Why is this a secret?
This is my go-to Basque Burnt Cheesecake recipe that I’ve been using for over 3 years!
So why is it a secret recipe? Well..because this is very close to the same recipe I used for my cheesecake business that went viral in Sydney!
This recipe is an adaptation of my best selling cheesecake recipe. Instead of baking in the oven, this is cooked in the air fryer for a shorter amount of time. It’s so easy to make, and the results really speak for themselves.
Basque cheesecake vs New York cheesecake
Basque cheesecake is different from a New York cheesecake, both in terms of taste and technique.
Basque cheesecake is baked at a very high temperature to achieve the caramelised top and gooey centre. New York cheesecake is baked at a lower temperature, usually with a water bath to prevent cracking.
Another difference is the base. New York cheesecake usually has a biscuity base made of biscuit and butter. Basque cheesecake doesn’t have a base.
Basque cheesecake is a lot easier to make than New York cheesecake, because it can look imperfect, cracked and burnt. That’s the beauty of it.
What makes a good Basque Burnt Cheesecake?
As the name of the dessert suggests, the top of the cheesecake should be caramelised. It shouldn’t be burnt to the point of being completely black, because it would taste very bitter. But I love it when it has a brown caramelised top – it’s nutty and deep in flavour.
The second thing to look out for is a gooey, creamy centre. This makes the cheesecake really creamy and decadent. It should be scoop-able.
And finally, it should be jiggly when it comes out of the air fryer (or oven). Very jiggly. That means the centre is still gooey. But don’t worry, once you leave the cheesecake to set in the fridge over night, it will set and solidify a lot more.
Watch my cheesecake business story:
Secret Air Fryer Basque Burnt Cheesecake
Ingredients
Method
- Preheat the air fryer for 5 mins at 200C
- In a large bowl, soften the cream cheese with a spatula
- Add white sugar and salt to the cream cheese, mix well until everything is well incorporated.
- Add the eggs to the mixture and mix until there are no lumps.
- Fold in the plain flour and gently mix until just incorporated.
- Add in heavy cream and mix until the batter is smooth.
- Transfer the cheesecake batter into a 5 inch cake tin and place into the air fryer basket.
- Air fry the cheesecake at 200C for 15mins, then reduce to 180C for another 5mins until the top is golden.
- Let the cheesecake fully cool down, then place in the refrigerator to set overnight. Enjoy!
