Air fryer lemon ricotta cheesecake

Air fryer lemon ricotta cheesecake

A fluffy cheesecake with a touch of lemon, topped with fresh raspberries — what a treat! The combination of ricotta and sour cream keeps this light in flavor and is a lovely finish to a special meal. The air fryer method is ideally suited for smaller servings, but if serving more than four, try the oven method below. And if you're wondering why on earth we would bake a cheesecake in an air fryer, our answer is: why not?
February 28 2023 recipe by , photo by , nutritional review by in Recipes, Dessert

Air fryer lemon ricotta cheesecake

A fluffy cheesecake with a touch of lemon, topped with fresh raspberries — what a treat! The combination of ricotta and sour cream keeps this light in flavor and is a lovely finish to a special meal. The air fryer method is ideally suited for smaller servings, but if serving more than four, try the oven method below. And if you're wondering why on earth we would bake a cheesecake in an air fryer, our answer is: why not?
USMetric
6 servingservings

Ingredients

  • 14 oz. (12⁄3 cups) 400 g (375 ml) ricotta cheese
  • 4 oz. 110 g sour cream
  • ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
  • 3 3 large egglarge eggs
  • 2 tsp 2 tsp vanilla extract
  • 1 1 lemon, zest and juicelemons, zest and juice
  • ½ cup (2¼ oz.) 120 ml (60 g) fresh raspberries
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the air fryer to 320°F (160°C).
  2. In a medium-sized bowl, combine the ricotta cheese, sour cream, erythritol, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Divide the mixture equally between silicone baking cups or one large cake mold that will fit in your air fryer.
  4. Place the filled cups in the air fryer for 15 minutes (25 minutes if making one large cheesecake) until the batter has just about set — a little jiggle is OK.
  5. Allow to cool to room temperature, then chill in the fridge until ready to serve.
  6. To serve, mash the raspberries and spoon them over the cheesecakes.

Tip

If you don't have silicone baking cups, you can use small ramekins with approximately 3/4 cup (180 ml) capacity. Lightly grease with a bit of butter before adding the batter.

The cheesecakes can also be served in the ramekins.

Oven method

Preheat the oven to 350°F (180°C). Proceed with the recipe through Step 3, and bake in the oven for 25 minutes.

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2 comments

  1. 1
    Andrea
    April 24 2023
    My family and I love 99% of DD recipes. Yet this one may need a re-evaluation. The texture was grainy and watery. Great attempt at a new dessert!!! We appreciate your amazing recipes at DD!
  2. 2
    Una
    May 3 2023
    Just wonder how it could be watery with three eggs in it?

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