Strawberry Cheesecake in the Air Fryer

Ingredients

• For the base: biscuits
• For the base: ghee
• For the filling: white chocolate
• For the filling: eggs
• For the filling: cornstarch
• For the filling: egg custard
• For the filling: sugar
• For the filling: sour cream
• Strawberries (fresh, or as jam or preserve)

Method

1. Crush the biscuits in a mortar or food processor and mix with the ghee.
2. Line the bottom of the tin with baking paper, add the biscuit base and press it down firmly with a spoon, then chill the tin in the freezer.
3. Melt the white chocolate in a saucepan, then mix it in a bowl with the eggs and cornstarch.
4. In another bowl, mix the custard, sugar and sour cream until smooth.
5. Combine the two mixtures and stir until smooth.
6. Preheat the air fryer to 180 °C, pour the filling into the tin and bake at 180 °C for 16–18 minutes.
7. Let the cheesecake cool, then refrigerate for at least 6 hours.
8. Top with strawberries — fresh, or as jam or preserve.

Cooked with

HAG-7070 Air Fryer