New York Cheesecake

For the crust

• Cookies (biscuits) 150 g
• Butter 150 g
• Granulated sugar 2 tbsp

For the filling

• Cream cheese 230 g
• Granulated sugar 100 g (0.5 cup)
• Large eggs 2 pcs
• Sour cream 20% 120 g
• Vanilla sugar 10 g
• Lemon juice 1 tsp
• Cornstarch 1 tsp

Method

1. 1.Crush the cookies into fine crumbs – you can do this in a blender or by using a rolling pin over a thick plastic bag.
2. 2.Melt the butter, add it to the cookie crumbs along with the sugar, and mix well.
3. 3.Line the bottom of a mold with parchment paper. Transfer the crumb mixture into the mold, press it down firmly using the bottom of a glass, and place it in the refrigerator for half an hour.
4. 4.To prepare the filling, beat the room-temperature cream cheese, then add the remaining ingredients one by one, beating again after each addition.
5. 5.Pour the prepared filling into the mold, place it in the AirFryer basket, and tap it gently to release any trapped air bubbles.
6. 6.Bake at 150°C for 15–20 minutes.
7. 7.Once baked, pull the AirFryer basket out by just 1–2 centimeters and let it cool for half an hour.
8. 8.Then, remove the mold completely, let it cool to room temperature, and refrigerate for 4–5 hours before serving.

Notes

• If crushing cookies in a bag, make sure it is thick so it doesn't tear.
• If you don't have a springform pan, you can wrap the bottom with a double layer of foil.
• Lemon juice helps to reduce the eggy taste, while cornstarch prevents cracks from forming.
• Sudden temperature changes can cause cracks, which is why the cheesecake must be cooled gradually.