Healthy Cheesecake in an air fryer. The sweet craving to enjoy without complication.
I don't really like recipes that call themselves "healthy" when what they really mean is that they are lighter or less caloric. Many times one thing leads to the other, but not always. And here I am, with all the incongruities that define me, dedicating an entire article to one of them, to a "healthy" cheesecake.
A cheesecake, high in protein and with a mere 150 calories per serving, is not bad at all when it comes to indulging in a sweet tooth. Much easier to fit in than the classic.
I see it like this: when faced with a cheesecake, there are three types of people. Those who look at it with desire and end up resigning themselves to not eating it, convinced that it is a calorie bomb. Those who (consciously or unconsciously) ignore the calories and eat their portion... and another one just in case. And those who think: okay, but... what if I could make it lighter or nutritionally more interesting?
This recipe was made by a person who, incongruent as self-declared, wanders between the second and third group and made: a mini ricotta cheesecake in air fryer.
Among the virtues of this cheesecake is not only that it is lighter: also that it is made with four super accessible ingredients, that it provides a good amount of protein and usually leaves a feeling of quite satisfying dessert, no oven, no bain-marie and with a hearty result. It tastes like cheesecake, but in a simpler and higher protein version. It is not a New York cheesecake with a loose belt. It's in a different league. And that's exactly why it works so well for everyday.
The key here is to understand what you're making, so you're not left with "sweet omelet" or "sad flan".
The ricotta adds body and softness. The egg curdles. The cornstarch tidies up the whole and prevents the mixture from behaving like a capricious liquid. And the sweetener (agave syrup or whatever you use) is only there to sweeten; it does not support the structure. It is a "minimalist" cheesecake: if you respect the process, it comes out round.
Ingredients and materials
Ingredients (for 4 servings)
- 1 cup ricotta cheese
- 1 egg
- 1 tablespoon cornstarch
- 2 tablespoons agave syrup
And yes: that's it.
Materials:
- A not very big mold (about 4.5 inches approx).
- Air fryer (although you can do it in the oven)
- Bowl
- Manual rods
Step 1: Quick mixing (no lumps)
In a bowl, add ricotta + egg + 1 tablespoon cornstarch + 2 tablespoons agave syrup. Beat with a whisk by hand. Do not add too much air, just beat until everything is integrated and smooth.
Step 2: To the mold
Pour the mixture into a baking pan lined with baking paper. If the paper overhangs the mold, trim it so that it does not touch resistors.
Step 3 - To the airfryer and resting in the refrigerator
Put the pan in the basket. Program Air Fry - 350 °F/180 °C - 17 min. Remove, let cool completely and then put in the refrigerator for at least 2 hours.
Step 4: Enjoy
Ready! Now we can enjoy our healthy cheesecake.
Some tips and variations for even more enjoyment
Cheese: You can change the ricotta for cottage cheese; mascarpone is also good, although we would add some calories.
When sweetening: We have used agave syrup but honey, maple syrup or other sweeteners can work. Of course, you will have to adjust the sweetness point and depending on the one you use, the colors will obviously vary.
Flavoring the mixture: Do not hesitate, add a little vanilla essence or a few drops of orange blossom or orange or lemon zest, a teaspoon of cocoa or coffee...
Toppings: Adding some complement can improve or spoil the result. Here is a simple rule: whatever you put on top should not water it down. The most appreciated: red fruits (just when serving), applesauce, a thin trickle of nut butter, pistachio or chopped almonds...
If you want to put a base (optional, but very handy): crushed walnuts with dates to make a paste, and at the bottom of the mold before pouring the mixture. It changes the film, but it is still a good film.
What if I don't have an air fryer? No problem. You can do it in a conventional oven. You will only have to bake at 350 °F/180 °C for 35 minutes. Preheated oven and better with fan heat.
Yes, it works
This mini cheesecake does not come to compete with the great classics or to pretend it is not. It comes to occupy another place: that of the simple desserts, without oven and without conscience. When you understand what each ingredient does and adjust expectations, the result works. It is not a New York cheesecake, nor the Basque cheesecake, but it doesn't pretend to be either. It is an everyday cheesecake, well thought out and satisfying enough to try.
Patricia González
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