Creamy Air Fryer Cheesecake

This creamy air fryer cheesecake recipe is so easy to make and delivers a light, fluffy but creamy cheesecake that is perfect served with homemade berry sauce as dessert.

Ingredients

I have adapted my classic baked cheesecake recipe to work in an air fryer. This delivers a 20cm/7 inch cheesecake which should fit into most air fryer baskets.

• Cookies. For the crust, I use coconut cookies but Graham cracker crumbs or digestive biscuits are perfect used here.
• Melted butter.
• Cream cheese. Use full fat cream cheese.
• Sour cream.
• Caster sugar.
• Vanilla extract.
• Lemon zest. (optional)
• Eggs.
• Salt.
• Berry sauce, to serve. Fresh fruit, fresh berries (strawberries, blueberries, etc.) or caramel sauce are all good options to serve with cheesecake.

How to make cheesecake in an air fryer

Make the crust by blending the cookies in a food processor until fine. Mix the cookie crumbs with melted butter then press the mixture into the bottom and up the sides of a springform pan. I used a 20cm/7 inch pan. Place in the air fryer basket and air fry at 200ºC/400ºF for 5 minutes until golden brown.

To make the filling, whip room temperature cream cheese with a hand mixer (or use the bowl of your stand mixer fitted with the paddle attachment) until fluffy. Scrape down the bowl a few times in between mixing. Add the caster sugar and flour and mix for another minute. Scrape down the bowl again. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the sour cream, the teaspoon vanilla and lemon zest. Pour the cheesecake batter into the baked crust then place back in the air fryer.

Bake at 170ºC/340ºF for 10 mins then turn the temperature down to 110ºC/230ºF and cook for a further 20-30 minutes. Check after 20 minutes to see if the cake is done. Cooking time will vary from air fryer to air fryer (as it would from oven to oven). The edges should be set with the center still wobbly. Remove the cheesecake from the fridge then allow to cool on a wire rack to room temperature. Cover with foil or plastic wrap and refrigerate overnight until set.

Serve the cheesecake with the berry sauce and a dollop of whipped cream.

Can I make this ahead?

Cheesecake is a great make-ahead dessert recipe. The cheesecake has to set overnight in the fridge and can be kept in the refrigerator for up to 3 days. The berry sauce can be kept in the fridge in an airtight container for up 2 weeks.

Can you freeze cheesecake?

Yes, cheesecake freezes very well. You can freeze the cheesecake whole or in slices. Allow the cooked cheesecake to cool completely then wrap tightly in plastic wrap and aluminum foil then freeze for up to three months. Thaw the cheesecake in the fridge overnight before serving.

Cheesecake recipes