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Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

written by Marvellina Updated: March 13, 2022
7.9K
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Learn how to make one of the easiest durian Basque cheesecake with creamy and melty inside using an air-fryer or baked in the oven. The recipe is gluten-free.
Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

After making pandan basque cheesecake, there is no turning back. I’m no fan of regular cheesecake, but this basque cheesecake is my kind of cheesecake. Easy to make, creamy and melty inside. Well, traditionally it’s not melty, but the Japanese version is creamy and melty, which I totally love..love..love!!
My husband loves durian and this is one of the way to use up that durian flesh. It’s absolutely amazing if you love this king of fruit.

The recipe rundown

Taste: Flavorful aroma from the durian with its sweet taste and a slight tang from the cream cheese. They pair so perfectly
Texture: Creamy and melty
Level: Easy
Pros: this is the kind of cheesecake that is impossible to fail because it’s already a failed cheesecake if you ask me 🙂 (in a good way!)

The burnt look of this cake is so deceiving. They say not to judge the book by its cover. You will love what you see and taste on the inside.
Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

Ingredients

1. Durian
You can use any of your favorite durian flesh in this recipe
2. Cream cheese
Use a cream cheese block and not the spread type
3. Sugar
I use granulated sugar. You can use caster sugar too
4. Eggs
I usually use large eggs (55-58 grams with a shell) in my recipe
5. Cornstarch
This acts as a binder in the recipe. You can use potato starch (not potato flour) too.
6. Evaporated milk
Evaporated is more concentrated but without any added sugar like condensed milk. You can also use thick coconut milk or heavy cream

What you need to make this recipe

1. Blender
2. Parchment paper
3. 6 inches round pan
4. Oven or air fryer

How to easily make durian basque cheesecake

1. Preheat oven at 480 F(250 C). If using air fryer, preheat at 400 F (200 C) for at least 5 minutes. Line your pan with a parchment paper

2. Place all ingredients in a blender

3. Blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn’t do this actually and find it just fine

4. Pour the cake batter into the pan. The batter is supposed to be runny

5. Run a skewer or chopstick around the cake to pop any bubbles

6. Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 22-25 minutes. It took my oven 22 minutes for a melty creamy inside.

7. If the top is not burnt enough for you, turn on the broiler function on your oven on high and broil for a minute or so. Do not walk away during this time. The cheesecake will be jiggly when you gently shake the pan and it’s normal. You want it to be jiggly


8. Let the cake cools down completely at room temperature. This will take few hours. The cake may sink a bit in the middle as it cools down

9. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing

I can’t wait for the next day to slice this baby up!
Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

How to store

They can be kept in the refrigerator for up to one week (didn’t last that long at ours). I don’t recommend freezing as it changes the texture.
Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

Did you make this easy durian basque cheesecake recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

Easy Durian Basque Burnt Cheesecake (Air Fryer or Oven)

Easy Durian Basque Burnt Cheesecake (Oven or Air Fryer)

Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 inch cake
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 226 gr cream cheese
  • 150 gr durian pulp
  • 40 gr sugar
  • 3 large eggs
  • 12 gr cornstarch
  • 125 ml evaporated milk you can use heavy cream too

Instructions
 

  • Line a 6 inch round pan with parchment paper on the bottom and side of the pan. Preheat oven at 480 F(250 C). If using an air fryer, preheat at 400 F (200 C) for at least 5 minutes.
  • Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn't do this actually and find it just fine
  • Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles

Baking in the oven:

  • Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 22-25 minutes. It took my oven 22 minutes for a melty creamy inside. If the top is not burnt enough for you, turn on the broiler function on your oven on high and broil for a minute or so. Do not walk away during this time. The cheesecake will be jiggly when you gently shake the pan and it's normal. You want it to be jiggly

Baking in the air fryer:

  • Place the pan in the basket of the air fryer and bake for 10 minutes at 400 F (200 C) and then lower temperature to 350 F (180 C) for 10 minutes. If you prefer the cheesecake to be more firm on the inside instead of melty and creamy, add another 2-5 minutes, but you want the cheesecake to be still "jiggly" when you pull it out from the air fryer. You will get that gooey melty center

Cool down the cake:

  • Let the cake cools down completely at room temperature. This will take few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing

RECOMMEDED TOOLS

air fryer
6 x 3 inch round pan
Parchment Paper

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Easy Durian Basque Burnt Cheesecake (Oven or Air Fryer)
Serving Size
 
1 serving
Amount per Serving
Calories
263
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
140
mg
47
%
Sodium
 
179
mg
8
%
Potassium
 
259
mg
7
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
7
g
14
%
Vitamin A
 
702
IU
14
%
Vitamin C
 
5
mg
6
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Fried Nian Gao, Taro, Sweet Potato Spring Rolls (Air-Fryer Version)
next post
Easy Steamed Fish with Crispy Ginger

8 comments

Christine June 18, 2021 - 6:17 pm

Hi Marvellina,
I used air fryer to make this yesterday. 10 mins on 200 Celsius and follow by 10 mins on 180 Celsius. The cake cake came out nice and jiggly. However, it didn’t sink in in the middle when it cooled down. It’s just nice and flat like a normal cheesecake. I like the rustic look of the sink in effect😊. Do you know why?
Thanks.
Christine

Reply
Marvellina June 18, 2021 - 7:23 pm

Hi Christine, how’s the inside? was it melty and creamy?

Reply
Christine June 18, 2021 - 8:18 pm

Yes, it is.

Reply
Marvellina June 19, 2021 - 7:50 pm

To be honest, I’m not sure why either. At first I thought if it’s not melty and creamy inside, it could be overcooked and that’s why it didn’t sink in the middle! But since yours was, I’m not exactly sure why. Sorry, wish I could give you an answer!

Reply
Daphne April 3, 2021 - 11:44 am

My oven doesn’t have 250C, if I were to use 230C how long shld I baked for to achieve the gooey melty part? I’ve tried at 230C for 23 mins but it still doesn’t achieve the gooey part

Reply
Marvellina April 5, 2021 - 9:24 pm

Hi Daphne, what was the texture like at 23 minutes? if it’s still too “liquid” then I would add another 3-5 minutes. You will need to monitor as every oven can be different. My oven is a conventional one, only bottom heat no fan.

Reply
Orla McDermott March 14, 2021 - 2:45 pm

Looks fabulous! Just wondering, if I wasn’t going to use an added fruit, what would I replace in the recipe? Thanks!

Reply
Marvellina March 15, 2021 - 10:43 pm

Hi Orla, then you can follow this recipe, which is pretty similar to this one with the fruit, https://whattocooktoday.com/pandan-basque-burnt-cheesecake.html You can replace the pandan extract with vanilla, or other extract of your choice. I hope this helps!

Reply
5 from 1 vote (1 rating without comment)

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