Air Fryer Cheesecake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">100g graham crackers (or digestive biscuits)</li> <li class="ingredients-single-item">45g unsalted butter, melted</li> <li class="ingredients-single-item">15g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">225g cream cheese, room temperature</li> <li class="ingredients-single-item">60g granulated sugar</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tbsp all-purpose flour</li> <li class="ingredients-single-item">60ml sour cream (or Greek yogurt)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">15cm (6-inch) springform pan or cake tin</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Aluminum foil</li> <li class="equipment-single-item">Electric mixer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your air fryer to 160°C for 3-5 minutes. While it's heating, prepare the springform pan by lining the bottom with parchment paper and lightly greasing the sides. If using a regular cake tin, line with parchment paper with overhang on two sides for easy removal later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the crust, crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin. In a bowl, mix the crumbs with melted butter, sugar, and cinnamon until the mixture resembles wet sand. This butter binding is crucial for a firm crust that won't crumble when sliced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Press the crust mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to create an even, compact layer. Place the pan in the air fryer basket and cook for 3-4 minutes until just set. Remove and allow to cool while preparing the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a medium bowl, beat the cream cheese until completely smooth and free of lumps – this might take 2-3 minutes. Room temperature cream cheese is essential here as cold cream cheese will remain lumpy no matter how long you beat it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add sugar and beat for another 1-2 minutes until light and fluffy. The sugar crystals help create tiny air pockets in the cream cheese, contributing to that perfect cheesecake texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the egg and mix just until incorporated – overbeating after adding eggs can introduce too much air, causing the cheesecake to rise and then crack as it cools. Then gently fold in vanilla extract, lemon juice, flour, and sour cream until just combined. The flour helps stabilize the cheesecake, while sour cream adds moisture and tanginess. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release any trapped air bubbles, which could cause cracks during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Cover the top of the pan loosely with aluminum foil to prevent the top from browning too quickly. Place in the air fryer basket and reduce temperature to 140°C. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 12-15 minutes, then check for doneness. The cheesecake is ready when the edges are set but the center still has a slight wobble – it should jiggle like set gelatin rather than ripple like liquid. The internal temperature should reach about 65-70°C if using a thermometer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When done, turn off the air fryer but leave the cheesecake inside with the door closed for about 10 minutes. This gentle cooling prevents the dramatic temperature change that can cause cracks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the air fryer and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight. The cooling and chilling time allows the cheesecake to fully set and develop its flavor – patience will be rewarded with the perfect texture! </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> To serve, run a thin knife around the edges of the pan before releasing the springform ring or lifting from the parchment overhang. Slice with a warm, clean knife for the neatest cuts. Serve plain or with fresh berries, fruit compote, or a drizzle of chocolate sauce. </li> </ol>