Product: Vortex Air Fryer, Vortex Plus Dual Drawer Air Fryer
For the base
75g Rich Tea Biscuits
50g Butter, melted
For the filling
440g Cream Cheese
60g Sour Cream
2tsp Vanilla Essence
180g single cream
90g chocolate, chopped
Your favourite easter eggs
Start by making the base, in a medium bowl, crush up the biscuits to fine crumbs, then add the melted butter and a teaspoon of flour. Mix well, then press firmly into the base of an 18cm springform cake tin to form an even base layer.
Place the cake tin into your Vortex Air fryer. Select Bake for 5 minutes at 150°C. (There is no need to preheat.)
Meanwhile, make the filling. Whisk the cream cheese until smooth, then add the sour cream, flour, vanilla, and sugar and whisk until combined. Add in the eggs one at a time, beating between each addition until the egg is just mixed in.
Lightly oil the sides of your cake tin, then pour the mixture over the cooked base.
Place the cheesecake back into the Air Fryer. Select bake again, lowering the temperature to 145°C, and setting the time to 35 minutes.
Check from about 28minutes – the perfect cheesecake will be just set, with a slight wobble in the middle.
While the cheesecake cooks, make the ganache topping. Warm the cream in the microwave until warm, but not boiling over. Pour the cream over the chopped chocolate and set aside for 5 minutes. Stir the ganache until smooth then leave to cool.
Remove the cheesecake from the air fryer and allow to cool to room temperature before spreading the ganache over the top and decorating with easter eggs.