Air Fryer Burnt Basque Cheesecake

To a mixing bowl, add in the cream cheese.

Add in the white granulated sugar & a pinch of salt.

Whisk together until smooth. I’ve used an electric whisk but a stand mixer will work just as well.

Be sure to scrape down the edges of the bowl.

Next, add in the eggs.

Add in the vanilla essence.

Pour in the fresh or heavy cream.

Finally, add in the all-purpose or cake flour.

Whisk until it forms a smooth & silky batter.

Next. line a baking tin with baking or wax paper. It doesn’t have to be perfect, the messier the better. I used an 8-inch (20cm) tin.

Thereafter, pour the batter into the lined tin. Tap it onto the counter a few times to remove any air bubbles.

Press the “Air Fry” button on the Instant Vortex Air Fryer. Adjust the “Time” to 00:22 (22 Minutes) & the “Temperature” to 202° Celsius & allow it to Preheat. Alternatively, preheat the oven & set the times to 45 minutes at 202° Celsius.

Once the display reads “add food” pull out the basket & carefully place the baking tin into the basket.

Allow it to bake for the given time & when the timer goes off, simply remove the basket to reveal the cheesecake.

You will notice that the center will start to sink & it’s a bit jiggly when touched, this is because this cheesecake is deliberately undercooked in the center to give it its smooth creamy texture. Since the proteins have not set, as soon as the heat is gone, the steam escapes & which causes the center to sink. The sides remain high because they have been fully cooked.

Carefully remove the tin from the air fryer basket & allow the cheesecake to rest in the pan at room temperature until cool to touch (±2 hours).

Once cooled, pop the tin into the refrigerator & allow it to chill overnight for best results.

The next day, this cheesecake is ready to be removed from the pan – simply grab the baking or wax paper & pull it out of the tin.

Open up the paper around it.

Slice into portions.

Plate & serve this Burnt Basque Cheesecake.

As you spoon into it, notice how creamy & custard-like it is.

It is such an easy, flop proof way of making cheesecake & definitely a must try if you haven’t as yet. The proof is in the spooning lol.