Air-fryer yoghurt cheesecake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
More than 2 hours
Ingredients
＋ Añadir a un menú- Egg four medium eggs without shells 200 g
- Natural yoghurt three 125 g pots, unsweetened 375 g
- Cream cheese without animal gelatine 250 g
- Sugar 80 g
- Cornflour corn starch 30 g
- Strawberry jam for the topping 60 g
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Method
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Mix the cream cheese and sugar until smooth. Add the yoghurt and eggs one at a time, stirring without overbeating.
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Sift the cornflour over the mixture and stir until no lumps remain. Pour into a heatproof silicone tin 18 cm across and at least 7 cm deep, filling no more than two-thirds full.
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Preheat the empty air fryer for 5 minutes at 155°C. Cook for 35–40 minutes at 155°C. The edges should be firm and the centre should wobble slightly without being liquid; reach at least 74°C at the centre. Add 3-minute intervals if not yet set.
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Cool for 25 minutes, refrigerate within 2 hours and chill for at least 4 hours. Unmould, spread with the strawberry jam and cut into six portions.
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