With ingredients like these, need we say more? Whip this deliciously creamy baked cheesecake up in a flash with help from your air fryer – perfect for entertaining on a hot summer’s day.
This recipe is courtesy of Phillips Kitchen Ambassador Elle Vernon.
Ingredients
Method
Grease base and sides of a 20cm springform cake tin. Line with baking paper, ensuring paper does not extend above the top of the tin.
Put biscuits into the bowl of a food processor and process until very finely chopped. Pour in butter and process until combined. Spoon into tin, smooth surface. Refrigerate.
Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth. Add condensed milk, eggs, sour cream and vanilla, then beat again until light and fluffy. Pour mixture into prepared tin, on top of biscuit layer. Use the back of a spoon to smooth the surface.
Carefully place tin into the basket of the Philips XXL 5000 Series Airfryer. Set temperature to 140°C and time to 30 minutes cooking until the cake is light golden brown, with a slight wobble when you gently shake the basket. Once cooking time has finished, allow the cake to sit in the closed Airfryer for 10 minutes, then set aside at room temperature for 1 hour before transferring to the fridge to chill completely, overnight.
Slice off the mango cheeks, then scoop out the flesh. Slice mango cheeks thinly into ribbons.
Serve cake topped with cream, mango ribbons, passionfruit and mint.
