Air Fryer Cheesecake

Ingredients

•  1/4 cup graham cracker crumbs
•  1 tablespoon unsalted butter, melted
•  5 ounces (5 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free or whipped)
•  2 tablespoons granulated sugar
•  1 large egg yolk, room temperature
•  1/2 teaspoon vanilla extract
•  Whipped cream and fresh fruit, for serving

Instructions

1. In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two 6-ounce ramekins.
2. In a large mixing bowl on medium high speed (with the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 1-2 minutes.
3. Scrape down the bowl then beat in the egg yolk and vanilla.
4. Divide the batter among the ramekins and wrap tightly in foil (you don’t want the foil to fly around). Poke holes into the top for ventilation.
5. Place both ramekins in the fry basket then set the temperature and time to 310 degrees for 25 minutes or until tops are firm to the touch with a slight jiggle and internal temperature reaches 150F. Carefully remove with tongs then remove the foil.
6. Cool completely uncovered then refrigerate at least 4 hours or overnight. Serve with whipped cream and fresh fruit.