Best Ever Philips Airfryer New York Cheesecake
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Start by making the biscuit base. In a mixing bowl add the plain flour and sugar and mix the fat into the sugar and flour until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 minutes on 180c.
Grease the sides and bottom of your spring form pan with a little flour.
When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the spring form pan.
In a mixing bowl add the soft cheese and the sugar and using a hand mixer, mix the sugar into the cheese until you have a lovely thick creamy mixture.
Crack the eggs into the bowl, add the vanilla and mix with a fork.
Stir in the quark and then pour the cheesecake batter into the spring form pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and wont look odd once cooked.
Cook on 180c in your Airfryer for 30 minutes and then leave it in the Airfryer to keep warm for another 30 minutes.
Transfer to the fridge and leave to set and cool for 6 hours.
I use quark in my cheesecake. Even though it is a fat free cheese it is very thick and makes a more cheesy flavour to the cheesecake rather than using whipped cream. If you can’t get quark you could use single cream instead.
You could also swap the butter, plain flour and brown sugar for digestive biscuits instead but I love a homemade biscuit base that tastes like shortbread.
Its important that you leave it in the fridge for 6 hours. It will enhance the flavour and make it really stiff at the same time.
Calories: 831kcal | Carbohydrates: 88g | Protein: 11g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 204mg | Sodium: 465mg | Potassium: 198mg | Fiber: 0g | Sugar: 65g | Vitamin A: 1815IU | Calcium: 120mg | Iron: 2.1mg