Once the batter is smooth, I pour it into a lightly greased 20 cm baking pan. I gently tap the pan on the counter to release any trapped air bubbles. This simple step helps create a smoother cheesecake texture after baking.
Next, I scatter the blueberries evenly across the surface. Some berries remain on top while others sink slightly into the batter during cooking. I love how this creates pockets of juicy blueberry flavor throughout the cheesecake.
Finally, I place the pan into the air fryer and cook it at 300°F (150°C) for about 27–30 minutes. The cheesecake is ready when the edges are set and the center still has a slight jiggle. After cooking, I let it cool completely before removing it from the pan. Trust me, patience pays off because the texture becomes much creamier as it cools.
Pro Tips for Best Results
I tested this recipe with both fresh and frozen blueberries, and both work well. If using frozen berries, there’s no need to thaw them beforehand.
Another thing I learned is that thick Greek yogurt produces the creamiest cheesecake. If your yogurt is very thin, the texture may not be quite as rich.
Don’t skip the cooling step. The cheesecake continues to set as it cools, creating a much better texture for slicing and serving.
Common Mistakes to Avoid
The biggest mistake I made the first time was overcooking the cheesecake. The center should still wobble slightly because it firms up as it cools. (See the next page below to continue…)