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These easy air fryer creamy cheesecakes are delicious Russian-style cheesecakes (called Syrniki)
with a smooth, creamy, and melt-in-your-mouth texture, surrounded by a crispy caramelized crust. Cooked in Air Fryer in under 10 minutes.
INGREDIENTS
- 8 oz Cream cheese (226 g), softened
- 1 Egg
- ⅓ cup All-purpose Flour (can sub for low-carb flour of choice)
- 2 TBS Granulated sugar (Can substitute for preferred granulated sweetener of your choice)
- 2 TBS Semolina (Optional)
- 1 teaspoon baking powder
- Spray oil.
- Optional, but recommended toppings:
- Sour cream
- Powdered sugar
- Fruit
INSTRUCTIONS
- Preheat the air fryer to 350F/175C for 3 minutes
- In a mixing bowl add all ingredients: Cream cheese, egg, flour, sugar, semolina, vanilla extract, and baking powder.
- Using a spoon or fork, mix all ingredients together until well combined.
- Divide the mixture into 6 even parts.
- Using your hands pick up one part and roll it into a ball. If the dough is too sticky (and this mixture will be sticky), roll the ball lightly in the flour. Or scoop the mixture using a spoon.
- Place onto air fryer basket or tray, lined with Air Fryer parchment paper. Or use a regular parchment paper cut to fit the basket.
- Gently shape the ball and press it into a pancake shape and make it approx. ¾ inch thick. If the pancake is too sticky, gently pat it with a bit of flour.
- Lightly spray cheesecakes with oil. I use Ghee butter oil spray.
- Air fry (air crisp mode) at 350F/180C for 5 minutes
- Open air fryer, flip each cheesecake on the other side, lightly spray with oil, and fry for an additional 3-4 minutes or until golden brown with a crispy caramelized crust.
- Transfer to a plate, let cool a bit, and serve with your favorite topping, like powdered sugar, and top with some fruits. Delicious with a dollop of sour cream on top. Enjoy!
NOTES
How to make the Air Fryer Cheesecakes low carb and keto-friendly:
Substitute flour for almond flour and
Substitute sugar for granulated sweetener of your choice