Air Fryer Pandan Basque Burnt Cheesecake (with Melty Creamy Inside)
Course: Cakes, Dessert
Cuisine: Asian Fusion
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 6inch round cake
Author: Marvellina
This is probably one of the easiest cheesecakes I have ever made in my life. All ingredients are mixed in the blender and then baked in the air fryer (or oven) to give you the best Japanese-style melty creamy Basque Burnt Cheesecake. It is gluten-free and keto-friendly!
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 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 (as shown in the video)
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. That's the way it supposed to be
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. Took me 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 or you will really burn it to the ground LOL. The cheesecake will be jiggly when you gently shake the pan. That's the way it supposed to be
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
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
Video
Notes
You can also use cow's milk, nut milk, coconut milk