I still remember the first time I made this air fryer Basque cheesecake with biscuit dough – it was one of those “why didn’t I try this sooner?” moments. That gorgeous dark caramelized top hiding the creamiest, dreamiest center gets me every time. What I love most? It’s ridiculously easy compared to traditional cheesecakes – no water bath, no fancy techniques, just pure indulgence with a satisfying biscuit crunch at the bottom. My friends now request this for every gathering, and honestly? I don’t mind one bit because it comes together faster than you can say “second slice please!”
Why You’ll Love This Air Fryer Basque Cheesecake with Biscuit Dough
Trust me, this isn’t just another cheesecake – it’s a game-changer. Here’s why:
- No water bath drama: Skip the fussy foil wraps and leaky pans – your air fryer gives that perfect caramelized top without the hassle.
- Textural heaven: That buttery biscuit base? It’s the crispy contrast your creamy cheesecake dreams are made of.
- Weeknight-friendly: From mixing bowl to table in under an hour (plus chilling – but who’s counting?).
- Foolproof: Overmix? ? Nope. This forgiving recipe laughs in the face of cheesecake anxiety.
It’s the dessert that looks fancy but acts casual – my kind of baking magic. If you enjoy easy desserts, you might also like these air fryer donut holes.
Ingredients for Air Fryer Basque Cheesecake with Biscuit Dough
Gather these simple ingredients – you probably have most in your kitchen right now. I always measure everything before starting because when that cream cheese mixes, there’s no turning back!
- 200g biscuit dough (crushed) – Digestives or graham ers work great here
- 500g cream cheese – must be softened (leave it out 2 hours)
- 100g sugar – packed firmly in the measuring cup
- 3 large eggs – room temperature prevents curdling
- 200ml heavy cream – cold is fine, but not straight from the fridge
- 1 tbsp flour – plain/all-purpose, just a spoonful to stabilize
- 1 tsp vanilla extract – the good stuff makes all the difference
See? Nothing weird or fancy – just honest ingredients that create something extraordinary together. For more inspiration on using simple ingredients, check out this guide on how to make fluffy buttermilk biscuits.
Equipment You’ll Need
You don’t need much to make this air fryer magic happen – just grab these basics:
- 6-inch cake pan (springform makes removal easier, but any oven-safe pan works)
- Mixing bowls – one large, one small for crushing biscuits
- Hand mixer or whisk – elbow grease works too!
- Spatula – for scraping every bit of that creamy filling
- Your trusty air fryer – any model will do
That’s it – no fancy gadgets required, promise!
How to Make Air Fryer Basque Cheesecake with Biscuit Dough
Okay, let’s get to the fun part—making that gorgeous cheesecake! I promise it’s easier than you think. Just follow these simple steps, and you’ll have a showstopper dessert in no time.
Preparing the Biscuit Dough Base
First things first—give your cake pan a quick grease with butter or non-stick spray. Trust me, you don’t want to skip this step! Now, take your crushed biscuits (I just put them in a bag and roll them with a rolling pin—super therapeutic) and press them firmly into the bottom of the pan. No need to go up the sides—this isn’t that kind of cheesecake. Really pack it down so it holds together when you slice it later.
Mixing the Cheesecake Filling
Now for the creamy magic! In your mixing bowl, beat the softened cream cheese and sugar together until it’s completely smooth—no lumps allowed! Scrape down the sides as you go. Add the eggs one at a time, blending well after each. This is key—too fast and you might get a grainy texture. When that’s silky smooth, gently stir in the heavy cream, flour, and vanilla. Don’t overmix here—just until everything’s combined. The batter should look like the most luxurious pancake batter you’ve ever seen.
Cook in the Air Fryer
Preheat your air fryer to 160°C (320°F)—this helps everything cook evenly. Pour your creamy filling over the biscuit base, then pop it in the air fryer basket. Set your timer for 25 minutes, but start checking at 20. You’re looking for that signature Basque cheesecake look—dark golden on top, slightly wobbly in the center when you gently shake the pan. Don’t worry if it puffs up—that’s normal! It’ll settle as it cools. Let it chill in the fridge for at least 4 hours before slicing—the hardest part is waiting! For more air fryer cooking tips, check out this resource on air fryer pizza pockets.
Tips for Perfect Air Fryer Basque Cheesecake with Biscuit Dough
Here are my tried-and-true secrets for cheesecake success every time:
- Patience is key: Let ingredients come to room temperature—cold cream cheese = lumpy batter, cold eggs = potential curdling.
- Don’t peek! Resist opening the air fryer until the last 5 minutes to prevent temperature drops.
- Chill out: That 4-hour wait? Non-negotiable—it firms up the texture beautifully.
- Slice smart: Run your knife under hot water between cuts for clean slices.
Follow these, and you’ll get that perfect creamy-crispy balance every single time!
Variations for Air Fryer Basque Cheesecake with Biscuit Dough
Oh, the possibilities! Once you’ve mastered the basic version, try these fun twists:
- Citrus spark: Add 1 tbsp lemon or orange zest to the filling for a bright kick
- Nutty vibes: Swap vanilla for almond extract and sprinkle sliced almonds on top
- Chocolate lover’s dream: Mix 2 tbsp cocoa powder into the biscuit base
My personal favorite? A pinch of cinnamon in the filling – it makes the caramelized top taste like dessert magic! If you like cinnamon desserts, you might enjoy these air fryer churro bites.
Serving and Storing Air Fryer Basque Cheesecake with Biscuit Dough
Okay, here’s the hardest part – waiting those 4 hours while it chills! But oh, it’s worth it. When you’re ready, serve this baby slightly cool with fresh berries – the tartness cuts through the richness perfectly. A drizzle of caramel or chocolate sauce never hurt anybody either! Leftovers? Just cover the pan with cling film and they’ll stay dreamy in the fridge for 3-4 days. Pro tip: Cold cheesecake straight from the fridge is my secret midnight snack – shhh!
Nutritional Information
Each glorious slice of this air fryer Basque cheesecake with biscuit dough contains approximately 320 calories, with 22g fat (12g saturated), 25g carbs, and 6g protein. Remember – these are estimates, and your exact numbers might vary slightly based on specific ingredients. Everything in moderation, except maybe the joy of eating it! For more information on general nutritional guidelines, consult a reliable health resource like the Centers for Disease Control and Prevention.
Frequently Asked Questions
Can I use graham ers instead of biscuit dough?
Absolutely! Graham ers make a fantastic substitute for the biscuit base. Just crush them the same way – about 1.5 cups should do it. The slight honey flavor actually pairs beautifully with the caramelized cheesecake top.
How do I prevent s in my cheesecake?
The beauty of Basque cheesecake? s are part of its charm! But if you want a smoother top, just don’t overmix the batter after adding eggs, and avoid opening the air fryer too early. Remember – it’s supposed to be rustic!
Can I make this without an air fryer?
You sure can! Bake it in a regular oven at 200°C (390°F) for about 30-35 minutes. Watch for that perfect golden-brown top – the visual cue never lies. If you are looking for other oven-baked treats, check out these soft chocolate chip cookies.
Why is my cheesecake still jiggly after cooking?
That slight wobble in the center is exactly what you want! It’ll firm up beautifully in the fridge. If it’s sloshing, give it 5 more minutes in the air fryer.
Delicious 1-Hour Air Fryer Basque Cheesecake with Biscuit Dough
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A simple air fryer Basque cheesecake with biscuit dough that is creamy and caramelized on top.
Ingredients
- 200g biscuit dough (crushed)
- 500g cream cheese (softened)
- 100g sugar
- 3 eggs
- 200ml heavy cream
- 1 tbsp flour
- 1 tsp vanilla extract
Instructions
- Preheat your air fryer to 160°C (320°F).
- Press the crushed biscuit dough into the bottom of a greased 6-inch cake pan.
- In a bowl, mix cream cheese and sugar until smooth.
- Add eggs one at a time, blending well after each.
- Stir in heavy cream, flour, and vanilla extract until combined.
- Pour the mixture over the biscuit base.
- Place the pan in the air fryer and cook for 25 minutes or until the top is dark golden.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Use a springform pan for easy removal.
- Do not overmix the batter to avoid s.
- For a deeper caramelized top, increase cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Spanish