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preparation: approx. 1 hour. income: 8 people. • 430 grams of cream cheese • 3 large eggs (180 grams) • 100 ml of fresh cream • 170 grams of sugar • 20 grams of flour • vanilla essence to taste • lemon or orange zest • refined salt • Airfryer or a 20 cm pan if baking in a conventional oven • baking paper HOW TO DO IT Start by lining the Airfryer basket with baking paper. Cut 2 long pieces of paper, wet your hands with water and moisten both pieces, this makes the paper more malleable and makes it easier to handle. Line the Airfryer container so that the paper covers everything and there is no open space (the Airfryer container has some holes and this can cause the cheesecake batter to run out if it is not well sealed). Preheat the Airfryer to 160 ºC. In a large bowl, place the cream cheese and sugar and mix with a whisk. Add the eggs, one by one, the vanilla essence and lemon zest. Mix the flour with the salt and add to the cream, sifting to better incorporate. Mix gently and finally add the fresh cream. The result will be a liquid, not thick cream. Place the cream in the Airfryer container and bake for 40 minutes. Remove from the Airfryer, let it cool, remove the baking paper very gently so as not to break the dough, which is very delicate, and cover with strawberry jam (optional). Serve cold. Director: Play9 Cook, screenwriter, producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel