Coat an 8-inch cake pan with cooking spray. Line the bottom and sides of the pan with one sheet of parchment paper, pressing the pleats flush against the sides of the pan. Cut off any excess parchment paper, then coat the remaining parchment in cooking spray.

In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar and 2 pinches of salt. Stir with a fork until well combined.

Transfer the graham cracker crumbs to the prepared cake pan and press them into the bottom to form a level crust.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, 2 minutes. 

Add the eggs, sweetened condensed milk, vanilla extract, lemon zest and a pinch of salt. Beat on medium speed, scraping the sides of the bowl as needed, until combined and completely smooth, 1 to 2 minutes.

Pour the cream cheese filling over the crust and spread it evenly.

Heat the air fryer to 300 F. 

Transfer the cake to the air fryer and fry for 30 to 35 minutes, until the top skin is set and the cake jiggles slightly. 

Let the cheesecake cool for 1 hour, then transfer it to the refrigerator to chill completely, 2 hours or up to overnight. 

To make the macerated strawberries: 30 minutes before serving the cheesecake, in a small bowl, combine the strawberries, sugar, cornstarch, lemon zest, lemon juice and a pinch of salt. Toss until evenly coated and let sit at room temperature. 

When ready to serve, unmold the cheesecake and discard the parchment paper. Slice the cake with a warm knife, wiping the knife clean between cuts. 

Drizzle the honey over the strawberries and toss to combine. Spoon the macerated strawberries over the cheesecake and serve. 

Recipe adapted from: NYT Cooking