Ingredients
- 450g (16 oz) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Equipment Needed
- 6-inch round cake pan
- Air fryer
- Mixing bowls
- Electric mixer or whisk
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Pan
Cut a large sheet of parchment paper and press it into a 6-inch cake pan. Allow the paper to extend above the edges of the pan by about 2 inches. This rustic look is characteristic of Basque cheesecake and helps with easy removal after baking.
Step 2: Mix the Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps remaining. This process should take about 2–3 minutes using an electric mixer.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Step 4: Add Remaining Ingredients
Pour in the heavy cream and vanilla extract. Add the salt and flour. Mix until the batter becomes smooth, glossy, and completely combined. Avoid overmixing, as excessive air can affect the texture.
Step 5: Fill the Pan
Pour the cheesecake batter into the prepared pan. Gently tap the pan on the countertop several times to remove any trapped air bubbles.
Step 6: Preheat the Air Fryer
Preheat your air fryer to 320°F (160°C) for 3 minutes. Preheating helps ensure even cooking and proper browning.
Step 7: Bake the Cheesecake
Carefully place the cake pan into the air fryer basket.
Cook at:
- Temperature: 320°F (160°C)
- Time: 25–30 minutes
The top should become very dark brown, almost burnt-looking, while the center remains slightly jiggly when gently shaken. This is exactly what creates the authentic Burnt Basque Cheesecake texture.
Step 8: Cool Completely
Remove the cheesecake from the air fryer and place it on a cooling rack. Let it cool at room temperature for about 1 hour.
Once cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. Chilling allows the cheesecake to fully set and develop its signature creamy texture.
Step 9: Serve
Carefully lift the cheesecake from the pan using the parchment paper. Slice with a sharp knife, wiping the blade clean between cuts for neat servings.
Serve chilled or slightly closer to room temperature for the creamiest texture.