Press the mixture into the bottom of the 9-inch springform pan.Īir-fry the crust at 325☏ for 10 minutes and then set aside. Transfer the crumbs to a bowl and stir in the sugar and melted butter until well combined. Process the chocolate water cookies in a food processor until ground into crumbs. Spoon the cherries on top of the cake inside the whipped cream rim and chill until ready to serve.Ĭut the cake into wedges and serve, drizzling a little cherry sauce over the top.īutter the sides and the bottom of a deep 9-inch springform pan. Pipe swirls or dots of whipped cream around the edges of the cake.
BLACK FOREST CHEESECAKE ZIP
Place the whipped cream in a piping bag or zip lock bag with the corner cut off. Whip the heavy cream into stiff peaks with a whisk or electric beater. To assemble, run a knife dipped in warm water around the edges of the cheesecake and unmold the cake.Set the cherries aside until ready to assemble. Lower the heat and simmer for a minute or two until the mixture thickens slightly. Add the liqueur and the cherries and bring to a boil over medium heat, stirring occasionally. To make the cherry topping, combine the sugar and cornstarch in a medium saucepan, whisking to break up any lumps.Wrap the room temperature cheesecake with plastic wrap and transfer the cheesecake to the refrigerator to chill for at least 2 hours, but preferably overnight. Let the cheesecake cool in the air fryer for 30 minutes to one hour and then remove the cake from air fryer and cool to room temperature. Remove the foil and air fry for another 40 to 50 minutes until the cheesecake has set in the middle. Air-fry at 300☏ for 40 minutes in the middle of the oven.Cover the pan with aluminum foil tightly but tent the foil on top a little so that it doesn’t touch the batter. Transfer the batter to the springform pan on top of the pre-baked crust.
Pour the cooled melted chocolate into the cake batter and stir until combined. Add the vanilla extract and the eggs, one at a time, beating only enough to incorporate the eggs into the mixture. Add the sour cream and sugar-cocoa powder mixture and continue to beat on medium-high speed until well combined. With an electric beater, beat the cream cheese until very smooth.
BLACK FOREST CHEESECAKE CRACK
This slow transition from the hot air fryer to the fridge is the second key to not getting a big crack in the top surface. When it has reached room temperature, cover with plastic and refrigerate for at least 2 hours. Then, let the cheesecake cool for 30 to 60 minutes in the turned off air fryer before moving it to room temperature and letting it cool completely. The second stage of baking is done uncovered. Do your best to tent that foil on top so that it doesn’t touch the batter, but make sure you tuck the foil under the bottom of the pan so that it doesn’t blow off in the air fryer. During the first stage of baking, the cheesecake should be covered with aluminum foil. (If you print the recipe below, you’ll see the adjusted ingredient quantities under the Notes.) Regardless of which style of air fryer you are using, a cheesecake bakes in two stages in an air fryer.
That’s not to say you can’t make this with a basket-style air fryer – you can! You just need to adjust the recipe by using a pan the right size (7-inches for most air fryers) and reducing the quantity of ingredients accordingly. If you’re making this cheesecake in a 9-inch springform pan, you’ll need to use an air fryer oven rather than a basket-style air fryer.
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