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.

Recipe by Alida Ryder

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.

Method:

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.

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