Indulge In The Dark Delight: Air Fryer Burnt Cheesecake Recipe

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Burnt Basque cheesecake, also known as Tarta de Queso, is a Spanish dessert that’s taken the internet by storm. Unlike its classic New York-style counterpart, this cheesecake boasts a deep caramelized crust and a luxuriously creamy, almost custard-like center. The best part? You can achieve this restaurant-worthy dessert in your very own air fryer! This recipe breaks down the process into simple steps, ensuring a perfectly burnt cheesecake every single time.

Ingredients:

Air Fryer Basque Cheesecake
Air Fryer Basque Cheesecake

400 grams cream cheese, softened to room temperature

  • 200 grams granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt

  • Directions:

    1. Preheat your air fryer to 350°F (175°C). While it preheats, lightly grease a 7-inch round cake pan suitable for air fryer use.

    2. In a large mixing bowl, cream together the softened cream cheese and sugar until light and fluffy. Use an electric mixer for a smooth and consistent texture.

    3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.

    4. Stir in the vanilla extract, cinnamon (if using), and salt. Mix until just combined, avoiding overmixing.

    5. Pour the cheesecake batter into the prepared cake pan. Smooth out the top with a spatula for an even bake.

    6. Place the cake pan in the preheated air fryer basket. Bake for 20-25 minutes, or until the edges are puffed and golden brown, and the center is still slightly jiggly.

    7. The key to achieving the signature burnt look is to crank up the heat! Increase the air fryer temperature to 400°F (200°C) and bake for an additional 5-7 minutes, or until the top becomes deeply caramelized and cracked.

    8. Remove the cheesecake from the air fryer and let it cool completely at room temperature for at least 2 hours. It’s important to allow the cheesecake to set before chilling.

    9. Once cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, for the flavors to develop and the texture to become luxuriously creamy.

    10. Serve your burnt Basque cheesecake chilled, dusted with powdered sugar for an extra touch of sweetness (optional). Enjoy!

    Nutrition Facts (per serving):

    Calories: Approximately 500 (depending on brand ingredients)

  • Fat: 30g
  • Saturated Fat: 20g
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 5g

  • Note: This nutritional information is an estimate and may vary slightly depending on the specific ingredients used.

    Conclusion

    This air fryer burnt Basque cheesecake recipe is a fantastic way to impress your friends and family with a seemingly complex dessert, all made in the convenience of your air fryer! The creamy center paired with the contrasting caramelized crust creates a truly delightful flavor and textural experience.

    Frequently Asked Questions:

    1. Can I use a different size pan?

    It’s best to stick with a 7-inch round cake pan to ensure proper cooking time. Using a larger pan will result in a thinner cheesecake that may not cook through evenly.

    2. My cheesecake isn’t setting. What went wrong?

    There could be a couple of reasons. Make sure your cream cheese is completely softened at room temperature before mixing. Additionally, overmixing the batter can lead to a runny cheesecake.

    3. How can I tell if my cheesecake is done?

    The edges of the cheesecake should be puffed and golden brown, while the center should still have a slight jiggle when gently shaken.

    4. Can I use a different type of sweetener?

    Granulated sugar works best in this recipe, but you could try substituting with an equal amount of brown sugar for a deeper caramel flavor.

    5. How long will the cheesecake last?