The ultimate easy cheesecake, this Basque-inspired delight comes together in no time with the help of your trusty air fryer. It’s gooey and creamy and we can’t get enough! As an added bonus, this cheesecake is served at room temperature, meaning you’ll be scoffing cheesecake goodness in a fraction of the time!
Ingredients
750g full fat cream cheese
200g castor sugar
4 eggs
1 egg yolk
1 1/2 cups cream
generous 1/2 tsp sea salt
1 tsp vanilla extract
30g cake flour
zest of 1 orange (optional)
butter for greasing the cake tin
baking paper for lining the cake tin
Equipment: 23 cm Cake Tin
Instructions
Lightly butter the cake tin with a knob of butter. Cut two large squares of baking paper, big enough to hang over the sides of the tin. Line the tin with the 2 overlapping pieces of baking paper, making sure parchment comes at least 5cm above the top of the cake tin on all sides. Push the parchment into the corners of the tin. The pleats and creases of the baking paper will result in the edges of the cheesecake being a little pleated – but don’t worry about this as this is a break the rules cheesecake.
Place the cream cheese and sugar into a bowl and beat until smooth, for 1-2 minutes on medium-high speed, scraping down the sides of the bowl as you go, until the sugar has dissolved. Turn the mixer to medium and add the eggs and egg yolk one at a time, beating well between each addition,. Scrape the sides of the bowl then give everything a further beat on medium.
Add the cream, salt, vanilla, and beat until combined.
Sift the flour over the cheesecake batter, and beat one final time until the flour is just incorporated into the batter (don’t over beat). Pour the batter into the lined cake tin.
Set your air fryer to 191 degrees C, for 33 minutes on the bake function. Once preheated, place the cheesecake into the basket, and cook until the top is a deep dark brown. At 28 minutes check the cheesecake, it should be jiggly in the centre, as if undercooked. If the middle is still wobbly, the cake is ready, if not pop it back into the basket and check in another minute or two.
Once cooked, remove the cheesecake and allow it to cool to room temperature. The set of the cheesecake will be custardy, with a very loose centre even once cool. The centre should just hold a cut once cooled.
Serve the cheesecake at room temperature with a glass of sherry.
If making the cheesecake in advance, store it wrapped in the fridge, then remove it from the fridge 2 hours before serving, to achieve the ideal creamy texture at room temp.
