-
Prep Time20
-
Cook Time30 min
-
Serving10
This air fryer Basque cheesecake is the perfect choice when you want a luxurious dessert without using an oven or spending hours in the kitchen. A rich chocolate base is combined with a creamy mascarpone filling, creating an indulgent cheesecake with an intense chocolate flavor and a beautifully creamy center.
The air fryer makes this cheesecake easy to prepare while giving it the characteristic texture of a Basque cheesecake. It is perfect for special occasions, but also when you want an impressive homemade dessert with minimal effort.
Tips:
-
- Make sure the mascarpone is at room temperature so the filling stays smooth.
- If you don’t have brown sugar, you can use white sugar, although the flavor will be slightly milder.
- Straining the cheesecake filling is important for achieving a perfectly smooth and creamy texture.
- Line the cake pan with parchment paper because the cheesecake rises significantly while baking.
- The cheesecake will firm up as it cools. Do not overbake it because the center should remain slightly jiggly.
Ingredients
Directions
Line a 20 cm (8-inch) cake pan with parchment paper.
Add the dark chocolate, butter and 45 ml of heavy cream to a small bowl. Melt over a double boiler.
Add 2 eggs to a bowl and whisk until combined.
Add the brown sugar and salt. Mix with a hand whisk, avoiding creating too many air bubbles.
Add the vanilla extract and mix.
Add the sifted flour and mix until combined.
Add the melted chocolate mixture and mix well. Pour the mixture into the prepared pan. Run a toothpick through the mixture to remove air bubbles. Place in the refrigerator to set.
Add the room-temperature mascarpone to a bowl. Mix gently with a spatula, then add the sugar and continue mixing with the spatula.
Add the cornstarch and mix well with the spatula. Add the 3 beaten eggs and mix until combined.
Add the vanilla extract and lemon juice. Mix well. Add the heavy cream and mix until all the ingredients are combined.
Strain the mixture through a fine-mesh sieve to remove any lumps. Mix gently and pour the filling over the chocolate layer. Run a toothpick through the filling to remove air bubbles.
Place the cake pan in the air fryer basket.
Air fry at 190°C (375°F) for 17 minutes, then reduce the temperature to 175°C (350°F) and cook for another 15 minutes.
The cheesecake will still be jiggly when it comes out of the air fryer. Let it cool completely before serving.
