Air fryer cheesecake

Lightly grease a 7- or 8-inch springform pan that fits the air fryer basket.

Crust: crush 150 g graham crackers (food processor, a bag and a smack, or bought crumbs), mix with 3 tbsp melted butter and 2 tbsp sugar until like wet sand.

Press firmly into a flat layer in the pan with a flat-bottomed cup, then freeze while making the filling.

Beat two packages of softened cream cheese on medium with the paddle until creamy and lump-free (soften on the counter for a few hours, or microwave at half power in 20-second bursts, flipping between).

Add 133 g granulated sugar and mix on medium until just combined, without beating in air.

Add the two eggs one at a time, scrape the bowl and beater down, and mix on medium-low.

Add 2 tsp vanilla and the sour cream; mix once more and scrape the bowl until silky smooth.

Pour the filling onto the frozen crust; shimmy and tap to release air bubbles, which expand and make the cheesecake crack.

Set the air fryer to bake at 300F for 20 minutes (16 minutes first if it runs hot), until there is a slight wobble in the centre; add two minutes at a time if needed.

Open the basket slightly and let the cheesecake cool inside for 30 minutes so it does not crack.

Cool completely on a wire rack, then chill four hours to overnight to set.

Run a small knife or offset spatula around the edge (and under the base if needed) and transfer to a cake plate; slice.