Easy Air Fryer Loaf Basque Cheesecake
The Basque burnt cheesecake has become a hugely popular dessert worldwide. Known for its creamy interior and perfectly caramelized top, this baseless cheesecake is so delicious. Traditionally baked in a round pan, this recipe simplifies the process using an air fryer and a loaf tin.
San Sebastian had been on my bucket list for as long as I can remember, and last year, I finally made the trip—a sort of food pilgrimage, if you will. Of course, the iconic Basque cheesecake from the famous La Viña was high on my list of must-try dishes. Tasting that dessert in its birthplace was special and I enjoyed it but it didn’t taste as good as the ones I had made.
I have been making burnt Basque cheesecake since 2020 and it’s always a little overwhelming as it requires a kilogram (2 pounds) of expensive American block cream cheese. It’s a vibrant dessert so one cheesecake can feed at least 16 people.
Since I rarely require such a large cake, the loaf cake idea which I spotted on Smitten Kitchen is the perfect solution. I halved my original recipe and modified the instructions to include making it in a food processor as Deb Perlmen did. It was so much easier this way. I also subbed the flour for corn starch to keep it gluten-free as she did. It creates a very silky cheesecake texture.
I don’t love a VERY burned top and a very wobbly middle, so my method gets it to the right amount of ‘burnt’ for me and the cheesecake is set. If you want it more wobbly, simply bake it for 5 – 8 minutes less.
The Origins of Basque Cheesecake
The Basque cheesecake, or “Tarta de Queso,” was first created at La Viña, a famous bar in San Sebastian, Spain. Unlike its New York counterpart, the Basque cheesecake is known for its rustic appearance, with a deeply caramelized top that looks almost burnt. Despite its appearance, the inside remains incredibly creamy and smooth.
The cheesecake has gained popularity for its unique texture and flavour, which comes from baking it at a high temperature, allowing the outside to brown while the inside stays soft. It is traditionally baked and served on loosely folded baking paper that gives it a distinctive rustic look.
Why Make a Loaf Basque Cheesecake in an Air Fryer?
Making a Basque cheesecake in a loaf pan instead of a traditional round pan has several advantages. First, it requires fewer ingredients, making it more convenient and less wasteful, especially if you are cooking for a smaller group. The loaf shape also makes it easier to slice and serve.
The new Versazone Air Fryer with ClearCook has a large enough basket to accommodate a large loaf tin and is ideal for small-batch baking. I recently perfected classic buttermilk rusks in mine.
I love how much lighter on electricity an air fryer is, with no need to preheat a big oven.
Tips and Tricks for the Perfect Basque Cheesecake
- Temperature of Ingredients: I used fridge-cold cream cheese cut into blocks and could blend it – with a little difficulty in my very powerful food processor. You may need to allow the cream cheese to get closer to room temperature to make this easier (as per a traditional recipe). The eggs were at room temperature and the cream was cold.
- Mixing: Cutting the cream cheese into blocks makes it easier to mix. Add each egg one at a time to ensure they are well combined. Scrape the bowl of the food processor after each egg has been combined and mixed.
- Customize your Cheesecake: For a fun twist, try adding a touch of citrus zest to the batter for a hint of brightness or a swirl of fruit preserves for a different flavour.
What to serve with loaf Basque cheesecake
In Spain, this dessert is served on its own and is perfect this way. However, when I made it for friends I remembered I had a jar of preserved cherries in port syrup so I spooned this over the cheesecake and it was delicious.
The first time I ate Basque cheesecake was at a local Japanese restaurant they served it with a cherry compote.
More about my trip to Spain:
I went to Spain and fell in love with the food (and the top 12 foods you will love)
My first time in beautiful Barcelona
Highlights of my 3 days in Madrid
A few of my cheesecake recipes you might like:
The best Instant Pot cheesecake with caramel (miso or salted)
No-bake strawberry cheesecake with nut crumble (this is the best crumble I have ever made)
Lemon meringue cheesecake (can be made in the oven, a pressure or slow cooker)
Cheesecake brownies with chocolate Romany Creams
Easy Air Fryer Loaf Basque Cheesecake
Ingredients
- 150 grams 3/4 cup sugar
- 40 grams 1/3 cup Maizena (cornstarch)
- 1/2 tsp salt (or kosher salt)
- 2 tsp vanilla extract
- 500 grams 1 lb of firm cream cheese (sold in blocks)
- 3 large free-range eggs
- 250 ml 1 cup heavy cream
Instructions
- Prepare the Loaf Pan: Line a loaf pan with a sheet of crumpled baking paper, allowing some of the paper to fold over the edges slightly. This makes it easier to remove the cheesecake later and gives the edges that characteristic Basque cheesecake look.
- Mix the Dry Ingredients: In a food processor, combine the sugar, Maizena, and kosher salt. Pulse briefly to mix the ingredients.
- Add the Cream Cheese: Cut the firm cream cheese into blocks and add them to the food processor. Process until smooth. If the cream cheese is very cold, it might take a bit longer to blend, so be patient and scrape down the bowl as needed.
- Incorporate the Eggs: Add one egg at a time to the cream cheese mixture, processing until each egg is fully combined before adding the next. Be sure to scrape down the sides of the bowl after each addition to ensure a smooth batter.
- Add the Cream: Pour in the heavy cream and mix briefly until just combined. Avoid over-mixing to keep the batter light and airy.
- Pour and Smooth the Batter: Pour the cream cheese mixture into the prepared loaf pan. Use a spatula to smooth the top, then tap the pan on the counter to release any air bubbles.
- Bake in the Air Fryer: Preheat your air fryer to the BAKE setting at 190°C (375°F). Place the loaf pan in the air fryer and set the timer for 1 hour. After 25 minutes, cover the top of the cheesecake with a piece of foil to prevent it from darkening too much. If you prefer a very dark top, you can bake it uncovered for longer.
- Cool and Serve: Once baked, the cheesecake should still have a slight jiggle in the centre. Allow it to cool completely in the pan. If you’re making it in advance, cover the cheesecake with cling film and store it in the fridge for up to 5 days. When ready to serve, peel the parchment from the sides, slice with a hot knife, and enjoy at room temperature.
Notes
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