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basque cheesecake

Basque Cheesecake (Oven + Air Fryer)

Basque cheesecake with a caramelized burnt top and creamy custard center. No crust, no water bath. Includes both oven and air fryer methods.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 1 hour 10 minutes
Servings: 10 people
Course: Dessert
Cuisine: Basque, Spanish
Ingredients Equipment Method Notes

Ingredients
  

Oven Version (8-inch pan)
  • 2 lb cream cheese 900g, room temperature, full-fat block style
  • 1 1/4 cups granulated sugar 250g
  • 5 large eggs room temperature
  • 2 cups heavy cream 480ml
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour 30g, optional, helps structure
Air Fryer Version (6-inch pan)
  • 12 oz cream cheese 340g, room temperature, full-fat block style
  • 1/2 cup granulated sugar 100g
  • 2 large eggs room temperature
  • 3/4 cup heavy cream 180ml
  • 1/2 tsp vanilla extract
  • 1 pinch of salt
  • 1 tbsp all-purpose flour optional, helps structure

Equipment

  • 8-inch springform pan (oven version)
  • 6-inch cake pan (air fryer version)
  • Hand mixer or stand mixer
  • Parchment Paper
  • Air fryer (optional)
  • Fine Mesh Sieve (optional)

Method
 

  1. Preheat oven to 425°F (220°C). For air fryer, preheat to 350°F (175°C) for 3-5 minutes. Line your pan (8-inch springform for oven, 6-inch for air fryer) with crumpled parchment paper, letting it extend at least 2 inches above the rim.
  2. Beat room-temperature cream cheese with sugar until completely smooth, about 2 minutes on medium speed. Scrape down the sides of the bowl at least once.
  3. Add eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. Do not overwhip.
  4. Pour in heavy cream, vanilla extract, and salt. Stir until the batter is silky and uniform. It will be thinner than traditional cheesecake batter.
  5. If using flour, sift it into the batter and mix just until combined. Do not overmix.
  6. Pour batter into the prepared pan. Tap gently on the counter 2-3 times to release air bubbles.
  7. OVEN: Bake 50-60 minutes. The top should be deep mahogany brown and the center should jiggle like set custard when gently shaken. AIR FRYER: Cook at 320°F (160°C) for 20-25 minutes, then increase to 400°F (205°C) for 3-5 minutes to caramelize the top.
  8. Cool at room temperature in the pan (it will deflate, that is normal). Refrigerate for at least 4 hours, or overnight for the cleanest slices. Serve slightly chilled or at room temperature.

Notes

Room temperature ingredients: Cold cream cheese creates lumps. Set everything out 1 hour before starting, or place eggs in warm water for 10 minutes and microwave cream cheese in 15-second bursts.
Texture control: For a gooey custard center, pull at 50 minutes (oven) or 20 minutes (air fryer). For a firmer set, bake to 60-65 minutes (oven) or 25 minutes (air fryer) and chill overnight.
Gluten-free: Substitute cornstarch for flour in equal amounts, or omit flour entirely for a more custardy center.
Storage: Refrigerate in an airtight container up to 5 days. Freeze whole or in slices up to 3 months.