Small Basque Cheesecake (Eggless)
Thought you couldn’t make a baked cheesecake without eggs? Or thought you had to bake a huge one? This single serve burnt basque cheesecake proves you wrong: made with just 5 ingredients + no eggs + no big batches needed + it is made in a airfryer!
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This Single Serve Burnt Basque Cheesecake is rich, creamy and has that iconic burnt top that makes Basque cheesecake so special. It is made using no eggs in an airfryer (oven friendly too of course!) and the inside is soft, custardy and just the right amount of wobbly, you can literally scoop it with a spoon and it melts in your mouth.
Plus, you don’t need any fancy ingredients or complicated steps: just a bowl, a whisk and 5 simple ingredients- cream cheese + fresh (heavy) cream + condensed milk + vanilla + tapioca starch.
Little Things That Matter
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Choice of starch: I used tapioca starch for a custardy texture but you can also use cornstarch. If you don’t have either, all purpose flour works too.
- Line your ramekin properly: Make sure the ramekin is completely lined with parchment paper, including the sides and corners. You can crumple the parchment paper first and then flatten it out, this makes it more flexible and easier to fit snugly into the ramekin.
- Tap the ramekin before baking: After pouring the batter, gently tap the ramekin on the counter a few times to get rid of any trapped air bubbles for a smooth final texture.
- Do not overbake: The cheesecake should be slightly wobbly in the centre when you take it out. It will continue to set as it cools. If you bake it fully till set, the cheesecake will turn dry.
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Small Basque Cheesecake (Eggless)
This single serve burnt basque cheesecake is made with just 5 ingredients with no eggs in a airfryer. Sounds too good to be true? I promise it’s not ♡
servings
1
prep time
5 min
cook time
13 min
Ingredients
- ¼ cup (60 g) cream cheese, softened
- 3 tbsp (45 g) fresh cream
- 2 tbsp (30 g) sweetened condensed milk
- ⅛ tsp vanilla extract
- ½ tsp (2.5 g) tapioca starch (or cornstarch)
Instructions:
- In a mixing bowl, combine softened, room temperature cream cheese 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, vanilla and tapioca starch, mix till fully combined and smooth. The batter should be slightly thick but still pourable.
- Line a small ramekin with parchment paper, making sure the paper completely covers the bottom and sides, including the corners. Pour the batter into the prepared ramekin and tap the ramekin a few times on the counter to release any air bubbles.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 10 minutes, then reduce to 200°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 minutes. - Let it cool completely at room temperature before serving. You can chill it slightly if you like but it tastes amazing once fully cooled and set.
Recipe Video
Leave a Comment
This looks sooo good!! i have a question tho, is a base of crushed biscuits a good idea> will it set well?
The recipe actually slaps shivi!!!
And people asking for an alternative to oven and airfryer .
Add salt to your Pressure Cooker & place a stand. Remove the whistle & preheat it with the lid on for 5 minutes. Place the mould in the cooker, cover with the lid & let it cook on low heat for 15-20 minutes till the cheesecake is cooked.
Now Remove from the cooker, let it slightly cool demould and enjoy it, 😉
Hi, Can i make this with homemade cream cheese?
Pls give an alternative to oven and airfryer..
Extremely good
Can you use custard powder instead of starch because I think it’s made of cornstarch
