Easy Air Fryer Loaf Basque Cheesecake

The Basque burnt cheesecake has become a hugely popular dessert worldwide. Known for its creamy interior and perfectly caramelized top, this baseless cheesecake is so delicious. Traditionally baked in a round pan, this recipe simplifies the process using the Instant Vortex air fryer and a loaf tin.

Prep Time: 15 minutes 

Cook Time: 1 hour 

Ingredients:
150 grams 3/4 cup sugar
40 grams 1/3 cup Maizena (cornstarch)
1/2 tsp salt (or kosher salt)
2 tsp vanilla extract
500 grams 1 lb of firm cream cheese (sold in blocks)
3 large free-range eggs
250 ml 1 cup heavy cream

Instructions:
Prepare the loaf pan: Line a loaf pan with a sheet of crumpled baking paper, allowing some of the paper to fold over the edges slightly. This makes it easier to remove the cheesecake later and gives the edges that characteristic Basque cheesecake look.

Mix the dry ingredients: In a food processor, combine the sugar, Maizena, and kosher salt. Pulse briefly to mix the ingredients.

Add the cream cheese: Cut the firm cream cheese into blocks and add them to the food processor.

Process until smooth. If the cream cheese is very cold, it might take a bit longer to blend, so be patient and scrape down the bowl as needed.

Incorporate the eggs: Add one egg at a time to the cream cheese mixture, processing until each egg is fully combined before adding the next. Be sure to scrape down the sides of the bowl after each addition to ensure a smooth batter.

Add the cream: Pour in the heavy cream and mix briefly until just combined. Avoid over-mixing to keep the batter light and airy.

Pour and smooth the batter: Pour the cream cheese mixture into the prepared loaf pan. Use a spatula to smooth the top, then tap the pan on the counter to release any air bubbles.

Bake in the air fryer: Preheat your air fryer to the BAKE setting at 190°C (375°F). Place the loaf pan in the air fryer and set the timer for 1 hour. After 25 minutes, cover the top of the cheesecake with a piece of foil to prevent it from darkening too much. If you prefer a very dark top, you can bake it uncovered for longer.

Cool and serve: Once baked, the cheesecake should still have a slight jiggle in the centre. Allow it to cool completely in the pan. If you’re making it in advance, cover the cheesecake with cling film and store it in the fridge for up to 5 days. When ready to serve, peel the parchment from the sides, slice with a hot knife, and enjoy at room temperature.

What to serve with loaf Basque cheesecake?
'In Spain, this dessert is served on its own and is perfect this way. However, when I made it for friends I remembered I had a jar of preserved cherries in port syrup so I spooned this over the cheesecake and it was delicious'.

- Sam Linsell