Air Fryer Lemon Cheesecakes

I have two mini springform tins which measure 10cm in diameter which are perfect for these little cheesecakes. For the remaining, I used some XL silicone muffin cases which are a bit narrower but also taller. You could use ramekins or other tartlet tins, just make sure they fit in your air fryer first.

In: Puddings

Submitted by Karen

  Cooking temperature: 150°C

Makes/Serves: individual cheesecakes

Ingredients

  • 80 g Plain Flour
  • 40 g Oats
  • 30 g Brown Sugar
  • 60 g Butter
  • 200 g Cream Cheese
  • 130 g Caster Sugar
  • 1 Egg
  • 1 Lemon
  • 2 tablespoons Plain Flour

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Method

  1. Grease the dishes you are going to bake the cheesecakes in.
  2. Put the larger amount of plain flour, the oats and the brown sugar in a bowl and mix together. Rub in the butter.
  3. Divide the buttery biscuit base between your dishes and press the mixture down into the bottom.
  4. Bake the bases for about 10 mins.
  5. While they are baking, whisk the cream cheese and sugar together. Then beat in the egg. Sprinkle the flour in and add the lemon juice and zest (optional, for more zing). Whisk it all together and divide it between the dishes.
  6. I cooked mine for about half an hour, but keep your eye on them as I'm sure all air fryers are different. They will have gone slightly brown on the top and no longer wobble when they are done.

In this recipe I didn't add the zest of the lemon. I'd used the zest for something else and had the juice of one and a half lemons. I actually invented this recipe because I had lemon juice and cream cheese that needed using up!

I've topped it with raspberries, but blueberries would go really nicely as well.