Air Fryer Cheesecake

Learn how to make a rich and creamy cheesecake in the air fryer. There's no water bath, no fussy steps, and it bakes in a fraction of the time than oven baking does.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 281kcal

Author Arman Liew

Equipment

Air Fryer

Ingredients

Crust

5 ounces Graham crackers or Digestive biscuits, crushed
4 tablespoons unsalted butter melted
1 tablespoon sugar

Filling

2 cups full-fat cream cheese softened to room temperature
1/2 cup white sugar or caster sugar
2 large eggs room temperature
1/3 cup sour cream or full-fat Greek yogurt
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon lemon zest zest of one lemon

US Customary - Metric

Instructions

Grease a 6-inch springform pan and line the base with parchment paper.
Combine the crushed Graham cracker crumbs, melted butter, and sugar in a bowl and mix until the crumbs resemble wet sand. Press firmly and evenly into the base of the prepared tin. If needed, use the base of a glass. Refrigerate while you make the filling.
Beat the room temperature cream cheese and sugar until completely smooth and no lumps. Add the eggs, one at a time, beating well after each addition. Add the sour cream, vanilla extract, flour, and lemon zest, and mix until just combined. Do not overbeat.
Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Place the pan in the air fryer basket. Air fry at 300°F (150°C) for 25 to 30 minutes. The cheesecake is ready when the edges are set and slightly puffed but the center still has a distinct wobble.
Turn the air fryer off and leave the cheesecake inside with the door slightly ajar for 30 minutes. Then remove and cool to room temperature.
Refrigerate for a minimum of four hours, or overnight, until set.
Remove from the pan, peel away the parchment paper, and serve immediately.

Notes

Strawberry topping: 4 cups strawberries, 1 cup sugar, and 1 teaspoon cornstarch.

Method: In a food processor or blender, add 3 cups of the strawberries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.

Nutrition