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.
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.
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!
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.
Did you make this easy durian basque cheesecake recipe?
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Easy Durian Basque Burnt Cheesecake (Oven or Air Fryer)
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
8 comments
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
Hi Christine, how’s the inside? was it melty and creamy?
Yes, it is.
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!
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
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.
Looks fabulous! Just wondering, if I wasn’t going to use an added fruit, what would I replace in the recipe? Thanks!
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!