Perfect Air Fryer Basque Cheesecake with Caramelized Top
Basque Cheesecake
Silky, slightly burnt Basque cheesecake made fast in the air fryer — caramelized top and creamy center.
Nutrition (per serving)
I fell in love with Basque cheesecake for its unapologetically burnt top and lusciously creamy interior — it’s rustic, dramatic, and surprisingly simple. This air fryer version keeps everything you adore about the original but cuts down on oven time and fuss, delivering a deeply caramelized exterior and a custardy center with minimal equipment and maximum reward.
You’ll find the batter is forgiving and the technique is straightforward: high heat to brown the top, a gentle jiggle in the center when done, and patience while it cools and chills. Serve it slightly chilled or closer to room temperature with berries or a spoonful of crème fraîche for contrast.
Ingredients
- Cream cheese (room temperature):16 oz
- Granulated sugar:2/3 cup
- Large eggs:3 pieces
- Heavy cream:1 cup
- All-purpose flour:2 tbsp
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Unsalted butter (for greasing):1 tbsp
- 7-inch round cake pan (lined with parchment):1 piece
- Fresh berries (optional, for serving):1/2 cup
- Powdered sugar (optional, for dusting):1 tbsp
Instructions
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Grease the 7-inch pan with butter and line it with a tall collar of parchment paper, letting the paper overhang by several inches; the cake will puff and the paper protects the air fryer.
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Preheat the air fryer to 360°F (182°C) for 5 minutes. If your air fryer doesn't have a preheat setting, run it at temperature for 5 minutes empty.
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In a large bowl, beat the room-temperature cream cheese and granulated sugar until very smooth and no lumps remain, about 2–3 minutes.
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Add the eggs one at a time, mixing gently after each until incorporated. Scrape the bowl as needed to keep the batter smooth.
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Pour in the heavy cream, vanilla, and salt, and mix just until combined. Sprinkle in the flour and fold it in gently until no streaks remain; avoid overmixing.
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Pour the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release large air bubbles.
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Place the pan in the air fryer basket and bake at 360°F for about 28–35 minutes. The top should be deeply browned and caramelized; the center will still wobble slightly when you gently shake the pan.
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Remove the cheesecake from the air fryer and cool on a wire rack until it reaches room temperature, about 1 hour. Then chill in the refrigerator at least 4 hours or overnight for best texture.
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To serve, run a thin knife around the parchment, peel the paper away, slice with a hot, clean knife, and garnish with berries or a light dusting of powdered sugar if desired.
Tips & Notes
- Let the cream cheese come fully to room temperature to avoid lumps in the batter.
- The burnt, caramelized top is the hallmark — don’t be alarmed by deep browning; a little blackness is normal.
- Chill the cake thoroughly before slicing; it firms up and gives the classic silky texture.
- If your air fryer is small, use a 6-inch pan and reduce cook time slightly; check for a wobble at 20 minutes.
