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Home / Air Fryer / Air Fryer Cheesecake

Air Fryer Cheesecake

Tuesday, March 21, 2017

Air Fryer Cheesecake

A culinary miracle — the air fryer cheesecake!  Is it really possible to make a cheesecake from start to finish in under 15 minutes?  Oh, yeah, baby.  With a small springform pan, you can make four people very, very happy.  Five ingredients.  15 minutes.  What’s not to love?

I make my cheesecake batter in the Ninja.  You can use a hand mixer, a stand mixer, or a strong arm and a burst of energy.  The important thing is to get it mixed.  Letting your cream cheese soften before you begin is key.  I’ve resorted to softening it in the microwave for 10 or 15 seconds when I don’t have time to let it get soft naturally.

Ingredients:

  • 2 eggs
  • 3/4 cup Splenda or sugar
  • 1/2 tsp. vanilla
  • 2 tbsp. sour cream
  • 15 oz. cream cheese (in other words, one 8 oz. block and 7 oz. out of another block)

Directions:

Preheat the air fryer to 350 degrees for two minutes.

While the air fryer is preheating, mix together the eggs, Splenda/sugar and vanilla until you have a beautiful lemon yellow color.

Add your sour cream and cream cheese.  Beat (or Ninja) just until smooth.

Pour into the small springform pan and cover with foil.  Cut an x on top, then place in the air fryer and set your timer for 9 minutes.  (Don’t have a small springform pan that will fit into your air fryer?  Use any approximately 5″ oven safe pan that will.  The advantage of the springform pan is that you can remove the side part when you’re ready to serve.  If you have to make it in some other type of pan, however, you could always heap the finished product by spoonfuls into pretty little dishes and top with berries and whipped cream.

After the 9 minutes have passed, open your air fryer, peel the foil back and look to see if the cheesecake appears to be done.  If it still seems a bit liquidy (if that’s a word), stick it back in for 1 to 2 minutes and then check again.

You can use a sturdy metal pancake turner to lift it out when it’s done.  Allow to cool (it’s a test of willpower, I’m telling you!), then serve.  Adorn it with berries and whipped cream, if you please.

 

 

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Comments

  1. Penny says

    Saturday, March 9, 2019 at 6:59 pm

    It needs a graham cracker pie crust. N e suggestions? Set aside some graham cracker crumbs to sprinkle on top.

    Reply
    • Mr X says

      Tuesday, July 16, 2019 at 5:52 pm

      Real New York cheese does NOT have a graham cracker crust

      Reply
      • Penny says

        Friday, July 26, 2019 at 6:48 pm

        I live in Colorado n have never been to NY or have i ever had NY cheesecake!! Why dont u have a graham cracker crust?

        Reply
        • Toni says

          Saturday, January 9, 2021 at 7:15 pm

          NY cheesecake has a very thin sponge cake for the crust

          Reply
  2. Lanip says

    Tuesday, May 14, 2019 at 12:28 pm

    So good! And it happens to be keto also. I use half the sugar and a tablespoon of lemon juice. It’s so creamy and delicious.

    Reply
  3. K says

    Friday, July 19, 2019 at 10:37 pm

    It needs more than 9-11 minutes. I baked mine for 15 minutes and now baking it 5 minutes more. Hopefully it is done before bedtime!

    Reply
    • Penny says

      Friday, July 26, 2019 at 7:28 pm

      Mine wasnt set after 9-11 minutes either. It took about 21 minutes. I wonder if using 375 degrees rather than 350 degrees would work?

      Reply
    • jes058 says

      Thursday, February 27, 2020 at 7:05 pm

      Recipe says “20 minutes” then add a minute or two if necessary.

      Reply
  4. Penny Peterson says

    Friday, July 26, 2019 at 7:30 pm

    Mine wasnt set after 9-11 minutes either. It took about 21 minutes. I wonder if using 375 degrees rather than 350 degrees would work?

    Reply
  5. Graham Burgess says

    Tuesday, December 10, 2019 at 11:53 pm

    Just doing this in a Breville smart oven. Working out times atm. Will post when done. I made a base from wine biscuits ( NZ staple)

    Reply
    • Graham Burgess says

      Wednesday, December 11, 2019 at 12:56 am

      Did it for 30 minutes at 220C, I think too high will try 180C next time. Then did it on bake mode at 160C till I could probe it and it came out clean. This was in an 8 inch spring form

      Reply
  6. Kathy says

    Wednesday, November 18, 2020 at 1:33 am

    Ive been making cheesecakes in a regular oven for over 40 years now. Never have I had a recipe that calls for sour cream. Why sour cream? What is its purpose?

    Reply
  7. Donna says

    Wednesday, February 3, 2021 at 1:59 am

    This was absolutely delicious !! I have purchased more cream cheese and cannot wait until I can make it again and again.

    Reply

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