How to make the best cheesecake in an air fryer

Cheesecake is the kind of dessert that you need to fully commit to before flicking it in the oven. It takes a lot of time, specific tools, and a ridiculous amount of cream cheese. If all goes well, it’s rare to see you remove a sloshing tray of 350-degree water with a three-pound cheesecake. I wish there was a way to make a !” (If you’re the dramatic type, anyway.) And, according to legend, if you really want it, an air fryer will appear.

I usually limit my cheesecake adventures to the holiday season because of the number of accommodations it takes for a dessert to actually work. You can happily embrace cracked cheesecake, dry cheesecake, fallen cheesecake, or you can pass on the cheesecake you made. basque cheesecake On purpose. (It’s supposed to bake on top, I swear!) But if you want a crack-free, silky-smooth cheesecake, a lightly tanned top, and even cooked from edge to center, do all that. you have to plan. Ingredients until cooling time.

Ingredients, especially cream cheese, should be brought to room temperature for easy mixing. The cheesecake should probably be in a springform pan mummified with aluminum foil to keep the water out. A giant casserole dish with 2 inches of water, of course! A water bath (or bain marie) is employed to ensure even cooking. This will prevent the edges from being overcooked and dried out before the center has set. Even if you knew simple steps to toss it in the oven without burning or messing it up, you still have to bake it for about an hour, refilling the water bath every time it evaporates too much.

After reading the New York Times air fryer cheesecake recipe (which is subscription locked, this is the same recipe), I couldn’t believe it… at first.They claim you can make evenly cooked, non-burnt cheesecake that doesn’t crack without it water bath. Ha! And all of this fantastical magic happens within 30 minutes? Now I’ve heard it all. To put these seemingly bold lies to rest, I had to try it myself.

The recipe was incredibly easy and nothing special. A classic New York cheesecake with cream cheese, eggs and condensed milk on a graham cracker crumb crust. Check to see if the desired springform pan will fit in your air fryer before laying down the parchment paper. With the crumb crust pressed in, I placed the bread in the machine’s basket and poured the batter. Slide it in. I clicked on the “Bake” setting and left it at 350 F for 25 minutes.

I have a windowless basket model so I had to believe and operate it. It could be burning or overflowing and I never knew. I pulled it open and shook my head.the motherfucker splendid. It was inflated and completely rocked when shaken. It wasn’t just the center, like an oven baked cheesecake that can sink due to uneven cooking. It shook nearly the entire surface. (It’s a very popular move in the cheesecake world.) Once the cheesecake was chilled overnight to set, it was unusually easy to remove the springform sleeve.

An easier, faster, more perfect New York-style cheesecake has never been made.My first reaction was actually annoyance. Apparently, I’ve overdid the task of making cheesecake in the past. That was just part of the problem. I never had to mess with or clean the bath. The air fryer didn’t heat up the whole apartment like an oven after baking something for an hour.

Since the air fryer is a countertop convection oven, the fan function ensures even heating and speeds up the cooking process. For cheesecake, this works perfectly and I’m looking forward to testing it out on my traditional Friendsgiving pumpkin cheesecake. See how universal the fryer method can be. Adding an air fryer to your baking tool kit is essential during the holidays when your oven will be filled with numerous casseroles and roasts cooking at different temperatures. It saves you time and space so you can enjoy an extra 15 minutes of your own party.

air fryer classic new york cheesecake

(Reprinted from The New York Times)

material:

• 1 cup graham crackers
• 4 tablespoons melted unsalted butter
• 24 ounces softened cream cheese
• 2 eggs, room temperature
• 14 ounces sweetened condensed milk
• 1½ tsp vanilla essence
• a squeeze of lemon juice

Butter a 6-, 7-, or 8-inch springform pan and line the bottom with a parchment circle.

In a small bowl, combine the graham cracker crumbs and melted butter. Stir and press until mixture resembles wet sand and is loosely clumped together. Press the mixture into the bottom of the springform pan.

Stand mixer with paddle attachment. Mix one egg with cream cheese. Scrape down the walls of the bowl and add the second egg. Scrape out the bowl and mix again to incorporate the cream cheese and eggs. Add half the condensed milk and mix until combined. Scrape the bowl and mix in the second half of the condensed milk. Mix vanilla and lemon juice until smooth. (Don’t over-scrub the bowl, by the way.)

Place the prepared springform pan into the air fryer basket. Pour the cheesecake batter onto the crumb crust until it is 1/4 inch from the top of the pan. It’s ready when the surface is slightly browned, but be careful not to make it watery.

Gently remove pan from air fryer and cool on wire rack for 30 minutes. In the refrigerator he chills for 4 hours or overnight before unmoulding. Serve chilled. This cheesecake will keep in the refrigerator for up to 1 week and in the freezer for up to 2 months if well packaged. Thaw the frozen cheesecake in the refrigerator overnight.