Ingredients
Crust:
•
¾ cup graham cracker crumbs
•
¼ tsp ground cinnamon
•
2 tbs butter, melted
Filling:
•
700g cream cheese, room
temperature
•
¼ cup sour cream, room
temperature
•
3 large eggs, room temperature
•
2/³ cup confectioner’s sugar
•
1 tsp vanilla extract
•
½ tsp salt
•
2 tbs flour
Sour cream topping:
•
½ cup sour cream
•
3 tbs confectioner’s sugar
•
½ tsp vanilla extract
For serving:
•
Whipped cream, for serving
Methods
1.
Combine all the crust ingredients in
a bowl and mix until crumbly.
2.
Press the crust evenly onto the
bottom and slightly up the edge of a
6-in. springform pan. Place the Pan
on a Crisper Tray.
3.
Place the Tray in the air fryer. Press
the Power Button and decrease the
cooking temperature to 175°C and
the cooking time to 5 minutes to
begin the cooking cycle.
4.
Combine the cream cheese and sour
cream in a separate bowl and beat
until creamy.
5.
Add the remaining filling ingredients
to the bowl and mix until fully
incorporated.
6.
Pour the filling into the pan.
7.
Cover the cheesecake with foil.
Place the pan on a Tray.
8.
Place the Tray in the air fryer. Press
the Power Button and then the
Baking Button (160°C) and increase
the cooking time to 60 minutes to
begin the cooking cycle. When the
cooking cycle is complete, set the
cooking time to 45 minutes for a
total cooking time of 1 hr. 45 mins.
9.
Let the cheesecake cool for 2 hrs. in
the pan.
10.
Refrigerate the cheesecake for at
least 6 hrs. (Preferably overnight).
11.
Combine all the topping ingredients
in a bowl and whisk until smooth.
12.
Carefully remove the cheesecake
from the pan.
13.
Spread the sour cream filling over
the top of the cheesecake.
14.
Serve with whipped cream
New York Style Cheesecake
Serves 4
