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 ♡
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Airfried Cheekie (Cheesecake + Cookie)
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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
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, condensed 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.
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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!
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