Air Fryer Cheesecake

Crust:

Filling:

Toppings:

For the crust:
Line the base of a 20 cm springform pan with baking paper or spray with non stick spray.

Mix the biscuits with the butter and press firmly into the bottom and slightly up the sides of the pan. Set aside.

For the filling:
Beat the cream cheese until smooth. Add the condensed milk and beat until well combined.

Add the eggs, one at a time, and beat well after each addition. Add the lemon juice and vanilla and beat in.

Sift in the corn flour and beat into the mixture.

Pour into the prepared crust.

Air fryer baking:
Carefully place into the basket of the air fryer. Set the temperature to 180°C and air fry for 5 minutes.

Lower the heat to 150°C and air fry for 15 – 20 minutes until still slightly wiggly in the centre.

Leave inside the air fryer for 45 minutes to cool down. Remove and cool to room temperature.

Cover and refrigerate for 2 – 3 hours until firm. Top with your preferred toppings.

Oven baking:
Preheat oven to 180°C. 

For the crust:
Refrigerate the prepared crust for 30 minutes. Place on a baking sheet and bake for 10 minutes.

Remove and leave to cool. Wrap the springform pan in foil and set aside.

Adjust the oven temperature to 240°C to heat it up.

For the filling: 
Follow the filling steps above and pour into the prepared crust.

Carefully place in a large oven pan. Fill a third of the pan with boiling water.

Bake for 10 minutes at 240°C. Then lower the heat to 110°C and bake for a further 30 minutes.

Switch the oven off and leave to cool inside the oven. Cover and refrigerate for 2 – 3 hours until firm.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.