Air fryer baked cheesecake recipe
 This easy and affordable baked cheesecake by Poppy O'Toole is cooked in an air fryer with delicious results. 250g/9oz digestive biscuits75g/2½oz unsalted butter600g/1lb 5oz full-fat cream cheese300g/10½oz soured cream3 whole free-range eggs, plus 1 yolk250g/9oz golden caster sugar1 lemon, zest only½ tsp vanilla bean paste3 tbsp cornflour 250g/9oz digestive biscuits 75g/2½oz unsalted butter 600g/1lb 5oz full-fat cream cheese 300g/10½oz soured cream 3 whole free-range eggs, plus 1 yolk 250g/9oz golden caster sugar 1 lemon, zest only ½ tsp vanilla bean paste 3 tbsp cornflour Method Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages.Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then 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.Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour.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 (or overnight if you can wait that long) before serving. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Line the base of a 20cm/8in springform tin with greaseproof paper, or use whatever size springform tin fits inside your air fryer. Wrap the base and sides of the tin with kitchen foil to prevent any leakages. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then 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. Blend the biscuits in a food processor until fine. Melt the butter in a small saucepan then 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. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. Heat the air fryer to 140C. In a large bowl, beat the cream cheese, soured cream, eggs, egg yolk, sugar, lemon zest and vanilla until combined. Fold in the cornflour. 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). 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 (or overnight if you can wait that long) before serving. Turn off the air fryer, open the drawer a little and leave the cheesecake to cool before removing. Once cool, chill in the fridge (or overnight if you can wait that long) before serving.