Air Fryer Cheesecake

Crust:

Filling:

Toppings:

Crust:

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

Mix the crushed biscuit crumbs and the melted butter together and press firmly into the bottom and slightly up the sides of the pan.

Oven:
Preheat oven to 180°C. 

Refrigerate the prepared crust for 30 minutes.

Place on a baking sheet. Bake for 10 minutes.

Remove and leave to cool. Wrap the pan in foil. Adjust the oven temperature to 240°C.

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.

Air Fryer:
Pour into the prepared crust and carefully place in 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 more minutes until still slightly wiggly in the centre.

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

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

Oven: 
Pour into the prepared crust and carefully place in a large oven pan.

Fill a third of the pan with boiling water. Handle carefully.

Bake for 10 minutes. Lower the heat to 110°C and bake for a further 30 minutes.

Switch off the oven and leave in the oven to cool.

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