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.
Course Dessert
Cuisine American
Keyword air fryer cheesecake, cheesecake recipe, lemon cheesecake
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 air fryer 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.