Description
A rich and creamy air fryer cheesecake with a buttery graham cracker crust and optional homemade strawberry topping. This easy dessert delivers bakery-style texture without the need for a water bath.
Ingredients
- For the crust:
- 5 ounces graham crackers, crushed into fine crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- For the filling:
- 2 cups full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon zest
- Optional strawberry topping:
- 4 cups fresh strawberries
- 1 cup granulated sugar
- 1 teaspoon cornstarch
Instructions
- Grease a 6-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in the sour cream, vanilla extract, flour, and lemon zest until just combined. Do not overmix.
- Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
- Place the pan into the air fryer basket.
- Air fry at 300°F (150°C) for 25 to 30 minutes, until the edges are set and the center slightly jiggles.
- Turn off the air fryer and leave the cheesecake inside with the basket slightly open for 30 minutes.
- Remove the cheesecake and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- For the topping, blend 3 cups of strawberries with cornstarch until smooth.
- Transfer the puree to a saucepan with sugar and cook over medium heat for about 15 minutes until thickened.
- Stir in the remaining strawberries and cool before spooning over the cheesecake.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Avoid overmixing the batter to reduce cracking.
- Greek yogurt can replace sour cream for a tangier flavor.
- Digestive biscuits can be substituted for graham crackers.
- Cool the cheesecake gradually to help prevent cracks.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months.
- Top with berries, caramel, chocolate drizzle, or whipped cream for variety.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
