Air Fryer Cheesecake
Ready in about 48 minutes.
Updated 7 September 2026
A creamy, New York-style baked cheesecake on a buttery biscuit base, set gently in the air fryer for a silky centre and no cracks. The compact size and steady heat make it surprisingly easy to get a professional finish.
Ingredients
- 150 g (about 10) digestive biscuits, crushed
- 60 g (1/4 cup) melted butter
- 400 g (14 oz) full-fat cream cheese
- 100 g (1/2 cup) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp soured cream
- 1 tbsp plain flour
Method
- 1Mix the crushed biscuits with melted butter and press firmly into a lined springform tin.
- 2Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time.
- 3Stir through the vanilla, soured cream and flour until just combined and lump-free.
- 4Pour the filling over the base and smooth the top.
- 5Preheat the air fryer to 150°C/300°F, then bake for 25-30 minutes until the edges are set but the centre still wobbles slightly.
- 6Cool fully, then chill for at least 4 hours before serving.
Tips for the best results
- Do not overbeat once the eggs go in, or the cheesecake may crack.
- A slight wobble in the middle is perfect; it firms up as it chills.
Frequently Asked Questions
What temperature and time for air fryer cheesecake?+
Cook at 150°C / 300°F for 25-30 min.