Basque Cheesecake Delight (Print Version)

Rich and creamy Basque cheesecake with caramelized top and smooth custard interior. Perfect chilled or room temp.

# Ingredients:

Oven Version (8-inch pan)

01 - 900 g cream cheese, full-fat, room temperature
02 - 250 g granulated sugar
03 - 5 large eggs, room temperature
04 - 480 ml heavy cream
05 - 1 tsp vanilla extract
06 - 1/4 tsp salt
07 - 30 g all-purpose flour (optional)

Air Fryer Version (6-inch pan)

08 - 340 g cream cheese, full-fat, room temperature
09 - 100 g granulated sugar
10 - 2 large eggs, room temperature
11 - 180 ml heavy cream
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
14 - 1 tbsp all-purpose flour (optional)

# Instructions:

01 - Preheat oven to 220°C or air fryer to 175°C. Line the chosen pan with crumpled parchment paper extending at least 5 cm above the rim.
02 - Using a hand or stand mixer, beat the room-temperature cream cheese with granulated sugar on medium speed until fully smooth, about 2 minutes. Scrape down the bowl sides once during mixing.
03 - Add eggs one at a time on low speed, ensuring each is fully incorporated before adding the next. Avoid overmixing to prevent excess air incorporation.
04 - Pour in heavy cream, vanilla extract, and salt, stirring gently until the mixture is silky and uniform in texture, thinner than traditional cheesecake batter.
05 - If using flour, sift it into the batter and fold gently until just combined, taking care to avoid overmixing.
06 - Transfer the batter into the prepared pan and gently tap it 2 to 3 times on the counter to remove air bubbles.
07 - For oven: Bake 50-60 minutes, until the top is dark mahogany and the center jiggles lightly. For air fryer: Cook at 160°C for 20-25 minutes, then increase to 205°C for 3-5 minutes to caramelize the top.
08 - Let the cheesecake cool at room temperature in the pan; it will deflate naturally. Refrigerate for minimum 4 hours or overnight for best slicing.
09 - Serve slightly chilled or at room temperature.

# Notes:

01 - Using full-fat, block-style cream cheese at room temperature is crucial for smooth texture. Avoid overwhipping eggs to maintain creaminess.

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