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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