Air fryer lemon cheesecake

Preheat 7-litre air fryer to 150°C for 5 minutes. Grease an 18cm springform pan with a little of the melted butter; line the base with baking paper.

Process biscuits to fine crumbs. Add remaining melted butter and process until combined. Press mixture over the base of the pan. Freeze for 10 minutes.

Meanwhile, beat cream cheese in a large bowl with an electric mixer for 2 minutes or until smooth. Add eggs one at a time, beating well after each addition. Add condensed milk, lemon rind and salt; beat for 2 minutes or until creamy and smooth. Transfer mixture to a jug.

Taking care, place pan in the air fryer basket; carefully pour cheesecake mixture into the pan. At 150°C, cook for 30 minutes or until cheesecake is firm around the edge with a slight wobble in the centre. Remove the basket. Leave to cool in the air fryer basket at room temperature for 1 hour, then transfer pan to the fridge for at least 6 hours to chill.

Meanwhile, make blueberry syrup: Place ingredients in a small saucepan over medium-high heat; stir until sugar dissolves, then cook for 8 minutes or until syrup is thickened slightly. Transfer to a jug and refrigerate until needed.

Release cheesecake from the pan and transfer to a plate. Serve with blueberry syrup over the top.