Name: Air Fryer Basque Cheesecake
Total time: 350 min
Ingredients: 1 pound cream cheese, at room temperature; 0.5 cup granulated sugar; 3 tablespoons light brown sugar; 3 large eggs, at room temperature; 1 cup heavy whipping cream; 1 tablespoons fresh lemon juice (from 1 lemon); 0.5 teaspoon kosher salt; 0.5 teaspoon vanilla extract; 2 tablespoons all-purpose flour; Honey, for drizzling

Air Fryer Basque Cheesecake

Be the first to rate & review!

Air fryers can be used to make everything from crispy coconut shrimp to fudgy brownies; here, we're using one to whip up a quick version of a Basque cheesecake. Evenly browned with a creamy, silky, smooth center, this cheesecake boasts just the right amount of sweetness to contrast the bitter burnt top. Drizzling honey on top of the cake after baking adds an extra layer of warm sweetness, making this dessert feel that much more decadent.

By Marianne Williams

Updated on November 15, 2022

Air Fryer Basque Cheesecake — Photo: Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

Active Time:

20 mins

Total Time:

5 hrs 50 mins

Servings:

Ingredients

1 pound cream cheese, at room temperature
½ cup granulated sugar
3 tablespoons light brown sugar
3 large eggs, at room temperature
1 cup heavy whipping cream
1 tablespoon fresh lemon juice (from 1 lemon)
½ teaspoon kosher salt
½ teaspoon vanilla extract
2 tablespoons all-purpose flour
Honey, for drizzling

Directions

Preheat a large (6-quart or larger) air fryer to 375°F, if preheating is suggested by manufacturer. Crumple a sheet (about 18 inches long) of parchment paper into a ball, then unroll; press sheet into a 6-inch springform pan or cake pan. Set aside.
While air fryer preheats, beat cream cheese, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on low speed until completely smooth and sugar has dissolved, about 1 minute, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating on low speed until just incorporated before adding next egg. Stop and scrape down sides and bottom of bowl. Add whipping cream, lemon juice, salt, and vanilla to cream cheese mixture; beat on low speed until just combined, about 15 seconds. Sprinkle flour over cream cheese mixture; beat on low speed until just combined, about 20 seconds.
Place a fine mesh strainer over a medium or large bowl or liquid measuring cup. Working in batches, if needed, pour cheese cream mixture through strainer, pressing and scraping bottom of strainer with a rubber spatula until most of the mixture has strained through (some thicker bits may remain). Discard solids. Pour strained mixture into prepared cake pan.
Remove basket from preheated air fryer; using tongs, if desired, carefully lower cheesecake in pan into basket (using 1 or 2 tongs helps to keep hands from getting close to hot basket). Return basket to air fryer; cook at 375°F for 28 minutes. Remove basket from air fryer, and check to see if cheesecake center is still jiggly or the edges around top of cake appear wet. If so, continue cooking at 375°F for 4 to 6 minutes. Cheesecake is done when the top is very dark brown, the entire cheesecake moves together when jiggled, and the top of the cake slides around only slightly.
Remove cheesecake in pan from air fryer basket; transfer to a wire rack, and let cool completely, about 1 hour. Transfer cheesecake in pan to refrigerator; chill completely, at least 4 hours or up to 12 hours. Loosen sides of springform pan, and slide cheesecake out from pan. Gently remove parchment paper from cake. Drizzle with honey, and serve. Cheesecake may be stored loosely covered or in an airtight container in refrigerator up to 3 days.