CHEESECAKE CHRONICLES: BLUEBERRY EDITION

Prepare the Crust 

•  In a bowl, combine 360g crushed graham crackers with ¼ cup melted butter. Mix until evenly coated, then set aside. 

Make the Cheesecake Mixture 

•  In a separate bowl, combine all ingredients for the cheesecake mixture. Whisk until smooth and fully incorporated. 

Prepare the Pans 

•  Line two 6-inch pans with parchment paper at the bottom. 

Assemble the Cheesecake 

•  Divide the graham crust evenly between the two pans, pressing it down firmly to form the base. 
•  Pour the cheesecake mixture evenly over the crust in both pans. 

Set Up a Water Bath for Baking 

•  Pour water into an 8-inch pan to create a water bath. 
•  Place one 6-inch pan inside the 8-inch pan. (This helps prevent cracking by providing a moist baking environment.) 

Bake in the Air Fryer 

•  Preheat the Ninja Air Fryer Pro to 160°C  
•  Carefully place the water bath setup into the air fryer and bake each 6-inch pan for 30 minutes. 

Cool and Top 

•  Let the cheesecake cool completely at room temperature. Once cooled, add blueberry topping. 

Chill Before Serving 

•  Refrigerate the cheesecake for at least 2–4 hours, or until fully set. 
•  Best served chilled.