Easy Basque Cheesecake

A burnt Basque cheesecake sits on a plate, lined with crinkled brown parchment paper printed with text, next to a white cake server on a light surface.

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This easy burnt Basque Cheesecake is irresistibly creamy, caramelized on top, and incredibly easy to make. A no-fuss showstopper baked in the air fryer or the oven – no water bath needed!

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Spanish

Diet: Gluten Free

Keyword: Basque Cheesecake

Servings:

Calories: 445kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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.

Video

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