Prep the pan and parchment. Grease your cake pan lightly with butter or spray. Crumple a large sheet of parchment, then unfold and press it into the pan so it overhangs the sides. This helps it fit snugly and makes lifting the cheesecake easy.

Preheat the air fryer. Heat your air fryer to 400°F (200°C) for 5 minutes. The hot start helps the cheesecake rise and develop that caramelized top.

Soften the cream cheese. Make sure it’s fully at room temperature. Beat the cream cheese and sugar together until smooth, fluffy, and lump-free. Scrape the bowl as needed—smoothness now means a silkier texture later.

Add the eggs. Beat in the eggs one at a time until fully incorporated. Don’t overmix—just blend until smooth.

Mix in liquids and flavorings. Add heavy cream, vanilla, and salt. Whisk until smooth and glossy. The batter should be pourable and silky.

Fold in the flour. Sift the flour (or cornstarch) over the bowl. Gently whisk or fold until just combined. Avoid beating aggressively so the batter stays smooth.

Pour and smooth. Pour the batter into the prepared pan. Tap the pan lightly on the counter to pop any bubbles and smooth the surface.

Air fry to caramelize. Place the pan in the air fryer basket. Cook at 400°F (200°C) for 18–24 minutes, depending on your air fryer and pan size. You want a deeply bronzed, even slightly dark top, with the center still a bit jiggly.

Check for doneness. The edges should be set and puffed; the center should wobble like soft jelly. If it’s pale, add 2–4 more minutes. If it’s browning too fast, tent loosely with foil.

Cool in the pan. Let it cool in the pan for 30–40 minutes. It will deflate slightly—that’s normal and part of the rustic look.

Chill to set. Lift it out using the parchment overhang. Refrigerate for at least 4 hours, preferably overnight, for clean slices and the best texture.

Serve. Peel back the parchment and slice with a warm, clean knife. Serve plain or with a few fresh berries. The top should be caramelized and slightly crackly; the inside creamy and lush.