Airfried Cheekie (Cheesecake + Cookie)
You know what’s better than a burnt basque cheesecake?
A 5 ingredient basque cheesecake with a chocochip cookie crust. No eggs, No waterbath: just a delicious dessert that can be made in the airfryer ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
Looking for more cheekie (cheesecake + cookie) recipes? Here are some smaller serve cheekies for you to try!
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Airfried Cheekie (Cheesecake + Cookie)
servings
6
prep time
25 min
cook time
30 min
Ingredients
Cookie Dough
- ⅓ cup (70 g) butter, around 55g brown butter
- ¼ cup (35 g) brown sugar
- 3 tbsp (25 g) white sugar
- 2 tbsp (30 g) milk
- 1 tsp vanilla extract
- ⅔ cup (80 g) all purpose flour
- 2 tsp (5 g) cornstarch
- ¼ tsp baking soda
- ⅓ cup (60 g) dark chocolate chips
Cheesecake Batter
- 1 cup (240 g) cream cheese
- ¾ cup (180 g) fresh cream
- ½ cup (120 g) condensed milk
- 3 tbsp (45 g) white chocolate, melted (optional)
- 1 tsp vanilla extract
- 2 tsp (10 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cookie dough: We start by browning the butter. Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- Whisk together brown sugar, white sugar, milk, vanilla and brown butter until well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix. Fold in the dark chocolate chips gently.
- Line a 6 inch baking tin with parchment paper and add the cookie dough. Press it in evenly across the bottom, smooth it out as evenly as possible.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, vanilla extract and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, melted white chocolate and tapioca starch, mix till fully combined and smooth. The batter should be pourable.
- Pour the cheesecake batter into the cookie dough bottomed baking tin, smooth out the top, tap the tin on the counter a few times and bake.
-
Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 200°C. Bake at 200°C for 13 minutes, then reduce to 170°C and bake for another 15-20 minutes.
• Airfryer: Preheat at 190°C for 5 minutes. Airfry at 190°C for 13 minutes, then reduce to 175°C and airfry for another 7-10 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife and enjoyy!
Recipe Video
Leave a Comment
This was a mango cheesecake, u haven’t used mango anywhere in the recipe
saw this on insta and figured I’d give it a try! I don’t have a 6inch tin, so used a wider tin that I normally use for cheesecake – I think the cookiedough layer needs to be thicker (i am aware that mine was thinner cos of the tin width) but it was a really thin and fairly solid layer. tastes pretty good as is but probably better with a stronger flavour, and for the airfryer I left it in an extra 5 mins on 175 as it didn’t fully cook the top. was a fun recipe to try though!
Prep took about 40 minutes. Be careful about cooking the cheesecake as the top may bubble and burn. Also make sure to cool it down fully before refrigerating it. Overall a good recipe
Really liked how this cheekie turned out, the flavour was really nice! I think there are some mistakes in the description of the recipe, however. In the ingredients list, milk is mentioned for the cookie dough and condensed milk for the cheesecake batter. In the actual recipe, condensed milk is used in both of the preparations. Next to that, the white sugar mentioned in the ingredient list was also never mentioned during the process. I think my batter and cheekie turned out a bit differently because of this confusion, but it tasted amazing either way. 🙂
Response from shivangi kooks
Heyy! Apologies for the confusion, it was a typing mistake on my part. The cookie doesn’t use condensed milk but it does use white sugar and milk. Glad it still turned out amazing!!
