Air Fryer New York Cheesecake
Why this recipe works
- Dense, creamy set: Cream cheese, sour cream, and low-speed mixing help create the smooth, close texture associated with New York-style cheesecake.
- Balanced richness: Lemon and sour cream cut through the sweetness and richness, keeping the filling bright rather than heavy.
- Improves with chilling: A long chill allows the filling to firm fully, making the cheesecake easier to slice and giving it a cleaner texture.
Get the most out of this recipe
Timing notes
- Cool gradually: Leaving the cheesecake in the switched-off air fryer with the drawer slightly open helps reduce sudden temperature changes, which can cause cracking.
- Allow enough chill time: The cheesecake needs at least several hours in the fridge to become dense and fully set; overnight chilling gives the cleanest slices.
- Serve well chilled: Slice straight from the fridge for the neatest texture, then let individual portions stand briefly if a softer bite is preferred.
Texture tips
- Use room-temperature dairy: Room-temperature cream cheese blends more evenly with the sugar and reduces the risk of small lumps in the filling.
- Mix gently after adding eggs: Once the eggs go in, keep the mixer low and stop as soon as combined to avoid incorporating excess air.
- Look for a slight wobble: The edges should be set while the centre still moves gently; it will continue to firm as it cools and chills.
Common mistakes
- Do not bake until completely firm: A cheesecake that looks fully set in the air fryer is likely to become dry or grainy once chilled.
- Avoid cold cream cheese: Cold cream cheese is harder to beat smooth and can leave flecks in the finished filling.
- Do not rush the chill: Cutting too soon gives a soft, untidy slice and prevents the filling from developing its proper dense texture.
Ingredient notes
- Choose full-flavoured cream cheese: A good-quality cream cheese gives the filling its structure, richness, and characteristic tang.
- Lemon keeps it bright: Both zest and juice lift the dairy richness without making the cheesecake taste sharply lemony.
- Flour versus cornflour: Plain flour gives a stable, classic set, while cornflour can make the filling slightly silkier.
Equipment you'll need
Ingredients
Base
Filling
Instructions
- Grease and line the base of a 18 to 20 cm springform tin so it fits your air fryer basket. Crush the digestive biscuits to fine crumbs, then melt the butter in a small saucepan. Mix the crumbs and butter, press firmly into the tin, and chill while you make the filling.
- In a bowl, beat the cream cheese and caster sugar until smooth, then mix in the flour and salt. Beat in the eggs one at a time on low speed just until combined. Stir in the sour cream, vanilla, and finely grated lemon zest, then mix in 1 tbsp lemon juice.
- Pour the filling over the chilled base and smooth the top. Air fry at 150°C (300°F) for 35 to 45 minutes until the edges are set and the centre has a slight wobble when nudged. If it colours too quickly, loosely cover the top with foil and continue cooking.
- Turn off the air fryer, crack the drawer open slightly, and leave the cheesecake inside for 30 minutes to cool gently. Remove and cool to room temperature. Chill for at least 4 hours (preferably overnight) until dense and fully set before slicing.
Recipe notes
Tips
- Keep the mixer speed low once the eggs go in to avoid whipping in air, which can cause the cheesecake to rise and crack.
- For neat slices, dip a knife in hot water, wipe dry, then cut and repeat between slices.
- Food safety: if serving to pregnant people, young children, or older adults, use eggs that are suitable for raw or lightly cooked dishes and ensure the cheesecake is baked until properly set.
Substitutions
- Replace Digestive biscuits with Ginger biscuits for a warmer, spiced base.
- Replace Sour cream with Crème fraîche for a slightly richer, less tangy finish.
- Replace Plain flour with Cornflour for a slightly silkier set.
Storage
- Refrigerate up to 4 days
- Store covered in the fridge. Freeze slices (well wrapped) for up to 1 month; thaw overnight in the fridge before serving.
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Recipe overview
- Servings: 8 servings
- Total time: 5h 35min (30min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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