Air Fryer Basque Cheesecake (Just 4 Ingredients!)
, Updated Jul 16, 2025
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Easy Basque Cheesecake with just FOUR ingredients! Everything you love about the viral Spanish dessert — rich, creamy, and beautifully burnished on top — made simple.
Bake in your air fryer or the oven – no water bath, no cracks and zero stress. With just a handful of ingredients and a few simple steps, you’ll be slicing into the easiest, most impressive cheesecake of your life.
What Is Basque Cheesecake?
Basque cheesecake, also known as San Sebastian cheesecake — or “Tarta de Queso” — is a Spanish dessert that’s famous for its burnished, caramelised top and ultra-creamy center. These crustless cheesecake is intentionally baked at a high temperature to give it that burnt rustic look.
It hails from the Basque Country in northern Spain, more specifically from a legendary restaurant in San Sebastián called La Viña, where it first appeared in the ’90s. The Basque cheesecake went from little-known cult classic to global food sensation in the past couple of years — and here’s why:
- No-fuss, no crust, no water bath — just mix, pour and bake!
- That distinctive burnt top isn’t a flaw — it’s the goal! The contrast between the slightly bitter burnt top and sweet creamy filling is pure magic.
- It looks rustic and dramatic, but is secretly super-easy, making it ideal for even beginner bakers.
- Have I mentioned you can bake it in your Air Fryer??
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Basque Cheesecake Ingredients
Let’s take a closer look at what goes into this gloriously creamy cheesecake. This is my simplified four-ingredient version so you will not find heavy cream, sugar or flour listed below!
- Mascarpone cheese is the star of the show — it’s rich, smooth, and slightly sweet, giving the filling its signature velvety texture. Mascarpone is also higher in fat than regular cream cheese which helps the cheesecake set.
- We’re sweetening things up with condensed milk (as in my crème brûlée recipe) , which not only adds that delicious caramelized flavor as it bakes, but also eliminates the need for additional sugar. This simplifies the recipe significantly and I am all about the EASY!
- Large eggs help bind everything together and create that lush, custardy texture – but make sure to use room temperature eggs and strain them first.
- Vanilla bean paste (or good quality vanilla extract) brings warmth and depth. Its flecks of real vanilla add both flavor and a touch of luxury.
How to make Basque Cheesecake
- Cut two pieces of parchment paper and run them under the tap. Squeeze excess moisture and line a 8-inch round cake pan, leaving a generous overhang to help lift the cheesecake out. Make sure to clip the paper down if baking in the air fryer.
- In a large mixing bowl, whisk the mascarpone, sweetened condensed milk and vanilla bean paste until smooth. Use a spatula to scrape the bottom and sides of the bowl as needed.
- Lightly beat the eggs then strain into the bowl. Beat on low speed until the batter is smooth – do not over beat, you don’t want to introduce too much air or the cheesecake will crack.
- Pour the mixture into the prepared pan and smooth the top as needed.
- Preheat your air fryer to 375°F (190°C). Place the tin in the basket and bake for 25–30 minutes, Alternatively, bake in a 425°F (220°C) preheated oven for 25-30 minutes. You want the cheesecake to have a deeply browned top and a a jiggle in the center.
- Leave the cheesecake cool at room temperature, then chill for at least 8 hours (preferably overnight) before slicing.
Tips for Burnt Basque Cheesecake Success
- Make sure your ingredients are at room temperature to avoid lumps. If you are worried, you can always strain the filling through a fine sieve.
- Use scrunched parchment with plenty of overhang. You don’t need to use a springform pan since the paper makes the cheesecake removal a breeze!
- Don’t worry if your cheesecake looks too dark on top — that’s exactly what you want!
- Chill thoroughly for the best texture and clean slices. Cut using a large sharp knife, wiping the blade between slices.
- Store any leftovers in an airtight container in the fridge for up to 5 days. While this cheesecake is best fresh, you can freeze individual slices for up to a month. Defrost in the fridge overnight before serving.
Serving Suggestions
This dreamy cheesecake is delicious on its own but you can also serve it with fresh fruit – my favorite being strawberries tossed with sugar and lemon juice. You can also add a light drizzle of caramel if you like.
If you gave my Basque Cheesecake recipe a try, I’d love to know what you think! Drop a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below — it really helps others find the recipe too. And don’t forget to tag #supergoldenbakes if you post your bake on Instagram or TikTok. Save this recipe to Pinterest so it’s ready when your next cheesecake craving hits!
Easy Basque Cheesecake
Video
Ingredients
- 2 cups (500g) mascarpone cheese , full fat
- 14 oz (400g) can sweetened condensed milk
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
- 3 large eggs , room temperature
- 1 tbsp cornstarch (cornflour), optional
Instructions
- Cut two pieces of parchment paper and run them under the tap. Squeeze excess moisture and line a 8-inch round cake pan, leaving a generous overhang to help lift the cheesecake out. Make sure to clip the paper down if baking in the air fryer.
- In a large mixing bowl, whisk the mascarpone, sweetened condensed milk and vanilla bean paste until smooth. Use a spatula to scrape the bottom and sides of the bowl as needed.2 cups (500g) mascarpone cheese, 14 oz (400g) can sweetened condensed milk, 2 tsp vanilla bean paste
- Lightly beat the eggs then strain into the bowl. Beat on low speed until the batter is smooth – do not over beat, you don’t want to introduce too much air or the cheesecake will crack. Sift the cornstarch over the batter, if using, and fold it in.3 large eggs, 1 tbsp cornstarch
- Pour the mixture into the prepared pan and smooth the top as needed. Tap the pan on your counter to help release air bubbles.
- Preheat your air fryer to 375°F (190°C). Place the tin in the basket and bake for 25–30 minutes. Alternatively, bake in a 425°F (220°C) preheated oven for 25-30 minutes. You want the cheesecake to have a deeply browned top and still have a jiggle in the center.
- Leave the cheesecake cool at room temperature, then chill for at least 8 hours (preferably overnight) before slicing.
Notes
- Make sure your ingredients are at room temperature to avoid lumps.
- Use scrunched parchment with plenty of overhang. You don’t need to use a springform pan since the paper makes the cheesecake removal a breeze!
- Don’t worry if your cheesecake looks too dark on top — that’s exactly what you want!
- Chill thoroughly for the best texture and clean slices. Cut using a large sharp knife, wiping the blade between slices.
- Store any leftovers in an airtight container in the fridge for up to 5 days. While this cheesecake is best fresh, you can freeze individual slices for up to a month. Defrost in the fridge overnight before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
