Regular, boring oven cheesecake is a real to-do.

It takes hours, and theres usually a water bath involved.

Thankfully, the air fryer is here to make cheesecake a weekly affair.

Try this quick-cooking air fryer cheesecake for the perfect anytime dessert.

Seep in from where, you ask?

The giant casserole dish with a two-inch flood of water in it, of course!

To ensure even cooking, a water bath (or bain-marie) is employed.

This helps keep the edges from overcooking and drying out before the center sets.

It makes sense logically, but that doesnt keep it from sucking.

Furthermore, all of this fantastical magic will occur in 30 minutes or less?

Now Ive heard it all.

To put these apparently bald-faced lies to rest, I needed to try it out for myself.

confirm to check that your intended springform pan fits in the air fryer before outfitting it with parchment paper.

I clicked on the bake setting and let it do its business for 25 minutes at 300F.

Since I have a basket model with no window, I had to operate on faith.

It could have been burning or overflowing and I would never have known.

Once the time was up, I yanked pop swing open the machine and shook my head.

(A highly sought-after movement in the cheesecake world.)

I cooled the cheesecake overnight to ensure it was set, and removed the springform sleeve with unusual ease.

No easier, faster, more perfect New York-style cheesecake was ever made.

In a small bowl, combine the graham cracker crumbs and melted butter.

Stir and press until the mixture resembles wet sand and loosely clumps together.

Press the mixture into the bottom of the springform pan.

In a stand mixer fitted with a paddle attachment.

Blend the cream cheese with one egg.

Scrape down the walls of the bowl and add the second egg.

Scrape down the bowl and mix one more time to double-check the cream cheese and eggs are smoothly incorporated.

Add half of the condensed milk and mix until blended.

Scrape down the bowl and mix in the second half of the condensed milk.

Mix in the vanilla and the lemon juice until smooth.

(By the way, you cant over-scrape the bowl.)

Place the prepared springform pan into the basket of the air fryer.

Pour the cheesecake batter over the crumb crust until its a 14-inch from the top of the pan.

(You might have a small amount left over if you are using a 6-inch pan.)

Gently slide the basket into the machine and set it to bake at 300F for 25 minutes.

Cool in the fridge for four hours or overnight before you unmold it.

Defrost frozen cheesecake overnight in the fridge.