Apple cheesecake in the airfryer
Creamy apple cheesecake baked in the airfryer with a crisp biscuit base, soft vanilla filling and tender apple wedges baked into the cake. The golden surface is dusted with icing sugar just before serving.
Equipment
- 1 Air fryer
- 1 Springform 18 cm
- 1 Bagepapir (til airfryer)
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
Ingredients
Biscuit base
- 150 g digestive biscuits
70 g butter Melted
Creamy vanilla filling
- 400 g plain cream cheese At room temperature
100 g sugar
2 pcs eggs At room temperature- 1 dl crème fraîche 38%
2 tsp vanilla sugar
1 tbsp plain flour
Apples and garnish
2 pcs apples Firm and tart, e.g. Elstar or Cox Orange
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp icing sugar For dusting
Instructions
Preparation
- Line the base of an 18 cm springform tin with baking paper, and lightly grease the sides. Check that the tin can stand freely in the airfryer basket with air around it.
- Crush 150 g digestive biscuits into fine crumbs with a rolling pin, and mix them with 70 g butter. Press the crumbs firmly into the base of the tin with the back of a spoon.
- Peel 2 pcs apples, remove the core, and cut them into wedges about 1 cm thick. Toss the wedges with 1 tbsp lemon juice and 1 tsp cinnamon.
- Whisk 400 g plain cream cheese and 100 g sugar until creamy with an electric whisk. Add 2 pcs eggs one at a time, whisking only briefly after each egg.
- Stir 1 dl crème fraîche 38%, 2 tsp vanilla sugar and 1 tbsp plain flour into the filling. Stir just until the mixture is even, so it doesn't get too much air in it.
Cooking in the airfryer
- Preheat the airfryer to 160 °C fan.
- Bake the biscuit base for 5 minutes at 160 °C, and let it cool while you turn the temperature down to 150 °C.
- Pour the filling onto the pre-baked base, and press the apple wedges down into the filling so they're almost covered. Let a few wedges peek out slightly so they turn golden.
- Bake the cheesecake at 150 °C fan for 30 minutes, until the surface is golden and the edge is set, while the centre still wobbles slightly.
- Check the cake after 25 minutes. If the surface is getting too dark, loosely lay a piece of baking paper over it for the last few minutes.
Cooling and serving
- Let the cheesecake cool completely in the tin at room temperature, then chill it in the fridge for at least 3 hours, preferably overnight. It needs to be completely cold before slicing.
- Dust 1 tbsp icing sugar through a small sieve over the cold cheesecake just before serving.
- Cut the cheesecake into 4 pieces with a warm, dry knife, and serve it cold.
Notes
Tips for the perfect result:
A low temperature and a filling without too much whipped-in air is the safest way to a creamy cheesecake with no cracks. The cake is done when the edge is set and the centre still wobbles slightly — it firms up further in the fridge. Variation:
Swap the cinnamon for cardamom, or tuck a tablespoon of salted caramel under the apple wedges. Oat biscuits in the base give a more rustic bite. Serving:
Serve the cake cold with a dollop of lightly whipped cream or crème fraîche and, if you like, a few toasted flaked almonds. Portion size:
The cake is designed for an 18 cm springform tin. If you have a smaller airfryer, measure the height of the basket first — the tin needs to stand freely with room for air circulation above the cake.
A low temperature and a filling without too much whipped-in air is the safest way to a creamy cheesecake with no cracks. The cake is done when the edge is set and the centre still wobbles slightly — it firms up further in the fridge. Variation:
Swap the cinnamon for cardamom, or tuck a tablespoon of salted caramel under the apple wedges. Oat biscuits in the base give a more rustic bite. Serving:
Serve the cake cold with a dollop of lightly whipped cream or crème fraîche and, if you like, a few toasted flaked almonds. Portion size:
The cake is designed for an 18 cm springform tin. If you have a smaller airfryer, measure the height of the basket first — the tin needs to stand freely with room for air circulation above the cake.
Nutrition
Calories: 845kcalCarbohydrates: 66gProtein: 12gFat: 58gSaturated fat: 35gPolyunsaturated fat: 3gMonounsaturated fat: 15gTrans fat: 0.5gCholesterol: 240mgSodium: 350mgPotassium: 230mgFiber: 3gSugar: 42gVitamin A: 1400IUVitamin C: 5mgCalcium: 140mgIron: 1.2mgNet carbohydrates: 63g
