CHEESECAKE REFRIGERATOR RECIPES

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

Steps:

• Brush melted butter on the bottom and sides of a 7- or 8-inch springform pan that fits in your air fryer. Line the bottom with parchment paper and brush with melted butter.
• In a medium bowl, mix the graham cracker crumbs and melted butter with a spoon until the mixture is the texture of coarse meal. Transfer the graham cracker mixture to the prepared pan and press evenly with the spoon to form a level crust.
• Using a stand mixer fitted with the paddle attachment or a hand mixer and a mixing bowl, beat the cream cheese on medium speed until creamy and smooth, 1 to 2 minutes. Add the eggs, condensed milk and vanilla, and beat on medium speed, occasionally scraping the sides and bottom of the bowl, until completely smooth, 1 to 2 minutes.
• Put the pan with the crust into the air fryer, then pour the cream cheese mixture over the crust. It should almost reach the rim of the pan. Close the air fryer lid and turn the air fryer setting to bake.
• Bake the cheesecake at 300 degrees until the top is lightly browned and the center jiggles slightly, 25 to 35 minutes. It may take a little more or less time depending on the air fryer.
• Carefully remove the springform pan from the air fryer, let it sit at room temperature for about 1 hour, and then cool it in the refrigerator for 6 to 8 hours. When ready to eat, remove the cheesecake from the pan. Slice with a warm knife, wiping it clean between cuts. If desired, top with cherry pie filling.