Air fryer eggnog cheesecake

Method

1. Heat the air fryer to 140°C for a 16cm tin or 150°C for an 18cm tin. Grease and line the tin with butter and baking paper.
2. Whizz the biscuits in a food processor (or put them in a food bag and bash with a rolling pin) to form fine crumbs. Pulse or stir in the melted butter along with a pinch of salt, then evenly press into the cake tin. Air-fry the base for 10 minutes.
3. Meanwhile, whip the cream in a large bowl using a balloon whisk until soft peaks form (they should flop over when you remove the whisk). Use a rubber spatula to mix in the cream cheese and sugar until smooth. Mix in the eggs, one at a time, then add 1 tsp cinnamon, the nutmeg, rum or bourbon and a pinch of salt. Sift over the flour and gently fold through using a large metal spoon until just combined. Tip the mixture over the biscuit base.
4. Return the cheesecake to the air fryer for 30-35 minutes or until it’s set but with a slight wobble. Cool in the tin, then chill in the fridge overnight.
5. To serve, stir together the icing sugar and ½ tsp cinnamon, then dust it over the cheesecake with a sieve.