Air Fryer Oven Cheesecake

"It’s cheesecake in an airfryer and you are about to be transformed!! I never thought I would actually use an air fryer this much but I must admit, I have been using it more and more, and testing different things in it. Behold……baked NY cheesecake in the Vortex air fryer oven ".

- Fehmz

Ingredients:
2 x 500g philadelphia cream cheese
1 x 250g sour cream
60ml (30g) all purpose flour (sub cake flour)
4 eggs
1 tsp vanilla bean paste
250ml castor sugar (220g)
1 lemon, zest and juice
1 packet biscuits (crushed)
80-90g melted butter

Method:
Mix your butter with the crushed biscuits until fully coated and sticky. Press into a lined and greased 22cm spring form tin. Preheat your air fryer oven to 165 degrees and bake for 8-10 minutes only. Remove and let cool completely.

Add the rest of your ingredients to a blender starting with the eggs and ending with the flour. Blend well, use a spatula to push down any ingredients that cling to the sides and blend again.
Pour your blender mixture into the cooled springform tin.

Switch on your air fryer oven on the bake function and preheat to 160degC for 50 minutes. Add water into the bottom shelf of the air fryer oven to create steam while baking. Bake 35 minutes then reduce heat to 140degC (press temp, turn down to 140, press in the silver knob and press start, this will activate the change). Bake for another 15 minutes.

Remove and refridgerate for 6 hours or overnight to set.

Topping:
60ml sour cream
2 tsp icing sugar
Combine and top the cheesecake with this mixture.

Cherry Compote:
350g pitted cherries
60ml water
1 heaped tblsp cornflour
3 tblsp lemon/lime juice (squeeze half lemon/lime)
50g sugar

Add all the ingredients to your Instant Pot pressure cooker and mix well. Cook on saute until thick.

Let it cool completely before using as a topping.

Enjoy!