Name: Burnt Basque Cheesecake Recipe | Easy Air Fryer Dessert with Caramelized Top
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 16 ounces (450 g) full-fat cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 3 large eggs, room temperature; 1 cup (240 ml) heavy cream, room temperature; 2 teaspoons vanilla extract; 1/4 teaspoon fine salt; 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option); Butter or nonstick spray for greasing; Parliament-style parchment paper to line the pan (enough to overhang the sides)

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If you love creamy cheesecake with a dramatic caramelized top, this Burnt Basque Cheesecake will be your new favorite. It’s rich, silky, and surprisingly easy to make in the air fryer. No crust, no water bath, and no fancy equipment.

Just a few pantry staples, a hot air fryer, and a bold, beautiful finish. The crackly, bronzed top contrasts with the custardy center in the best way. Serve it chilled or slightly cool for a dessert that feels special without the stress.

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What Makes This Special

Close-up detail of a freshly air-fried Burnt Basque Cheesecake still in its crumpled parchment-lined

This version is built for the air fryer, which means faster baking and a gorgeous, evenly caramelized top.

The batter is simple, so the flavor of real cream cheese and vanilla shines through. The high heat gives it that signature “burnt” look without bitterness—just deep toffee notes on top. And because there’s no crust, you get pure cheesecake in every slice.

Ingredients

16 ounces (450 g) full-fat cream cheese, room temperature
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) heavy cream, room temperature
2 teaspoons vanilla extract
1/4 teaspoon fine salt
2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
Butter or nonstick spray for greasing
Parliament-style parchment paper to line the pan (enough to overhang the sides)

Equipment: 6- to 7-inch round cake pan that fits your air fryer basket, mixing bowls, whisk or hand mixer, spatula, and parchment paper.

How to Make It

Cooking process shot: Overhead view of the cheesecake in the air fryer basket at 400°F, parchment o

Prep the pan and parchment. Grease your cake pan lightly with butter or spray.
Crumple a large sheet of parchment, then unfold and press it into the pan so it overhangs the sides. This helps it fit snugly and makes lifting the cheesecake easy.
Preheat the air fryer. Heat your air fryer to 400°F (200°C) for 5 minutes. The hot start helps the cheesecake rise and develop that caramelized top.
Soften the cream cheese. Make sure it’s fully at room temperature.
Beat the cream cheese and sugar together until smooth, fluffy, and lump-free. Scrape the bowl as needed—smoothness now means a silkier texture later.
Add the eggs. Beat in the eggs one at a time until fully incorporated. Don’t overmix—just blend until smooth.
Mix in liquids and flavorings. Add heavy cream, vanilla, and salt.
Whisk until smooth and glossy. The batter should be pourable and silky.
Fold in the flour. Sift the flour (or cornstarch) over the bowl. Gently whisk or fold until just combined.
Avoid beating aggressively so the batter stays smooth.
Pour and smooth. Pour the batter into the prepared pan. Tap the pan lightly on the counter to pop any bubbles and smooth the surface.
Air fry to caramelize. Place the pan in the air fryer basket. Cook at 400°F (200°C) for 18–24 minutes, depending on your air fryer and pan size.
You want a deeply bronzed, even slightly dark top, with the center still a bit jiggly.
Check for doneness. The edges should be set and puffed; the center should wobble like soft jelly. If it’s pale, add 2–4 more minutes. If it’s browning too fast, tent loosely with foil.
Cool in the pan. Let it cool in the pan for 30–40 minutes.
It will deflate slightly—that’s normal and part of the rustic look.
Chill to set. Lift it out using the parchment overhang. Refrigerate for at least 4 hours, preferably overnight, for clean slices and the best texture.
Serve. Peel back the parchment and slice with a warm, clean knife. Serve plain or with a few fresh berries.
The top should be caramelized and slightly crackly; the inside creamy and lush.

How to Store

Refrigerate: Cover and store in the fridge for up to 4 days.
Freeze: Wrap slices tightly in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight before serving.
Best texture: Enjoy chilled or let it sit at room temperature for 20–30 minutes for extra creaminess.

Final dish plated: A chilled slice of Burnt Basque Cheesecake served on a matte white plate, parchme

Why This is Good for You

Simple ingredient list: You know exactly what’s in it—no artificial flavors or preservatives.
High-protein dessert: Cream cheese and eggs offer protein and satisfy sweet cravings with smaller portions.
No crust: Fewer ingredients and less refined carbs than classic baked cheesecakes.
Air fryer efficiency: Shorter bake time and less heat in the kitchen than a traditional oven.

What Not to Do

Don’t use cold ingredients. Cold cream cheese will clump and cause a grainy texture.
Don’t under-line the pan. Skipping the parchment overhang makes removal tricky and can crack the cake.
Don’t overbake. A bit of jiggle in the center is correct.
Overbaking leads to a dry, crumbly interior.
Don’t skip cooling. Cutting while warm will cause collapse and messy slices.
Don’t fear the dark top. That “burnt” look is the goal—it brings caramelized flavor and contrast.

Recipe Variations

Lemon Zest Basque Cheesecake: Add 1–2 teaspoons fresh lemon zest and a squeeze of lemon juice for a bright finish.
Espresso Twist: Mix in 1–2 teaspoons instant espresso powder with the sugar for a mocha vibe.
Salted Caramel Swirl: Dollop 3–4 tablespoons thick caramel on top of the batter. Swirl gently with a knife and sprinkle with flaky salt after baking.
Honey Vanilla: Replace 1/4 cup of sugar with good-quality honey. Expect a deeper, floral sweetness.
Gluten-Free: Use cornstarch instead of flour for the same silky structure.
Mini Basque Cheesecakes: Use 4–6 small ramekins or mini pans.
Air fry at 400°F (200°C) for 10–14 minutes.

FAQ

Can I make this without an air fryer?

Yes. Bake in a 7-inch pan at 430–450°F (220–230°C) in a conventional oven for 25–35 minutes. You’re aiming for a deeply browned top and a jiggly center.

Why did my cheesecake crack?

Cracks aren’t a problem here.

Basque cheesecake is rustic and often cracks as it cools. If you want fewer cracks, avoid overmixing, and don’t overbake.

How do I know when it’s done?

The top should be dark and caramelized, edges set and puffed, and the center still wobbly. If it’s pale, give it a few more minutes.

If it’s fully set in the center, it’s likely overdone.

Can I reduce the sugar?

You can lower the sugar to 1/2 cup (100 g). The texture stays creamy, though the top may not caramelize as deeply. Taste will be less sweet but still balanced.

What size pan should I use?

A 6- or 7-inch round pan works well in most air fryers.

If using a larger pan, reduce the batter height and check doneness earlier.

Do I need to bring ingredients to room temperature?

Absolutely. Room-temperature cream cheese, eggs, and cream blend smoothly and prevent lumps. This step is key for a rich, velvety texture.

Can I flavor it with chocolate?

Yes.

Melt 3–4 ounces of dark chocolate and whisk it into the batter after the eggs. You may need 1–2 extra minutes in the air fryer.

How do I prevent the top from getting too dark?

If your air fryer runs hot, tent loosely with foil during the last 5 minutes. Or lower the temperature to 380°F (193°C) and extend the cooking time slightly.

Why is my cheesecake grainy?

Graininess usually comes from cold cream cheese or overbaking.

Make sure ingredients are at room temperature and stop baking while the center still jiggles.

How long should I chill it?

At least 4 hours, but overnight is ideal. Chilling sets the center and makes slicing clean and easy.

Wrapping Up

This Burnt Basque Cheesecake keeps things simple while delivering big flavor. The air fryer handles the caramelized top beautifully, and the no-crust style keeps prep easy.

With a little patience for chilling, you’ll have a dessert that’s lush, elegant, and shockingly low-effort. Keep the base recipe handy, then play with flavors to make it your own. One slice in, you’ll see why this classic has become a modern favorite.