If you sprinkled the top with sugar prior to 1st bake, wouldn't it create a literal creme brulee like top??! (I'd definitely cover it before 2nd bake, maybe even sooner to keep it more caramel colored.) If anyone tried it, plz let us know!! I don't have an air fryer but this is a recipe that would make me consider getting one!😆❤️
Never knew you could make a cheesecake through an air fryer. I always assumed cheesecake was more of a complex and detailed process to create accurately.
Hi Glorias! In the video description we link to our blog article, The air fryer was made for baking, and this recipe proves it (www.kingarthurbaking.com/blog/2022/05/03/how-to-make-basque-cheesecake-baked-in-air-fryer). In the article you'll find links to the actual recipe, Basque-Style Cheesecake. You can also find the recipe by following this link: www.kingarthurbaking.com/recipes/basque-style-cheesecake-tarta-de-queso-recipe We hope this can help! -👩🍳Morgan
That's not something we've tried, but do feel free to experiment! Smaller containers generally require significantly shorter baking times, so keep a close eye on them. -👩🍳Kat
Hi Diane! You could certainly extend the amount of time you bake the cheesecake covered. You might want to check it in the last few minutes to see if you'd like to remove the cover to help it bake through or brown a little on the top if you'd like that. Happy baking!
Does this use the same recipe of 3 pkg cream cheese, 5 eggs, 1 1/2C sugar, 3/4C heavy cream and 1/2tsp salt? Just to be sure! With one pan, is it okay to refrigerate the remaining batter to bake after first one is done & pan is cooled off?
Hi Dee! Yes, the cheesecake shown here baked in an air fryer uses the same as the original to yield two 6" cheesecakes. Check out the blog article linked in the video description for more details, there you'll also find the full recipe written out. We hope this can help and happy baking! -👩🍳Morgan
Hi I am a student at UMO and I saw the title for this video and thought it was interesting. So does crumbling the parchment paper really make it easier to place it in the pan because I have no trouble placing it in the pan without crumbling the paper? Also, I have never seen anything like this before, the cheesecakes look just as interesting as the title of this video. I wonder if the cheesecakes really taste just as they look because they look burnt. My stepdad makes cheesecakes in the oven and they are soooo good but they've never came out looking black. I am sorry but that doesn't look appetizing at all. I would rather buy an already made cheesecake or wait however long I must in order for it to come out of the oven looking like something I would eat.
Thanks for checking out our Basque-Style Cheesecake video, Tia! The parchment is crumpled in this recipe so it fits into the rounded edges better and doesn't fold as much when the batter is added, which can make for large "pleats" on the sides of the cake. This cheesecake is intentionally blistered on the surface to add caramelized notes to creamy interior. We hope you'll give this style of cheesecake a try sometime! Kindly, -👩🍳Morgan
Yes. Slice it up and then you can take out as much as you want. I would either put parchment, wax paper or even a flattened cupcake paper cup between each slice and then wrap in plastic and then foil. The foil helps to reduce freezer burn. Thaw in the fridge.
There is. The link provides infos on making it in the AF but there a several link you can just follow of there cake made in the oven. It is the same recipe (ingredients, amount)
Can anyone weigh in on how this differs from a cheese flan? Taste-wise. I have to admit that I wrote a comment on how burnt this was and then looked up Basque style. Shame on me. I will definitely give this one a try now.
Hi, Kathleen! A regular cheesecake is typically baked in a water bath at a lower temperature to prevent cracking and ensure even cooking. Basque cheesecake, however, is baked at a higher temperature, usually around 425-450°F, which causes the top to caramelize and develop a burnt appearance. -🍮Nicole
That's okay! The recipe is written to bake in a conventional oven. 😄 This video and the featured blog offer the alternative bake method in the air fryer. Please let us know if you give it a try! kingarthurbaking.com/recipes/basque-style-cheesecake-tarta-de-queso-recipe PS. You can enter to win a Breville air fryer from us here 😉😉 kingarthurbaking.com/sweepstakes -🥐Lily
Basque style is so decadent !
We love basking in the basque's glow, too 😎✨ -🥐Lily
I have made King Arthur's standard Basque style cheesecake many times and it is always a big hit. Thank you for this version of it for my air fryer!
I may try this version. I’ve had Chef John’s version of this cake. This style of cheese cake is worth making.
If you sprinkled the top with sugar prior to 1st bake, wouldn't it create a literal creme brulee like top??! (I'd definitely cover it before 2nd bake, maybe even sooner to keep it more caramel colored.)
If anyone tried it, plz let us know!! I don't have an air fryer but this is a recipe that would make me consider getting one!😆❤️
Never knew you could make a cheesecake through an air fryer. I always assumed cheesecake was more of a complex and detailed process to create accurately.
Basque cheesecake is now my favorite cheesecake. I’m definitely going to try this recipe. I prefer this over cheesecake with crust now.
I have ALWAYS hated graham cracker crust!! This is the perfect solution!❤️😆
@@samanthah8246 then you will enjoy this!
Was it good?@@shelly6123
I also own the Gromia Air Fryer. How would this work if you used the bake setting at 400 F?
Where is the recipe? Like the Ingredients and amounts? Sorry if I missed it but I don’t see it
Hi Glorias! In the video description we link to our blog article, The air fryer was made for baking, and this recipe proves it (www.kingarthurbaking.com/blog/2022/05/03/how-to-make-basque-cheesecake-baked-in-air-fryer). In the article you'll find links to the actual recipe, Basque-Style Cheesecake. You can also find the recipe by following this link: www.kingarthurbaking.com/recipes/basque-style-cheesecake-tarta-de-queso-recipe We hope this can help! -👩🍳Morgan
@@KingArthurBakingCompany ahh thank you!
Great video! Could these be made in silicone muffin cups? Would there need to be any adjustments to the temperature and baking time?
That's not something we've tried, but do feel free to experiment! Smaller containers generally require significantly shorter baking times, so keep a close eye on them. -👩🍳Kat
@@KingArthurBakingCompany Will do, thank you!
I will, thank you! @@KingArthurBakingCompany
Hello King Arthur team and Kye! Do you think I could use the cover throughout the entire bake time so I can get a less dark top? Thank you!
Hi Diane! You could certainly extend the amount of time you bake the cheesecake covered. You might want to check it in the last few minutes to see if you'd like to remove the cover to help it bake through or brown a little on the top if you'd like that. Happy baking!
She addresses that at the 5:20 mark
Does this use the same recipe of 3 pkg cream cheese, 5 eggs, 1 1/2C sugar, 3/4C heavy cream and 1/2tsp salt? Just to be sure! With one pan, is it okay to refrigerate the remaining batter to bake after first one is done & pan is cooled off?
Hi Dee! Yes, the cheesecake shown here baked in an air fryer uses the same as the original to yield two 6" cheesecakes. Check out the blog article linked in the video description for more details, there you'll also find the full recipe written out. We hope this can help and happy baking! -👩🍳Morgan
Hi I am a student at UMO and I saw the title for this video and thought it was interesting. So does crumbling the parchment paper really make it easier to place it in the pan because I have no trouble placing it in the pan without crumbling the paper? Also, I have never seen anything like this before, the cheesecakes look just as interesting as the title of this video. I wonder if the cheesecakes really taste just as they look because they look burnt. My stepdad makes cheesecakes in the oven and they are soooo good but they've never came out looking black. I am sorry but that doesn't look appetizing at all. I would rather buy an already made cheesecake or wait however long I must in order for it to come out of the oven looking like something I would eat.
Thanks for checking out our Basque-Style Cheesecake video, Tia! The parchment is crumpled in this recipe so it fits into the rounded edges better and doesn't fold as much when the batter is added, which can make for large "pleats" on the sides of the cake. This cheesecake is intentionally blistered on the surface to add caramelized notes to creamy interior. We hope you'll give this style of cheesecake a try sometime! Kindly, -👩🍳Morgan
Kindly provide the recipe please. How many grams, eggs etc
Big thank you 😊
Hey there! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
How to keep the extra cheesecake?! With only two folks the second one, can I keep the second cake in freezer?
Yes. Slice it up and then you can take out as much as you want. I would either put parchment, wax paper or even a flattened cupcake paper cup between each slice and then wrap in plastic and then foil. The foil helps to reduce freezer burn. Thaw in the fridge.
Can you make this recipe and cook it in a regular oven?
You sure can, Connie 😄 You'll find the Basque-Style Cheesecake recipe here: www.kingarthurbaking.com/recipes/basque-style-cheesecake-tarta-de-queso-recipe. Happy baking 🧡! -🍮Nicole
How do I reheat this cheesecake in the airfryer, after putting it in the refrigerator for a day or 2?
Hi Amelia! Cheesecake is intended to be served chilled! -👩🍳Morgan
Did I miss the list of ingredients and amounts??
Hi Gwen! The full recipe is linked in the video description! -👩🍳Morgan
8N@@KingArthurBakingCompany
@@KingArthurBakingCompany it isn't, there's a link to a bible on this cake, with no ingredients or quantities ever provided
There is. The link provides infos on making it in the AF but there a several link you can just follow of there cake made in the oven. It is the same recipe (ingredients, amount)
Was this inspired by Melissa Clark’s recent video on 3 air fryer recipes (including cheesecake)?
i think chill for 4 hours
😆😆😆 -🍰Grace
Can anyone weigh in on how this differs from a cheese flan? Taste-wise. I have to admit that I wrote a comment on how burnt this was and then looked up Basque style. Shame on me. I will definitely give this one a try now.
Why a burnt top? Cover earlier!
Hi, Kathleen! A regular cheesecake is typically baked in a water bath at a lower temperature to prevent cracking and ensure even cooking. Basque cheesecake, however, is baked at a higher temperature, usually around 425-450°F, which causes the top to caramelize and develop a burnt appearance. -🍮Nicole
I don't have an air fryer :P
That's okay! The recipe is written to bake in a conventional oven. 😄 This video and the featured blog offer the alternative bake method in the air fryer. Please let us know if you give it a try! kingarthurbaking.com/recipes/basque-style-cheesecake-tarta-de-queso-recipe
PS. You can enter to win a Breville air fryer from us here 😉😉 kingarthurbaking.com/sweepstakes -🥐Lily
why would she say it's 700 g for each cake, when she didn't even say how much of what needs to be added... magic 700 g of what
All the details are in the recipe, which is linked in the video description. 😊 -🍮Kat
She burned the top bad on both, i would recommend covering the top until the very end
You probably haven’t tried a Basque cheesecake before. I’ve baked several; it’s my favorite cheesecake. The top does not taste burnt.
@@michaelquigley9619 i have they should be brown or golden brown lon top not black, air fryer's tend to burn things
@@RCSurf I make the full-size version and the top is always this dark. Everyone has loved them. In some recipes this is called “burnt cheesecake.”
A burnt cheesecake
It does not taste burnt.
Who hurt you? 😂
@@cherylhaile6127 You eat it. 😆😆
It's not actually burnt, that's caramelized sugar, like a creme brulee
@@cherylhaile6127 you
America's Test Kitchen has a better recipe. I have made it twice, and it doesn't look like someone smashed their face into it, like this one.
We're glad you've found a recipe you're comfortable with, Cathy. Happy baking! -🍮Kat
@@KingArthurBakingCompany Ooooh! Didn't expect snark from a KAF professional. That IS a surprise.