New York Cheese Cake Airfryer (no water bath) // Super delicious :)

Ingredients:
The Crust

• Crumbs 166g
• Melted butter 70g

If only crust for bottom, I think the crumbs can change to 100g and melted butter to 42g

Cheese filling

• Cream cheese 250g (room temperature), whisk until creamy with lowest speed
• Sour cream 158g (room temperature)
• Sugar 83g
• Shifted flour 13g 
• 1tbsp lemon juice (can add to 2-3tbsp for sourer version)
• 1/2tsp vanilla extract

Mix all the ingredients, do not over mix

Eggs

• 2eggs room temperature, light whisk in another bowl (not over whisk)

Preheat airfryer 140 degrees

Bake time: 150 degrees 15mins, then 115 degrees 45mins

Put baking paper on the baking pan bottom

To-do:

1. Preparing the crust: mix crumbs and melted butter. Pour into baking pan. Press with glass until sturdy. Put in the freezer for 30mins
2. Cheese Filling: Mix all cheese filling with handheld whisk in lowest temperature (remember do not over mix!) 
3. Add mixed eggs to the batter and mix well (do not over mix), fold everything together using spatula
4. Bake with airfryer 150 degrees in 15mins and 115 degrees in 45min or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
5. Leave the cake inside airfryer until it cools down
6. Cover the cake with wrapping and put into fridge overnight or at least 8 hours.

*For beginner, just prepare crumbs for bottom of the cake (to prevent side cracking like mine)

*Because I don't use water bath, so all preparation should be in low speed and low temperature to prevent cracking and too much bubbles occured.