Easy Air Fryer Loaf Basque Cheesecake
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Course
Dessert, Baked Goods
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Cuisine
Spanish
Easy Air Fryer Loaf Basque Cheesecake
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An easier Basque burnt cheesecake recipe baked in an air fryer
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Ingredients
- 150 grams 3/4 cup sugar
- 40 grams 1/3 cup Maizena (cornstarch)
- 1/2 tsp salt (or kosher salt)
- 2 tsp vanilla extract
- 500 grams 1 lb of firm cream cheese (sold in blocks)
- 3 large free-range eggs
- 250 ml 1 cup heavy cream
Instructions
- Prepare the Loaf Pan: Line a loaf pan with a sheet of crumpled baking paper, allowing some of the paper to fold over the edges slightly. This makes it easier to remove the cheesecake later and gives the edges that characteristic Basque cheesecake look.
- Mix the Dry Ingredients: In a food processor, combine the sugar, Maizena, and kosher salt. Pulse briefly to mix the ingredients.
- Add the Cream Cheese: Cut the firm cream cheese into blocks and add them to the food processor. Process until smooth. If the cream cheese is very cold, it might take a bit longer to blend, so be patient and scrape down the bowl as needed.
- Incorporate the Eggs: Add one egg at a time to the cream cheese mixture, processing until each egg is fully combined before adding the next. Be sure to scrape down the sides of the bowl after each addition to ensure a smooth batter.
- Add the Cream: Pour in the heavy cream and mix briefly until just combined. Avoid over-mixing to keep the batter light and airy.
- Pour and Smooth the Batter: Pour the cream cheese mixture into the prepared loaf pan. Use a spatula to smooth the top, then tap the pan on the counter to release any air bubbles.
- Bake in the Air Fryer: Preheat your air fryer to the BAKE setting at 190°C (375°F). Place the loaf pan in the air fryer and set the timer for 1 hour. After 25 minutes, cover the top of the cheesecake with a piece of foil to prevent it from darkening too much. If you prefer a very dark top, you can bake it uncovered for longer.
- Cool and Serve: Once baked, the cheesecake should still have a slight jiggle in the centre. Allow it to cool completely in the pan. If you're making it in advance, cover the cheesecake with cling film and store it in the fridge for up to 5 days. When ready to serve, peel the parchment from the sides, slice with a hot knife, and enjoy at room temperature.
Notes
- If you don't have a food processor you can follow the recipe linked to my original Basque burnt cheesecake which uses a stand mixer.
- If you struggle to get the fridge-cold cheese to process, allow it to warm up a little until it blends.
- To bake this in an oven:
- Bake at 200C/ 400F for about 50 minutes - 1 hour. Loosely cover the cheesecake with tin foil if it gets too dark. This is a personal preference thing and will be determined by your oven.
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