Preparation

1. Line the base and sides of a 20cm springform cake time with greaseproof paper, ensuring that the paper sits 2cm above the tin.
2. In a food processor, pulse the digestive biscuits 4 to 6 times. Add the caster sugar, salt and melted butter and process until all the ingredients are evenly mixed through and you have a fine breadcrumb consistency. Press the mixture into the bottom of the cake tin, to form an even layer and chill in the fridge for at least 30 minutes.
3. Clean the food processor bowl and add the golden caster sugar, cream cheese and soured cream. Process together until just combined. Add the eggs, one at a time, through the feed tube, with the processor running on low, followed by the vanilla extract, lemon juice and flour. Process until you have a smooth batter.
4. Remove the chilled based from the fridge and pour in the filling, ensuring that it is as smooth as possible. Give a gentle shake, to settle the mixture.
5. Place the baking tray into the Air Fryer Mini Oven, on rack position 1. Set to bake, at 135˚C, for 25 minutes. Allow the oven to preheat for 5 minutes. With 20 minutes remaining on the timer, transfer the cake tin to the baking tray. After 20 minutes, reduce the temperature to 115˚C and set the timer for an additional 50 minutes and continue to bake. The cheesecake is ready when the filling has a slight wobble, if you gently shake it. Continue cooking for a further 5 to 10 minutes, if necessary.
6. Allow the cheesecake to cool in the oven, for approximately 2 hours. For a creamy texture, leave the door open or for a drier texture, leave the door closed.
7. Once cool, transfer to the fridge to chill, for several hours or overnight, before serving.
8. Serve with fresh berries.