Air Fryer Cheesecake

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

5 ounces Graham crackers (or Digestive biscuits, crushed)

4 tablespoons unsalted butter (melted)

1 tablespoon sugar

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)

Directions

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.

Nutrition

• Calories: 281 kcal
• Total Fat: 11 g
• Sodium: 535 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 12 g