Basque Chocolate Cheesecake 巴斯克巧克力乳酪蛋糕
This easy Basque Chocolate Cheesecake is baked in an air fryer. It also shortens the baking time to about 20 minutes (refer to my Basque Burnt Cheesecake recipe here), at lower temperature. Adding a layer of chocolate pudding on top of the cheesecake makes the cake more fragrant and delicious. Definitely a perfect dessert for cheesecake lovers!
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Basque Chocolate Cheesecake
This easy Basque Chocolate Cheesecake is baked in an air fryer. Adding a layer of chocolate pudding on top of the cheesecake makes the cake more fragrant and delicious.
Equipment
- Air fryer
Ingredients
- 250 g cream cheese - room temperature
- 100 g caster sugar
- 130 dairy whipping cream
- 1 tsp vanilla extract
- 3 large eggs - room temperature
- 1 tbsp cake flour - sifted
Chocolate Pudding
- 100 g Callebaut 70% chocolate - or semi sweet chocolate
- 125 g fresh milk
- 125 g dairy whipping cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 2 tsp gelatin powder - plus 1/2 tbsp water
Instructions
- Line 7 inch cake pan with parchment paper. Preheat air fryer 185 degrees for 10 minutes.
- Beat cream cheese and sugar together at low speed. Gradually pour in whipping cream, beat mixture till smooth at medium speed. Continue beating, add vanilla extract, mix well .Add the eggs, 1 at a time, beating well after each addition. Add in flour and beat until smooth. Total beating about 3-5 minutes.
- Pour cheesecake batter into the prepared pan and place in air fryer. Bake at 185 degrees for 20-25 minutes or until the top is dark brown. Remove cheesecake from the oven and leave to cool completely, then chill it in the refrigerator for one hour.
- Chocolate Pudding - Gentle boil fresh milk, whipping cream and sugar together in a pot at low heat. Then drop in soaked gelatin, stir well till dissolved and off heat.
- Add in chocolate and stir mixture until chocolate melted and smooth. Then pass chocolate mixture through a sieve.
- Cool down chocolate mixture slightly and pour on to cheesecake. Chill cheesecake for at least 3-4 hours or overnight.
- Remove cheesecake from cake pan and dust cheesecake with some cocoa powder on top before serving.
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- 巴斯克巧克力乳酪蛋糕 Basque Chocolate Cheesecake
- 用空气炸锅烤巴斯克蛋糕真不错! 口感绵密细腻, 加上一层巧克力布丁更加顺滑好味~~
- 材料：
- 250克 奶油乳酪， 温室软化
- 100克 细砂糖
- 130克 动物性奶油
- 1茶匙 香草香精
- 3个 大鸡蛋, 常温
- 1汤匙 底筋面粉,过筛
- 巧克力布丁
- 100克 Callebaut 70% 巧克力或用半甜苦巧克力
- 125克 牛奶
- 125克 动物性谈奶油
- 2汤匙 细砂糖
- 1茶匙 香草香精
- 2茶匙 吉利丁粉+半汤匙水
- 做法：
- 准备一个7寸圆形蛋糕烤盘铺上油纸。预热空气炸锅至摄氏185度(10分钟)。
- 用电动打蛋器以底速度搅打奶油乳酪和细糖。慢慢倒入动物性奶油, 用中速度搅打至顺滑, 加入香精. 鸡蛋分次加入搅打均匀，才下入另一粒鸡蛋.。然后加入面粉搅打至顺滑即可. 搅打3-5分钟即可完成.
- 将乳酪糊倒入烤盘，放入空气炸锅, 185度烤约20-25分钟或蛋糕表面呈深棕色即可. 蛋糕出炉后待凉, 送进冰箱冷藏1小时.
- 巧克力布丁 – 将牛奶,谈奶和砂糖放入锅中, 底火煮至微滚即可. 然后加入浸泡吉利丁粉, 搅匀至融化, 熄火.
- 加入巧克力, 搅拌至融化及顺滑. 然后过滤巧克力液.
- 稍微待凉巧克力液才倒在乳酪蛋糕上. 然后放入冰箱冷藏3-4小时或过夜.
- 取出乳酪蛋糕脱模撒上适量可可粉即可切片享用.
Wow, this cake looks gorgeous and the pictures make the cake look more tempting. Haven’t tried baking with the air fryer yet. Well done, Ann!