Welcome to my best ever Philips Airfryer Caramel Cheesecake. Enjoy the delicious flavours of caramel, creamy cheesecake and a delicious biscuit base in this classic caramel cheesecake in the Airfryer.
Well I think that this caramel cheesecake recipe really sums up my addiction to the kitchen gadgets that we have in our kitchen.
It must also hold the record for how many cheesecakes you can use in one recipe.
We have of course the spring form pan to cook it in, the hand mixer to mix the sugar into the soft cheese, the Philips Airfryer to cook it in and of course the Instant Pot to make the condensed milk into caramel in 40 short minutes.
But because of all these different gadgets it makes it so quicker to make and means that you spend as little time in the kitchen as possible.
Take the condensed milk as an example. In the old days you would cook the condensed milk of the stove and it would take 3-4 hours. Where as in the Instant Pot it is done in 40 minutes.
Then the Airfryer does a great job of cooking the cheesecake faster than what it would in the oven thanks to the fact it cooks with oil from the top.
Oh and the hand mixer just stops me from getting arm ache as lazy people use electrical devices to cook and prepare food in the kitchen.
But why not if it makes life easier? Oh and should I just go and make another because it is so easy?
Or should I be thinking of losing my pregnancy weight? I think the diet starts next week not this week!!!!
Best Ever Philips Airfryer Caramel Cheesecake
- In your Instant Pot place the can of condensed milk in it without its can wrappings submerged in water. Cook it for 40 minutes on manual and remember to seal it.
- Preheat the Airfryer to 180c.
- Flour the sides and bottom of your spring form pan with your hands so that it becomes non-stick.
- Crumble the digestive biscuits by giving it a hammering with a rolling pin inside a sandwich bag or inside its wrappers.
- Mix the melted butter into the crumbled digestives inside the spring form pan (less washing up that way) and using your hands make sure it pushes down on the bottom.
- In a mixing bowl and using a hand mixer, mix the sugar into the soft cheese until it is nice and fluffy. Add the eggs and vanilla essence and mix in with the mixer. Put to one side.
- When the condensed milk is done and cooled down, open it up and pour the caramel into the bowl. Mix it in with a fork and then place the mixture into the spring form pan over the biscuit base.
- Level it and make it smooth with the spatula.
- Cook for 15 minutes at 180c, 10 minutes at 160c and then a last 15 minutes at 150c.
- When it is done, place it in the fridge to cool for 6 hours.
- When it is done drizzle over the top with a fork small amounts of melted chocolate and leftover caramel.