Leave cream cheese at room temperature for 1 hour before starting to ensure it softens.

Place softened cream cheese into a mixing bowl and mash until smooth.

Add 90g of sugar to the cream cheese and mix until fully dissolved.

Add eggs one at a time, mixing well after each addition.

Pour in 200ml of heavy cream and mix until combined.

Sift 20g of cake flour into the batter and mix gently.

Stir the batter thoroughly, ensuring the whisk touches the bowl's walls and bottom to remove air bubbles.

Line a round cake tin with parchment paper or use a ceramic dish suitable for air fryers.

Pour the batter into the tin through a sieve for a smoother finish.

Tap the tin on the counter to release trapped air bubbles.

Preheat the air fryer to 200°C for 5 minutes.

Bake the cheesecake in the air fryer at 200°C for 30 minutes.

Remove the cheesecake from the air fryer and let it cool at room temperature.