Step 1

Place parchment paper on the base of the spring form pan and lock it.

Step 2

Blend the Graham crackers in a food processor to a powder.

Step 3

Add the sugar and melted butter and blend once again to mix well..

Step 4

Pour the Graham cracker mix into the springform pan and spread it evenly.

Step 5

Press it with a base of a glass or cup to make it firm and level.

Step 6

Put the cream cheese in the large bowl of a stand mixer.

Step 7

Using the wire attachment whisk the cream cheese until smooth. (start from low speed and increase to 6)

Step 8

Add the icing sugar and continue whisking until it is mixed well.

Step 9

Add the heavy cream, vanilla extract, and lemon juice and continue whisking.

Step 10

Increase the speed from low(to medium (6).

Step 11

Continue whisking until the mixture becomes glossy and smooth and the peaks are semi-soft. This can take about 2 minutes.

Step 12

Transfer the filling into the springform pan on top of the crust and spread it evenly with a cake leveler or a spatula.

Step 13

Place the springform pan into the air fryer basket.

Step 14

Air fry the cheesecake for 10-12 minutes at 300°F.

Step 15

The top will be light golden brown and the cheesecake will start leaving the edges.

Step 16

Leave the cheesecake in the air fryer for 5-7 minutes.

Step 17

Remove the cheesecake from the air fryer.

Step 18

Allow the cheesecake to completely cool down.

Step 19

Refrigerate for 5-6 hours before removing it from the springform pan.

Step 20

Apply frosting or top it with fruits of your choice.