Description
Discover how to make a delicious Air Fryer Basque Cheesecake dessert with this easy recipe. Perfect for satisfying your sweet tooth cravings!
Ingredients
- 16 oz (454 g). cream cheese, room temperature
- 1/2 cup (120 ml) granulated sugar
- 3 Tbsp (45 ml). light brown sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) heavy whipping cream
- 1 Tbsp (15 ml). fresh lemon juice
- 1/2 tsp (3 ml). kosher salt
- 1/2 tsp (3 ml). vanilla extract
- 2 Tbsp (30 ml). all-purpose flour
Instructions
- Set your air fryer to a temperature of 375 degrees. Take an 18-inch piece of parchment paper, crumple it into a ball, then unfold it and position it inside a 6-inch springform pan. Put it aside for later use.
- In a stand mixer equipped with a paddle attachment, combine the cream cheese, granulated sugar, and brown sugar on a low setting until the sugars are dissolved and the mixture is creamy, approximately 1 minute, pausing to scrape down the sides if necessary. Introduce the eggs one by one, mixing on low until each egg is just blended before adding the next. Scrape the sides and base of the bowl.
- Incorporate the whipping cream, lemon juice, salt, and vanilla, continuing to mix on low until everything is just mixed together, approximately 15-20 seconds. Lightly dust the flour over this mixture and continue mixing on low for an additional 20 seconds.
- Position a mesh strainer over a sizable bowl. Gradually pour the cream cheese blend through the strainer, using a rubber spatula to press it through. Once strained, transfer the smooth mixture into the prepared cake pan.
- Detach the basket from the air fryer. With the help of tongs, carefully lower the cheesecake into the basket. Place the basket back into the air fryer and bake at 375 degrees for 28 minutes. Check to see if the center still jiggles or if the edges seem wet; if so, cook for an additional 4-6 minutes. I extended the cooking time by 6 minutes. The cheesecake is ready when its surface is a deep brown and it has a uniform jiggle. The top should only slightly shift.
- Take the pan out of the air fryer basket and place it on a wire rack to cool for an hour. Move it to the refrigerator to chill for 4 to 12 hours. Gently loosen the sides of the pan and carefully slide the cheesecake out. Remove the parchment paper with care. Enjoy your dessert.
Notes
- Ensure your cream cheese and eggs are at room temperature to achieve a smoother and creamier texture.
- Sift flour over the mixture to prevent any lumps in the cheesecake batter.
- Use a mesh strainer to eliminate lumps and air bubbles for a smooth cheesecake filling.