This Air Fryer Basque Cheesecake has everything that makes this famous dessert so irresistible: a deeply caramelised top, softly set edges, and a rich, creamy centre. Unlike a traditional cheesecake, there is no biscuit base, no water bath, and no need to worry about creating a perfectly smooth surface.

The cheesecake’s dark top and rustic appearance are part of its charm. The batter comes together quickly using a few simple ingredients, and the air fryer creates that signature browned finish without heating the whole kitchen. Serve it chilled for neat slices or allow it to sit at room temperature briefly for an extra-creamy centre.

Servings: 8 - Prep: 20 min - Cook: 30–35 min - Cooling and chilling: 4½–5 hours - Total: About 5½–6 hours

Ingredients

Cheesecake Batter

• 500 g full-fat cream cheese (1 lb 2 oz), at room temperature

• 150 g caster or granulated sugar (¾ cup)

• 4 large eggs, at room temperature

• 250 ml double cream or heavy cream (1 cup)

• 1 tsp vanilla extract

• 20 g plain flour or cornflour/cornstarch (about 2 tbsp)

Equipment

• 18 cm (7-inch) round cake tin

• Baking parchment

• Air fryer large enough to hold the tin with space around it

Instructions

1. Check the Cake Tin

Before preparing the batter, place the empty 18 cm (7-inch) cake tin inside the air-fryer basket. Make sure the tin fits comfortably with a little space around the sides so the hot air can circulate properly. Do not use a tin that touches the heating element or prevents the basket from closing correctly.

2. Preheat the Air Fryer

Preheat the air fryer to 200°C/390°F for 5 minutes.

Take a large sheet of baking parchment, crumple it into a ball, and then open it out again. Press it into the tin, allowing the parchment to rise several centimetres above the rim.

The creases in the parchment will give the cheesecake its traditional rustic appearance.

3. Mix the Cream Cheese and Sugar

Place the room-temperature cream cheese and sugar in a large mixing bowl. Beat on low speed until smooth, creamy, and glossy. Scrape down the sides and bottom of the bowl thoroughly to make sure no lumps of cream cheese remain.

Avoid beating on high speed, as too much air can cause the cheesecake to rise excessively and then collapse.

4. Add the Eggs

Add the eggs one at a time, mixing gently on low speed after each addition. Wait until each egg is just incorporated before adding the next. Scrape down the bowl when necessary.

5. Finish the Batter

Add the double cream, vanilla extract, flour or cornflour. Mix on low speed only until everything is combined and the batter is smooth. Do not overmix.

6. Fill the Tin

Gently tap the tin on the worktop a few times to release any large air bubbles. Small bubbles on the surface are fine.

7. Air Fry the Cheesecake

Carefully place the tin inside the preheated air fryer. Air fry at 200°C/390°F for 30–35 minutes, checking it after approximately 25 minutes.

The cheesecake is ready when:

• The top is deeply browned and caramelised.

• The outer edges look set and slightly puffed.

• The centre still has a noticeable wobble when the tin is moved gently.

The middle should not look completely firm, as it will continue to set while cooling.

8. Protect the Top if Necessary

If the top becomes dark before the centre is ready, loosely cover the cheesecake with a small piece of foil during the final 5–8 minutes.

9. Cool Gradually

Carefully remove the tin from the air fryer.

Leave the cheesecake in the tin at room temperature for 1½–2 hours. It will sink slightly as it cools, which is completely normal for Basque cheesecake. Do not remove it from the tin while it is still warm, as the centre will be very soft.

10. Chill

Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 3 hours. For the cleanest slices and best flavour, chill it overnight.

11. Serve

Remove the cheesecake from the refrigerator about 20 minutes before serving. This allows the centre to soften and become beautifully creamy.

Lift it carefully from the tin using the baking parchment. Peel the paper away from the sides, then cut the cheesecake with a sharp knife. Wipe the knife clean between each cut for neater slices.

Serve on its own or with fresh berries, berry sauce, or a light dusting of icing sugar.

Tips and Tricks

✅ Use full-fat cream cheese and double or heavy cream for the richest flavour and creamiest texture.

✅ Bring the cream cheese and eggs to room temperature before mixing. Cold ingredients are more difficult to combine smoothly and can leave lumps in the batter.

✅ Beat the batter on low speed to avoid adding too much air. Excess air can cause the cheesecake to rise dramatically and crack as it cools.

✅ Scrape the bowl thoroughly after mixing the cream cheese and sugar so no firm pieces remain at the bottom.

✅ Crumple the baking parchment before pressing it into the tin. This makes it easier to shape and creates the cheesecake’s rustic sides.

✅ Allow plenty of parchment to extend above the tin because the cheesecake may rise significantly during cooking.

✅ The deeply browned top is intentional and gives the dessert its distinctive caramelised flavour.

✅ Air fryers vary in power and size, so begin checking the cheesecake after 25 minutes during your first attempt.

✅ Secure foil carefully if you use it. Loose foil can lift towards the air fryer’s heating element.

✅ Let the cheesecake cool completely before refrigerating it to prevent excess condensation from forming.

✅ Chill for at least 3 hours before slicing. Overnight chilling gives the cheesecake the best structure and flavour.