Indulge in the divine pleasure of creating the most delectable cheesecake in the convenience of your Air Fryer. The result? A soft, sweet, and utterly amazing dessert that is both baked and cooled to perfection, ensuring an exquisite taste that will leave you craving for more. This soft and creamy cheesecake is not only the perfect standalone dessert but also pairs flawlessly with a comforting cup of tea. Let’s embark on the journey of crafting this delightful treat!

How To Make:

Crust Creation:

Preparation of the Pan: Begin by greasing a 6 or 7-inch springform pan with a light coating of cooking spray. Line the bottom with a parchment round, ensuring easy release.

Assembling the Crust: Combine graham cracker crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press this delightful concoction firmly into the bottom of the prepared pan, using either your fingers or a flat-bottomed glass. If opting for a 6-inch pan, consider omitting a tablespoon or two of the crust if desired.

Into the Air Fryer: Place the pan in the air fryer basket and cook at 275 degrees Fahrenheit for a tantalizing 10 minutes. Allow the crust to cool completely before proceeding.

Cheesecake Filling:

Creamy Consistency: Utilize a stand mixer or hand mixer to beat the softened cream cheese and sour cream until a velvety smooth consistency is achieved. Add sugar and beat once more until well combined, ensuring to scrape down the sides and bottom of the bowl.

Egg-cellent Addition: Add the eggs one at a time, incorporating each thoroughly into the batter. Introduce the essence of lemon zest and vanilla, beating until a harmonious and smooth texture is attained.

Into the Air Fryer Again: Pour this delectable mixture over the cooled crust and bake at 285 degrees Fahrenheit for an initial 30 minutes. Following this, reduce the temperature to 250 degrees Fahrenheit and continue baking for an additional 15-20 minutes until the cheesecake sets, maintaining a slight wobble.

Cooling Elegance: Allow the air fryer to crack open, leaving the cheesecake inside for 30-60 minutes until the appliance cools. Subsequently, transfer the cheesecake to the refrigerator, chilling for a minimum of 4 hours or overnight before removing from the pan and serving.

Storing Information:

Refrigeration Wisdom: In the refrigerator, store your leftover cheesecake in an airtight container for 5-7 days.

Freezer Preservation: For longer storage, freeze the cheesecake by removing it from the pan after chilling. Uncover it in the freezer for 4-6 hours until solid, then wrap it in 2-3 layers of plastic wrap for up to 3 months. Thaw in the refrigerator before indulging in its delightful goodness.

Pro Tips:

Graham Cracker Craftiness: In case graham cracker crumbs are unavailable, craft your own by crushing 6-7 crackers in a ziplock bag using a rolling pin or blending them in a blender or food processor.

Temperature Matters: Ensure all filling ingredients are at room temperature to avoid lumps in the batter.

Doneness Dilemma: A properly baked cheesecake should have a slight wobble without appearing liquid in the center. Adjust baking times accordingly to achieve this perfect consistency.

Cool Gradually: Prevent cracks by allowing the cheesecake to cool inside the air fryer gradually, avoiding rapid temperature changes.

Slice Uniformity Secrets: For clean and uniform slices, run a large knife under hot water, dry with a clean towel, and slice the cheesecake, repeating the process between each cut.

Air Fryer Cheesecake

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Recipe by admin Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

364

kcal

Chilling Time

4

hours

Total time

45

minutes

Discover the joy of crafting a delightful Air Fryer Cheesecake with this simple recipe, yielding a light and creamy dessert that will captivate your taste buds.

Ingredients

• 16 oz. cream cheese (450 grams or 2 blocks)

• 2 eggs

• ½ cup granulated sugar

• ¼ cup light brown sugar

• ¼ cup sour cream

• 1 tablespoon all-purpose flour

• 1 teaspoon pure vanilla extract

• Cooking spray, for cake pan

• 1 cup crushed graham crackers or wheat cookies

• 3 tablespoons melted butter

• Pinch of salt

Directions

• Spray a cake pan with cooking spray and set aside.
• Crush the graham crackers or cookies in a medium-sized bowl.
• Cut a piece of parchment paper to fit the cake pan. Transfer the crushed cookies to the pan and add melted butter.
• Combine the butter with the crushed cookies until it resembles wet sand.
• Spread the cookie mixture evenly on the bottom and up the side of the cake pan. Freeze for 20 minutes.
• In a bowl, combine cream cheese, sour cream, brown sugar, granulated sugar, and flour. Use a hand mixer or whisk to create a light and fluffy mixture.
• Add vanilla extract and a pinch of salt, stirring to combine.
• Add eggs one at a time, whisking until each is incorporated into the cream cheese batter.
• Remove the cake pan from the freezer and pour the batter over the cookie crust.
• Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Cook the cheesecake for 30 minutes.
• Check the cake halfway through; if browning too fast, cover with aluminum foil.
• Turn off the Air Fryer but leave the cheesecake inside for an additional 30 minutes.
• Place on a wire rack to cool, then cover with plastic wrap and refrigerate for 4 hours or overnight.

Nutrition Facts

• Total number of serves: 1
• Calories: 364kcal
• Carbohydrates: 51g
• Protein: 8g
• Fat: 15g
• Cholesterol: 78mg
• Sodium: 224mg
• Fiber: 3g
• Sugar: 26g