Creamy Air Fryer Cheesecake with a Caramelized Top

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1. 1

   Grate the lemon zest, ensuring you only use the bright yellow outer peel to avoid bitterness from the white pith.

   💡 only zester the bright yellow outer peel. The white pith underneath carries a harsh bitterness.

   lemon zest

   ▶ 0:44

2. 2

   In a bowl, combine the 3 large eggs with the 200 g of cream cheese, 250 g of burgos cheese, 200 ml of heavy cream, 85 g of sugar, and 2 tablespoons of flour.

   💡 The flour gives just enough structural backbone so the cake doesn't collapse into a puddle when warm.

   large eggs 3cream cheese 200 gburgos cheese 250 gheavy cream 200 mlsugar 85 gflour 2 tablespoons

   ▶ 1:03

3. 3

   Whisk the mixture until smooth, but avoid over-whisking at high speeds to prevent trapping large air bubbles.

   💡 Avoid over whisking at high speeds. Trap too many large air bubbles in your batter and your cheesecake will puff up like a souffle in the air fryer.

   ▶ 1:52

4. 4

   Line a mold with crumpled and then unfolded parchment paper to create rustic edges.

   💡 This intentional messiness gives the cake its iconic rustic basque edges.

   parchment paper

   ▶ 2:13

5. 5

   Pour the batter into the lined mold and place it in the air fryer.

   💡 The rapid convective air circulation is going to caramelize the top surface through the maillard reaction while keeping the center tender.

   ▶ 2:26

6. 6

   Cook in air fryer mode at 180°C for 25 minutes.

   💡 The dark, smoky, golden top isn't burnt. It's deep caramelized sugar perfection.

   🔥 180°C⏱ 25 minutes▶ 2:43

7. 7

   Let the cheesecake rest completely on a cooling rack before transferring it to the fridge to set.

   💡 The texture matures dramatically as it cools.

   ▶ 3:07

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Tasting Traditions Country on YouTube