Air Fryer New York Cheesecake

Ingredients

• 40 g graham crackers (or around 3-4 pcs standard size; any sweet biscuit can be used)
• 42 g unsalted butter (melted)
• 280 g cream cheese (softened; around 1 pack + 2 tbsp)
• 80 g white sugar
• 200 ml heavy cream (or all purpose cream)
• 70 g yogurt
• 1 egg (large)
• 1.5 tbsp corn starch
• 0.25 tsp vanilla extract
• 0.5 tsp lemon juice
• 0.25 tsp salt
• preserved cherries (for the topping)

Steps

1. 1

   Crush the graham crackers into fine crumbs and mix with 42g of melted unsalted butter. Press the mixture into the bottom of a cake pan to form the crust.

2. 2

   In a large bowl, combine 280g softened cream cheese, 80g white sugar, 200ml heavy cream, 70g yogurt, 1 large egg, 1 1/2 tbsp corn starch, 1/4 tsp vanilla extract, 1/2 tsp lemon juice, and 1/4 tsp salt. Mix until smooth and pour over the crust.

3. 3

   Place around 1 cup of water in the air fryer basket or until the cake pan is slightly submerged to create a water bath.

4. 4

   Cover the cake pan with an aluminum or metal plate cover.

5. 5

   Air fry at 185-190°C (365-375°F) for 35 minutes.

6. 6

   Remove the cover from the pan and air fry again at 150°C (300°F) for 30 minutes.

7. 7

   Once the cooking time is finished, leave the cheesecake inside the air fryer for 1 hour to cool gradually.

8. 8

   Remove from the air fryer and refrigerate for at least 5-6 hours before serving.

9. 9

   Top with preserved cherries before serving.

Notes

The water bath is essential for preventing the cheesecake from cracking. Ensure the cream cheese is fully softened to avoid lumps in the batter.

Nutrition per serving

• dessert
• cheesecake
• air fryer
• baking
• sweet
• New York style