Basque Cheesecake
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Cream Cheese | 125g |
| Caster Sugar | 30g |
| Whole Egg | 1 |
| Egg Yolk | 1 |
| Heavy Cream (Whipping Cream) | 60g |
| Cake Flour (Low-gluten flour) | 5g |
Instructions
- 1
Soften & Mix: Soften the cream cheese at room temperature. Add the sugar and whisk until the mixture is smooth and creamy.
- 2
Combine Eggs: In a separate bowl, whisk the whole egg and extra yolk together. Gradually pour the egg liquid into the cheese mixture in small batches, stirring until smooth after each addition.
- 3
Add Liquids & Flour: Pour in the heavy cream in two stages, stirring well each time. Finally, sift in the cake flour and mix until uniform.
- 4
Prep the Mold: Line a 6-inch pizza pan or cake mold with parchment paper (trim off any excess paper sticking out). Pour the batter through a sieve into the mold to ensure it's extra smooth, then tap the mold on the counter to release air bubbles.
- 5
Air Fry: Select the “Manual” mode.
- 6
- Set Fan Speed to F-3.
- 7
- Set Temperature to 200°C.
- 8
- Set Time to 14 minutes.
- 9
- Press Start to bake.
- 10
Cool & Chill: Once finished, take the cake out and give it a few gentle taps to release the hot steam. Let it cool to room temperature, then seal and refrigerate overnight for the best texture and flavor.
Tips & Variations
- The “Burnt” Look: Don't be alarmed if the top looks very dark; that’s the “Basque” style!
- Sifting is Key: Step 4 mentions pouring the batter through a sieve. This is the secret to that professional, melt-in-your-mouth texture.
- Patience: While it's tempting to eat it warm, Basque cheesecake needs that overnight chill to set its creamy, custard-like center.