Air Fryer Cheesecake

from: https://preppykitchen.com/air-fryer-cheesecake/

Creamy air fryer cheesecake is so decadent and flavorful you

won’t want to share it! Top it with whipped cream, cherry pie

filling, or caramel for a dessert to impress your family.

Prep Time 10 minutes

Cook Time 20 minutes

Cool & Chill Time 4 hours 30 minutes

Total Time 5 hours

Servings 6 servings

Calories 289kcal

Author John Kanell

Equipment

Air fryer

7” or 8” springform pan

Mixing Bowls

Electric hand or stand mixer

Ingredients:

For the Crust:

1¼ cups graham cracker crumbs (150g)

3 tablespoons unsalted butter melted

2 tablespoons granulated sugar

For the Filling:

2 (8-ounce/227g) blocks cream cheese softened

⅔ cup granulated sugar (133g)

2 large eggs room temperature

½ cup sour cream room temperature, (120g)

2 teaspoons vanilla extract

Instructions

For the Crust:

1. Lightly grease a 7- to 8-inch springform pan.

2. Combine the cracker crumbs, melted butter, and sugar in a medium bowl, and

stir together until the crumbs feel like wet sand. Press the mixture firmly into the

bottom of the greased pan. (Do not press up the sides.) Freeze while making the

filling.

For the Filling:

1. Using an electric mixer on medium speed, beat the cream cheese in a large bowl

until smooth. Add the sugar and beat until combined. Add the eggs, one at a

time, and beat until each are well incorporated, stopping to scape down the

sides of the bowl occasionally. Add the sour cream and vanilla, and beat just

until smooth.

2. Pour the cheesecake filling over the frozen crust, then gently tap the pan several

times on the counter to remove any large air bubbles.

3. Carefully place the pan in the air fryer basket.

4. Air fry on the Bake setting at 300°F until the center barely wobbles, about 20

minutes. If needed, continue cooking 2 minutes intervals until the cheesecake is

done.

5. Once the cheesecake is done, turn off the air fryer, crack the air fryer basket,

and let it cool for 30 minutes.

6. Remove the pan from the basket and cool completely on a wire rack. Cover and

chill for at least 4 hours or overnight. Serve each slice with fresh fruit and

whipped cream or cherry pie filling.

Notes

.  Use room temperature ingredients. They blend easier to form a smooth

cheesecake filling. Using cold ingredients will form lumps in the cheesecake

mixture.

.  Make your own graham cracker crumbs. I used store-bought graham cracker

crumbs to save time, but you can make your own by smashing graham crackers with a rolling pin or crushing them in a food processor. 

.  Don’t preheat the air fryer. For this recipe, you don't need to unless your

model recommend preheating before use.

.  Don’t set the air fryer to too high a temperature. Higher temperatures will

brown the top too much. I found that 300°F was a happy medium for the perfect

texture, and in less time than cooking at lower temperatures. If you cheesecake

is browning a lot early on in the cooking time, loosely cover the pan with foil.

.  Every air fryer is different. Brands can vary widely when it comes to heat, so

keep an eye on your air fryer cheesecake. It might need more or less time than I

have stated depending on which one you have.

.  Let the cheesecake cool in the air fryer basket first. The residual heat will

help it set up more, as well as prevent cracks from forming from sudden

temperature changes.

.  For neat slices: Use a large knife dipped in hot water to slice the cheesecake,

and wipe it clean between cuts.

Nutrition

Calories: 289kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 6g |

Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol:

81mg | Sodium: 144mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 378IU |

Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

 Ted’s Version of Red Velvet Cheese Cake

This is a good version of red velvet with cheesecake center.

Cake ingredients:

2 Cups AP flour

1 tsp baking soda

1 tsp baking powdered

1 tsp salt

2 Tbs unsweetened cocoa powder

1.5 C sugar

1 C vegetable oil

2 eggs

1 C buttermilk

2 tsp vanilla extract

2 oz red food coloring

0.5 C plain coffee

1 tsp distilled white vinegar

Preheat oven to 325F.

Dry: In a medium sized bowl, add flour, baking soda, baking

powder, salt, and cocoa powder.

Wet: In a large bowl mix sugar and oil. Add eggs, buttermilk,

vanilla, and red food coloring. Mix until combined.

Stir in coffee and vinegar

Mix wet ingredients to dry a little at a time until just combined.

Pour batter into two 9” greased cake pans.

Bake at 325 F for 35 - 40 min or until toothpick inserted in the

middle come out with crumbs not wet

Let cool completely before removing from pan.

Cheesecake center ingredients:

2 8 oz. Packages cream cheese at room temperature

2/3 C sugar

pinch of salt

2 eggs large

1/3 C sour cream

1/3 C heavy whipping cream

1 tsp vanilla extract

Oven at 325 F.

Use 9” springform pan bottom lined with parchment paper and

sprayed with nonstick oil.

Blend cream cheese in a large bowl until smooth and creamy.Mix in sugar and salt. Blend for 2 minutes while scraping down

sides

Add eggs one at a time while blending.

Mix in sour cream, whipping cream and vanilla. Continue mixing

until smooth.

Place batter in springform pan and bake for 45 minutes over a water

bath.

It should be set to the touch but not jiggly.

When cool place cheesecake in freezer for 4 to 5 hours.

Icing ingredients:

8 oz extremely cold cream cheese

½ C sugar

2 C extremely cold whipping cream

Place cup of cream cheese into a bowl and add ½ cup sugar. Beat

completely with hand mixer. Add 2 cups whipping cream and beat

until soft peaks form.

Streusel ingredients:

1 C AP flour

1/2 C Packed brown sugar

1/4 tsp salt

1/4 tsp cinammon (optional)

6 Tbs butter softened (firm at room temp)

Whisk together flour, sugar, salt, and cinammon in a bowl. Mix in

butter with a fork.

Bake at 325F for 15 min while stirring every 5 min until golden

brown.