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Poppy's Air Fryer Baked Cheesecake

Find out here how to make a baked cheesecake , for just over £1 a portion!

Serves 8

Ingredients

  • 250g/9oz digestive biscuits

  • 75g/5 tablespoons unsalted butter

  • 600g/2½ cups full-fat cream cheese

  • 300g/1¼ cups soured cream

  • 3 whole eggs, plus 1 yolk

  • 250g/1¼ cups golden caster/superfine sugar

  • 1 lemon, zested

  • ½ teaspoon vanilla paste

  • 3 tablespoons cornflour/cornstarch

Method

1. Heat the air fryer to 140°C/285°F. Line the base of a 20cm/8-inch springform tin with greaseproof paper, or use whatever size springform tin fits in your air fryer. You might like to wrap the base and sides of the tin with foil to prevent any leakages.

2. Blitz the biscuits in a food processor until fine. Melt the butter in a small saucepan and stir in the crushed biscuits. Press the mixture evenly into the bottom of the tin and place in the fridge for about 30 minutes, until firm.

3. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour.

4. Pour the mixture into the tin and smooth it out evenly. Carefully place the tin in the air-fryer basket and bake the cheesecake for 45–60 minutes, until just set (but decrease the cooking time if you’re using a smaller tin). Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (overnight if you can wait that long) before serving.

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