Delight in the divine pleasure of crafting the most exquisite cheesecake using your Air Fryer’s convenience. The outcome? A soft, sweet, and utterly sensational dessert, perfectly baked and cooled to guarantee an exquisite taste that will have you yearning for more. This soft and creamy cheesecake not only stands as a perfect standalone dessert but also complements a comforting cup of tea flawlessly. Let’s embark on the journey of creating this delightful treat!

How To Make

Pan Preparation: Start by lightly greasing a 6 or 7-inch springform pan with cooking spray. Line the bottom with a parchment round for easy release.

Assembling the Crust: Mix graham cracker crumbs with melted butter and a pinch of salt until it resembles wet sand. Press this delightful mixture firmly into the bottom of the prepared pan, using either your fingers or a flat-bottomed glass. If using a 6-inch pan, consider reducing the crust mixture slightly 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: Use a stand mixer or hand mixer to beat softened cream cheese and sour cream until achieving a velvety smooth consistency. Add sugar and beat until well combined, ensuring to scrape down the sides and bottom of the bowl.

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

Back into the Air Fryer: Pour this delectable mixture over the cooled crust and bake at 285 degrees Fahrenheit for an initial 30 minutes. Then, 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: Store leftover cheesecake in the refrigerator 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.

Tips and Tricks

Graham Cracker Craftiness: If graham cracker crumbs are unavailable, crush 6-7 crackers in a ziplock bag using a rolling pin or blend 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

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Air Fryer Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

364

kcal

Additional time

4

hours

Total time

4

hours 

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

• Serving Size: 1g
• Calories: 364kcal
• Fat: 15g
• Cholesterol: 78mg
• Carbohydrates: 51g
• Fiber: 3g
• Sugar: 26g
• Protein: 8g