3 Ways to Make Air Fryer Cheesecake – You Won’t Know Which One To Choose

Air fryer cheesecake recipes

Contents:

• 1 cup crushed graham crackers

• 3 tablespoons of melted butter

• 450 grams of cream cheese

• 1 cup of granulated sugar

• 2 eggs

• 1/4 cup sour cream

• 1 teaspoon vanilla extract

Quick and easy recipe: La Viña cheesecake in the deep fryer INFORMATION

Instructions:

1. In a bowl, mix the crushed graham crackers with the melted butter. Press this mixture into the bottom of a fryer-safe pan.

2. Whisk cream cheese and sugar in another bowl. Add the eggs one at a time, beating after each addition. Add sour cream and vanilla extract and whisk until the mixture is smooth.

3. Pour the cream cheese mixture over the cookie base in the pan.

4. Bake the pie in the air fryer at 160°C for 15-20 minutes, or until the pie is fully cooked but still wobbly in the middle. Let cool before serving.

Contents:

• 1 cup crushed graham crackers

• 3 tablespoons of melted butter

• 450 grams of cream cheese

• 1/2 cup of granulated sugar

• 1 egg

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 1 cup of blueberry jam

How to make cheesecake in an air fryer. Pixabay

Instructions:

1. Mix crushed graham crackers with melted butter and divide this mixture into several mini tart pans suitable for use in the deep fryer.

2. Whisk cream cheese and sugar in another bowl. Add the egg, whisking until completely mixed. Add sour cream and vanilla extract and beat until smooth.

3. Fill the cream cheese mixture halfway into the mini tartlet molds.

4. Bake mini pies in an air fryer at 160°C for 10-15 minutes or until fully cooked but still slightly wobbly in the center.

5. Cover with blueberry jam and let cool before serving.

Contents:

• 200 grams of cream cheese

• 60 grams of butter

• 100 ml of milk

• 60 grams of flour

• 20 grams of corn starch

• 6 egg yolks

• 6 egg whites

• 130 grams of granulated sugar

Instructions:

1. Preheat your air fryer to 160°C.

2. In a large bowl, mix cream cheese, butter, and milk. You can microwave it for about 30 seconds to soften if needed.

3. Add the flour and cornstarch to the cream cheese mixture. Mix thoroughly until no lumps remain.

4. Add the egg yolks to the cream cheese mixture one at a time and mix well after each addition.

5. In a separate bowl, whisk the egg whites until frothy. Gradually add the sugar, continuing to beat until the whites form stiff peaks.

6. Gently fold the beaten egg whites into the cream cheese mixture and mix until completely mixed.

7. Pour the cheesecake mixture into a fryer-safe pan. You can cover the mold with aluminum foil so that the top of the cake does not burn.

8. Bake the cheesecake in the air fryer at 160°C for about 15 minutes. Next, reduce the heat to 140°C and bake for another 30 minutes or until the top of the tart is golden brown and the center jiggles.

9. Allow the cheesecake to cool completely before removing it from the mold. For best results, refrigerate the pie for at least a few hours, or even overnight, before serving.