New York cheesecake in the air fryer is known and loved all over the world for its rich, creamy texture and crisp biscuit base. Welcome to the concept of making a baked cheesecake in an air fryer – a method that combines classic baking craft with modern kitchen technology. A lovely cake for your afternoon coffee or as a dessert.
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Estimated reading time: 4 minutes
Table of Contents
- Why make New York cheesecake in the air fryer?
- What is New York cheesecake?
- I recommend this lovely coffee with our New York cheesecake in the air fryer
- What is the difference between baked and no-bake cheesecake?
- How do you get a crisp base without cracks?
- What do you serve with a New York cheesecake in the air fryer?
- Conclusion on New York cheesecake in the air fryer
- FAQ
Why make New York cheesecake in the air fryer?
Firstly, you can bake a smaller cheesecake without switching on the oven, which is handy for those with a busy everyday life – just remember that the cake needs at least 4 hours in the fridge before it is ready. Secondly, the air fryer provides an even heat distribution, which can help prevent the typical problems such as overbaking or uneven baking.
What is New York cheesecake?
New York cheesecake stands out from other cheesecakes with its rich, dense and creamy consistency. It typically consists of a mixture of cream cheese, sugar, eggs and often a little crème fraîche or cream for extra flavour. Its biscuit base, made from crushed Digestive biscuits or Graham crackers mixed with butter, adds an irresistible crunch. This cake is not too sweet and is often served with a slightly tart fruit sauce or fresh berries to complement its already rich flavour.
I recommend this lovely coffee with our New York cheesecake in the air fryer
When we enjoy a creamy cheesecake, a freshly brewed cup of coffee is absolutely essential, as it pairs wonderfully with the cake’s sweetness. I can warmly recommend Freehand Buono coffee beans – 1 kg. – happy baking and enjoy!
What is the difference between baked and no-bake cheesecake?
The main difference between baked and no-bake cheesecake lies in the texture and the cooking method. Baked cheesecake, like the New York version, becomes firm and creamy through slow baking, which sets the eggs and creates a silky-smooth filling. No-bake cheesecake, on the other hand, is set with gelatine or chilled until it firms up. This results in a lighter and more mousse-like consistency. Both versions of cheesecake in the air fryer are delicious, but offer different taste experiences.
How do you get a crisp base without cracks?
The key to a crisp base and a filling without cracks lies in care and understanding of the process. To ensure a crisp base, it is important to press the biscuit mixture firmly into the tin and let the base chill in the fridge while you make the filling. To prevent cracks in the filling, all ingredients should be at room temperature to ensure an even mixture without over-whisking. When baking in the air fryer, it is essential to avoid too high heat and allow the cheesecake to cool down gradually to avoid thermal shock.
What do you serve with a New York cheesecake in the air fryer?
Traditionally, New York cheesecake is served with a fruit sauce, such as raspberry or blueberry sauce. It adds a welcome tartness to the rich dessert. For afternoon coffee, you can use fresh berries, mint leaves, or even a dollop of whipped cream can also add both flavour and visual appeal. For a modern twist, consider experimenting with salted caramel, chopped nuts, or even a dark chocolate sauce for a deeper flavour dimension.
Try adding a little organic lemon or orange zest to the filling. This little trick adds a subtle but noticeable freshness that balances the richness of the cream cheese perfectly.
Tips and tricks from the author: Morten Jensen
Conclusion on New York cheesecake in the air fryer
Making New York cheesecake in an air fryer is a practical way to integrate modern technology into classic baking. This method offers a simple, practical and equally delicious version of the traditional dessert, or a lovely cake for your afternoon coffee. A cake that will undoubtedly impress guests and satisfy any sweet tooth. With the right preparation and attention to detail, this approach can transform the way we think about baking and desserts.
FAQ
Use an 18 cm (Ø) springform tin, and before you start, check that it sits flat in the basket with a little space around it. That way the hot air can circulate and the cake bakes evenly.
The low temperature of 145 °C lets the filling set slowly, so it turns creamy instead of cracking. Bake for about 40 min, until the edge is set and the centre still wobbles slightly. Then let the cake cool in the air fryer with the drawer closed for about 1 hour so it doesn’t get a temperature shock.
First let the cheesecake rest for about 1 hour in the switched-off air fryer, then let it cool completely at room temperature. After that, put it in the fridge for at least 4 hours, preferably overnight. Only then is the filling firm enough for you to cut neat slices.
Recipe
New York Cheesecake in the Air Fryer
Cooking Guide
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Step 1:
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Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Ingredients
Base:
- 150 g Digestive biscuits
- 75 g melted butter
Filling:
- 600 g cream cheese
- 150 g sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 2 pcs eggs
- 100 ml crème fraîche
How to make it
- Crush the 150 g Digestive biscuits finely and mix them with 75 g melted butter. Press the mixture firmly into the base of an 18 cm (Ø) springform tin (it must fit in the basket).Put it in the fridge while you make the filling.
- Preheat the air fryer to 145 °C.(Pre-program it, or let it run for a couple of minutes before cooking)
- In a large bowl, whisk 600 g cream cheese and 150 g sugar together until smooth (use cream cheese and eggs at room temperature, so the filling turns smooth without long whisking). Add 2 tbsp plain flour and 1 tsp vanilla extract, and whisk again.
- Add the 2 pcs eggs one at a time, mixing on the lowest speed after each egg, just until blended – don’t whisk air into the filling. Stir in 100 ml crème fraîche until evenly combined.
- Pour the filling over the biscuit base and smooth the top with a spatula.
- Place the springform tin in the air fryer. Bake at 145 °C for about 40 min, until the edge is set and the centre still wobbles slightly.Start the online kitchen timer here
- Turn off the air fryer and let the cheesecake rest in the air fryer for about 1 hour with the drawer closed.
- Take the cheesecake out and let it cool completely at room temperature before chilling it in the fridge for at least 4 hours, preferably overnight.
Our notes for the recipe
Cooling the cake slowly can reduce this.
It can be decorated with fresh fruit, berries or whipped cream to hide any cracks.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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