Recipes AirfryerAir Fryer Lemon Cheesecake
Bright, creamy air fryer lemon cheesecake — rich and velvety with a fresh citrus tang that keeps it from being too heavy. The air fryer sets it gently and evenly, no water bath needed.
It's the perfect make-ahead dessert: zesty, smooth and crowd-pleasing. Top with a little lemon curd or fresh berries.
Ingredients
Instructions
Blend
Beat the eggs with the sugar, then add the lemon zest, lemon juice and cream cheese and beat until smooth. Beat in the cream and cornstarch.
Bake
Pour into a greased, parchment-lined pan and air fry at 320°F for about 35–40 minutes, until set at the edges with a slight jiggle in the center.
Chill
Cool, then refrigerate at least 4 hours before unmolding and slicing.
- Pull it while the center jiggles slightly for a creamy set.
- Room-temperature cream cheese blends smoothest.
- Finish with lemon curd or fresh raspberries.
Frequently asked
How long does lemon cheesecake take in the air fryer?
About 35–40 minutes at 320°F, until just set, then chill at least 4 hours.
Can I make it without cornstarch?
Cornstarch helps it set smoothly; you can use 1 tbsp flour instead.
Why did it crack?
Overbaking or too-high heat. Pull it while the center still wobbles and cool it gradually.
