Air Fryer turtle cheesecake recipe, a tasty dessert

Today we’re going to prepare this dessert, Air Fryer turtle cheesecake. Make it for your friends and visitors and they’ll all be impressed. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Air Fryer turtle cheesecake

A delicious dessert that combines the flavors of chocolate, toasted nuts, caramel and creamy cheesecake to make a perfect combination. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

2 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 pinch salt
12 ounces cream cheese, softened
1/3 cup sour cream
1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons butter, melted
1/3 cup sugar
2 tablespoons chocolate ice cream topping, or to taste
2 tablespoons caramel ice cream topping, or to taste
2 tablespoons chopped toasted pecans, or to taste

Directions

First, line the bottom of a 7 to 7 1/2-inch springform pan or cake tin with baking paper. Now, in a bowl, mix the graham crackers and 1 tablespoon of sugar. Then mix in the melted butter. Press the crumb mixture into the bottom, and up to 1 inch up the sides of the prepared pan.

Then, for the filling, mix the cream cheese, sour cream, 1/3 cup of sugar, lemon juice, vanilla and salt in a bowl. Now use an electric mixer on medium-high speed until the mixture is smooth.

Then add the eggs, one at a time, beating on low speed just until incorporated. Now pour the filling over the crust. Let’s put it in the frying pan in the fryer basket. Then set the fryer to 300 degrees F (150 degrees C).

Then cook for 15 minutes, then reduce the temperature to 240 degrees F (115 degrees C) and continue cooking for another 20 minutes. Then the center of the cheesecake will look moist and may jiggle slightly.

After that, transfer the cheesecake to a wire rack and let it rest for about 15 minutes. Now use a small sharp knife or a thin spatula to loosen the cheesecake from the sides of the pan and then leave it to rest until it has cooled completely, about 30 minutes more.

Finally, remove the cheesecake from the tin and refrigerate, covered, for at least 4 hours or up to overnight.