The good news is you can bake a cheesecake while going camping with your Philips XL Airfryer if you bring it along with you.
Here is the recipe for Lemon Cheesecake.
30g plain flour
110g castor sugar
2 tbsp lemon juice
170g whipping cream
150g digestive biscuit crumbs
250g cream cheese. I tend to use Philadelphia cream cheese
80g plain yogurt. If you do not have plain yogurt, you can use sour cream
1 tsp vanilla essence
Place the digestive biscuits into a ziplock bag and use a rolling pin to crush it. Get the kids to do it. My kids enjoy doing it.
Combine digestive biscuit crumbs with melted butter.
Press the mixture of biscuit crumbs and butter onto the bottom of the cake pan and refrigerate for about 30 minutes.
I use my 19 cm Baker’s Secret springform non-stick cake pan that fits in my Philips XL Airfryer.
In the meantime, beat the egg and pour it through a sieve and put it aside.
Then, beat cream cheese and yogurt until they are smooth.
Next, add in vanilla essence, sugar, plain flour, lemon juice and beaten egg and mix them well.
Finally, after the above mixture has been well- mixed, add in the whipping cream and then beat together until it forms a lemon cheese batter. Do not overbeat.
Pour the lemon cheese batter mixture into the cake pan which has been lined with biscuits crumbs and butter.
Place the cake pan into the basket of the Airfryer. I bake the lemon cheesecake for 30 minutes at 160 degrees Celcius.
Once 30 minutes is up, leave the cake in the Airfryer for about 10 minutes after turning off the Airfryer.
Once the cake has cooled down, remove it from the cake pan and chill it in the fridge for the cake to set properly before cutting and enjoying the cake.