Air Fryer Cheesecake

Ingredients:

Crust Ingredients:
5 digestive biscuits (or 1/3 cup Graham Crackers)
1 1/2 tbsp Unsalted Butter (melted)

For the Cream Cheese Filling:
360ml (1 1/2 cups) Cream Cheese (or you can use my home-made cream cheese recipe to prepare your own)
50g (3/8 cup) Icing (confectioners’) Sugar
60ml (1/4 cup) Sour Cream
1 tsp Lemon Juice
1 tsp Vanilla extract
2 Eggs
250ml (1 cup) Whipping Cream
50g (1/4 cup) Unsalted Butter

For the Sour Cream Topping:
120ml (1/2 cup) Sour Cream
1 tbsp Icing Sugar
4 tsp Lemon Juice (fresh lemon juice)

Method:

For the Crust:
Crush the biscuits (or graham crackers) by beating in a plastic bag with a rolling pin. Tip into a bowl and mix in the melted butter and a pinch of salt. Stir with a fork until the crumbs are evenly moist.

Spread a little butter in the base of a pan that will fit in your air-fryer. Cover with a circle of baking parchment, then spoon in the crumb mixture and press evenly into the base. Transfer to your refrigerator and cool until the crust has hardened

For the Filling:
Combine the cream cheese and sugar in a bowl. Beat until there are no lumps. Now work in the sour cream, vanilla extract and lemon juice and whisk until combined. Beat the eggs in a jug and add to the cream cheese mixture in three parts, beating well to combine after each addition.

Finally add in the whipping cream and melted butter. Mix until they are well combined.

Pre-heat your air-fryer to 150 (300F) for 5 minutes.

Remove the cake tin from the refrigerator and grease the sides with butter. Pour over the cheesecake mixture then tap on your work top to remove any trapped air bubbles. Transfer to the basket of your pre-heated air-fryer and cook for 15 minutes. Reduce the temperature to 115C (240F) and bake for an additional 30 minutes (do not open the air-fryer during this time).

When the second cooking time is done, turn off the air fryer (but leave to door closed). Allow everything to cool naturally for 15 minutes.

For the Sour Cream Topping:
Combine the sour cream, icing (confectioners’) sugar, vanilla extract and lemon juice in a bowl. Beat lightly to combine then spread this mixture over the top of the cheesecake. Return to your air-fryer and cook at 150C (300F) for 5 minutes. Turn off the air fryer and let everything cool for 30 minutes.

Remove the cheesecake from the air fryer and set aside to cool completely (usually 2-3 hours). Once cooled, transfer to your refrigerator and chill over-night.

The following day you can slice and serve your cheesecake.