Basque Cheesecake
HB-16365 · Hand-built original · Korean
Basque cheesecake made with cream cheese, sugar, cream, eggs and cake flour, baked in an air fryer and chilled.
KoreanDessertServes 4422 kcalVegetarianDiabeticRenal
Main ingredient: cream cheese
Pairs well with: coffee, tea, fruit
Servings:4quantities adjust to match
Ingredients
- 10.6 oz cream cheese
- 3.2 oz sugar
- 6.8 fl oz fresh cream
- 0.71 oz cake flour
- 3 eggs
- a little vanilla extract
Method
- Soften the cream cheese in a bowl until it can be stirred smooth.
- Beat the sugar into the cream cheese until it dissolves.
- Add the eggs one at a time, mixing after each egg goes in.
- Stir in a little vanilla extract, then mix in the fresh cream.
- Sift the cake flour over the batter and fold it in until no dry patches remain.
- Line a cake pan with parchment, strain the Basque batter into it, and tap the pan once on the counter.
- Bake the cheesecake in an air fryer preheated to 392°F for 25 to 30 minutes, until the top is deeply browned and the centre still wobbles.
- Cool the cheesecake completely, then chill it in the refrigerator for half a day to a full day before slicing.
Nutrition (per serving, where published)
422 kcalCalories
9.7 gProtein
30.9 gCarbs
29.6 gFat
16.4 gSaturates
0.1 gFibre
3 gSugars
290 mgSodium
215 mgCholesterol
157 mgPotassium
95 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data