INGREDIENTS
BASE
- 100g choc ripple biscuits
- 25g caster sugar
- 55g unsalted butter melted
FILLING
- 400g cream cheese
- 100g caster sugar
- 25g plain flour
- 2 eggs
- 25ml cream
- 1 tsp vanilla essence
- 40g glace cherries
DIRECTIONS
- Preheat the air frying oven to 160°C and turn the timer dial to 5 minutes.
- Using a food processor add all the base ingredients and pulse together for 30 seconds, until well combined and looking like breadcrumbs.
- Press the biscuit mix into the bottom of a 12cm spring form round tin. Place tin in the fridge to set.
- Clean food processor well, add the filling ingredients and pulse for 30 seconds until well combined and mix is nice and smooth. Pour over the base.
- Once the 'HEATING' light goes off, turn the timer dial to 30 minutes. Place the filled baking tins into the Air Chef basket and allow to cook. It is ready when an inserted skewer can be removed cleanly. Allow to cool on cake rack.
TIP: Garnish with fresh cherries and a dusting of icing sugar.
TIP: Use a 15cm round baking tin and bake for 28 minutes.