Cheesecake in an air fryer, creamy and delicious to make easy at home. Inspired by the well-known and versioned La Viña cheesecake, this cheesecake has the peculiarity that it is baked in the air fryer.
The step by step of its elaboration, if it is not the same, is practically the same as its more traditional version. What makes it different is its cooking, since the times and temperatures used differ substantially. The final result? I can assure you that you will not be able to differentiate them because a cheesecake made in the air fryer is spectacular and to show the recipe that I bring you today.
With a extremely creamy and juicy interior, this cake is a real delight, so easy to prepare that you will want to do it continuously. Just keep in mind that, as in any oven, the times may differ slightly from one to another. air fryer depending on its capacity and power and the size of the mold that we use.
Go ahead and do not miss the step by step that I detail below so that you get a scrumptious cake.
recipe information
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- Preparation time: 5 minutes
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- cooking time: 55 minutes
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- total time: 1 hour
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- rations:6
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- Category: desserts
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- type of cuisine: Spanish
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- Calories per serving (kcal):567
Air Fryer Cheesecake Ingredients
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- 500 g cream cheese (Philadelphia type)
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- 200 ml of cream with 35% fat content
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- 3 eggs L
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- 30g cornstarch
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- 150g white sugar
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- 1 pinch of fine salt
Necessary utensils
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- 1 detachable mold of 15 cm in diameter
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- 1 sheet of parchment paper
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- 1 piece of aluminum foil
How to make cheesecake in an air fryer
The first thing we need to do is to preheat the air fryer at 200℃ for 5 minutes. Meanwhile, we put in a bowl 500 g of cream cheese, 200 ml of cream with 35% fat, 3 L eggs, 30 g of cornstarch, 150 g of white sugar and 1 pinch of salt. All ingredients must be at room temperature.
Next, with a few rods we are going to beat all the ingredients long enough to obtain a homogeneous mixture without lumps.
Next, we moisten 1 sheet of parchment paper and cover the entire interior of a 15 cm diameter removable mold with it.
Very carefully, we pour the resulting mixture into the mold lined with parchment paper and we give the mold a few dry blows against the table, to explode any possible bubbles that may have been created during the mixing of the ingredients.
Cover the surface of the pan with 1 piece of aluminum foil to prevent the cheesecake from browning excessively during cooking; we make some holes in it with a toothpick or skewer and introduce the mold into the bowl of the air fryer.
We program the air fryer manually at a temperature of 170℃ and 45 minutes of cooking. After this time, we remove the aluminum foil and now we program a temperature of 200 ℃ for 8 minutes to finish curdling the cheesecake. Once the cooking time is over, we open the tray of the air fryer ajar and let it rest inside for around 15 minutes before proceeding to store the cheesecake in the fridge for at least 6 hours.
When we are going to consume the cheesecake, we take it out of the fridge a few minutes in advance and unmold it very carefully.
Easy preparation summary
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- Preheat the deep fryer for 5 minutes at 200℃. Meanwhile, put all the ingredients in a bowl
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- Mix the ingredients with a whisk
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- Moisten 1 sheet of parchment paper and line the inside of the mold
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- Pour the mixture into the mold and tap it a few times to burst the bubbles.
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- Cover the surface with aluminum foil, make some holes in it and insert the mold into the air fryer
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- Schedule 170℃ and 45 minutes, then 200℃ and 8 more minutes. Let the cake rest with the tray ajar for 15 minutes and put it in the fridge
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- Unmold the cake before serving
