• I have updated the recipe to get a "taller" cake.
• Preheat your air fryer at 400 F (200 C) for 5 minutes. If using an oven, preheat oven at 480 F(250 C).
• Line a 6 inch round pan with a parchment paper, double layers, on the bottom and side of the pan

Blender method:

• 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 (as shown in the video)

Without blender method:

• Make sure your cream cheese and eggs are at room temperature. Cream cheese should be soft. Cream sugar and cream cheese together on medium speed until smooth and no more grainy sugar. Scrape the side of the bowl
• Add eggs one at a time and beat on medium until combined. Scrape the side of the bowl again. Add pandan extract and pandan essence if using
• Whisk the heavy cream and the corn starch in a separate bowl until combined. Add this mixture to the cream cheese mixture and mix on a medium speed again until combined
• 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 air fryer:

• TIPS: I notice that the timing may vary slightly from air fryer to air fryer. With my older air fryer, the texture is perfectly melty when I bake it following the temperature below. With my new air fryer, I have to cut the time by 2-3 minutes to get that melty texture. So you will need to experiment a bit
• 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 10-12 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again

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 30 minutes. Start checking at 30 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again

Cool down the cake:

• Let the cake cool 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

How to store the cake:

• The burnt cheesecake can be store in the fridge for about 1 week. I don't recommend freezing the cake