Homemade Air Fryer Basque Cheesecake

Sometimes all you need to put your anxieties to rest and brighten your mood is a slice of cheesecake. A cheesecake's crumbly consistency, light filling, and balanced sweetness are the ideal cures for sadness, and its delicious flavour can instantly lift anyone's spirits in a matter of minutes. There are several options available in the markets, but if you are a die-hard cheesecake fan and are seeking something distinctive with delicately balanced flavours in a cheesecake, then we have something to enjoy that is the most divine rendition of this ultra-creamy delicacy. After all, your taste senses have been hankering for it for quite some time. 

Everything from crispy coconut shrimp to fudgy brownies may be prepared in an air fryer; in this case, we're using it to quickly prepare a Basque cheesecake. This cheesecake is evenly browned and has a creamy, silky, smooth core with just the proper amount of sweetness to balance the burnt, bitter top. This delicacy is made even more delectable by drizzling honey on top of the cake after baking, which gives an additional layer of warm richness. 

Here is the recipe:  


1 pound cream cheese, at room temperature 

½ cup granulated sugar 

3 tbsp light brown sugar 

3 large eggs, at room temperature 

1 cup heavy whipping cream 

1 tbsp fresh lemon juice (from 1 lemon) 

½ tsp kosher salt 

½ tsp vanilla extract 

2 tbsp all-purpose flour 

Honey, for drizzling 


Set a big air fryer (one that holds at least 6 quarts) to 375°F. Unroll a parchment paper sheet that has been crumpled into a ball, about 18 inches long, and press the sheet into a 6-inch springform pan or cake pan. Set it aside. 

Using a stand mixer with a paddle attachment, beat cream cheese, granulated sugar, and brown sugar on low speed for about a minute, stopping to scrape down the sides as necessary, while the air fryer heats up. Add eggs one at a time, beating after each addition on low speed until just combined. Stop and clean the bowl's edges and bottom. To the cream cheese mixture, add whipping cream, lemon juice, salt, and vanilla. Beat on low speed for about 15 seconds, or until just blended. Mixture of cream cheese and flour should be topped with flour; beat on low speed for 20 seconds, or until just mixed. 

Over a medium- or large-sized bowl or liquid-measuring cup, place a fine mesh strainer. Pour the cheese cream mixture through the sieve, working in stages if necessary, pressing and scraping the bottom of the strainer with a rubber spatula until the majority of the mixture has strained through (some thicker bits may remain). Throw away solids. Fill the prepared cake pan with the strained mixture. 

Remove the basket from the hot air fryer, and carefully lower the cheesecake in the pan into the basket if desired (using 1 or 2 tongs helps to keep hands from getting close to hot basket). Return the basket to the air fryer, and cook for 28 minutes at 375°F. Check to see whether the cheesecake centre is still wobbly or if the top cake's edges seem damp after removing the basket from the air fryer. If so, cook for a further 4 to 6 minutes at 375°F. When the top of the cheesecake is very dark brown, the cheesecake as a whole jiggle together, and the top of the cake only moves slightly, the cheesecake is finished. 

The cheesecake in the pan should be removed from the air fryer basket, transferred, and allowed to cool entirely for about an hour. Place cheesecake in pan in refrigerator; refrigerate for at least 4 hours or up to 12 hours to achieve complete cooling. Slide cheesecake out of springform pan by loosening the sides. Remove the parchment paper from the cake gently. Add honey and then serve. For up to three days, cheesecake can be kept in the refrigerator with a loose cover or in an airtight container.