Pairs well with Burnt Basque Cheesecake in Airfryer
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Burnt Basque Cheesecake in Airfryer
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A smooth, rich, and full of character burnt Basque cheesecake made in the Dawlance Airfryer with a dark brown top layer and creamy interior.
00:45:00 total
Serves 6
medium
Dessert Various
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Ingredients
- cream cheese - 400g (softened)
- caster sugar - 3/4 cup (bareek cheeni)
- vanilla essence - 1 tsp
- eggs - 3 (room temperature)
- cream - 220ml
- all-purpose flour - 2 tbsp (maida)
- cornflour - 1 tbsp
- Himalayan pink salt - 1/4 tsp
- baking paper - enough to line 7-inch springform pan (crumbled and layered horizontally and vertically)
Instructions
- Prepare the pan: Grease a 7-inch springform pan. Place crumbled baking paper horizontally, set corners, then place another baking paper over it vertically.
- Mix cream cheese, sugar, and vanilla: In a bowl, add cream cheese, caster sugar, and vanilla essence. Beat on medium speed for 3-4 minutes until smooth.
- Add eggs: Add eggs one by one and beat well to combine.
- Add cream: Add cream and beat on low speed for 1 minute.
- Sift and add dry ingredients: Sift together all-purpose flour, cornflour, and Himalayan pink salt. Add to the batter and beat on low speed for 1-2 minutes.
- Pour batter and air fry: Pour the batter into the greased and lined pan. Tap the pan a few times to remove air bubbles. Air fry at 220°C on convection mode for 45 minutes or until the top layer is dark brown.
- Cool and chill: Remove from airfryer and let cool at room temperature for 2 hours. Refrigerate for 4 hours or overnight.
- Rest before serving: Take out from refrigerator and let it rest uncovered for 2 hours before serving.
