¾tablespooncornstarchmixed with 1 tablespoon cold water
Instructions
Make sure your cream cheese and egg are at ROOM TEMPERATURE (this is a must, or this wont mix well). Leave it out on the counter for at least an hour.
Make the crust. In a small bowl, combine the crushed graham crackers, sugar, and butter until combined.
Place about ¼ cup of the mixture into a ramekin (4 ramekins total). Using the bottom of a small cup, press down on the crust until flat.
Place in the air fryer basket and cook at 320°F/160°C for 6 minutes, or until very lightly browned. Remove from the air fryer basket and let it cool completely before adding the filling.
Make the cheese custard. In a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and air fry for 15 minutes at 310°F/155°C. Cheesecake should be firm, it will be done when it reaches an internal temperature of 150°F/65.5°C. Let cool completely.
Make the blueberry topping. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving. Enjoy!
Notes
Make sure your cream cheese and egg are at ROOM TEMPERATURE (this is a must, or this wont mix well). Leave it out on the counter for at least an hour.