Air Fryer Cheesecake
Cheesecake has a reputation for taking a lot of work to whip up. Traditionally, you have to make a custard, bake the cake in a water bath and use a springform pan, which isn’t the most common kitchen accoutrement. But with your trusty air fryer on the scene, the calculus changes. Making a cheesecake is easy, and the results are just as delicious.
Adapted from: NYT Cooking
Adapted from: NYT Cooking
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Air Fryer Cheesecake
Prep Time15 Minutes
Servings6
Cook Time35 Minutes
Ingredients
FOR THE CHEESECAKE: Cooking spray
1 ¼ cups plus 2 tablespoons graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons unpacked brown sugar
Kosher salt
24 ounces cream cheese, softened
2 L&B Large Organic Brown Eggs
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
Zest from ½ lemon
FOR THE MACERATED STRAWBERRIES: 1 pound strawberries, hulled and quartered
2 tablespoons granulated sugar
1 teaspoon cornstarch
Zest from ½ lemon
1 teaspoon lemon juice
Kosher salt
2 teaspoons L&B Pure Honey
Directions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, brown sugar, and a pinch of kosher salt. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add large organic brown eggs, sweetened condensed milk, vanilla extract, and lemon zest. Beat until well combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for about 45 minutes or until the center is set.
- Allow the cheesecake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- In a saucepan, combine quartered strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and a pinch of kosher salt. Cook over medium heat until the mixture thickens, stirring occasionally.
- Remove the strawberry mixture from heat and stir in L&B Pure Honey. Allow it to cool.
- Once the cheesecake has chilled, spread the strawberry topping over the surface. Slice and serve the cheesecake. Enjoy!
15 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, brown sugar, and a pinch of kosher salt. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add large organic brown eggs, sweetened condensed milk, vanilla extract, and lemon zest. Beat until well combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for about 45 minutes or until the center is set.
- Allow the cheesecake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- In a saucepan, combine quartered strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and a pinch of kosher salt. Cook over medium heat until the mixture thickens, stirring occasionally.
- Remove the strawberry mixture from heat and stir in L&B Pure Honey. Allow it to cool.
- Once the cheesecake has chilled, spread the strawberry topping over the surface. Slice and serve the cheesecake. Enjoy!