp) flour
- 2 egg
- 125 ml (½ cup) sour cream
- 1 tsp vanilla extract
- lemon zest of 1
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 334 kcal
% 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.
User Reviews
Overall Rating
5
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