Easy Basque Cheesecake

Ingredients

• 500 g (2 cups)full-fat mascarpone cheese
• 400 g (14 oz)sweetened condensed milk
• 10 ml (2 tsp), or 5 ml (1 tsp) vanilla extractvanilla bean paste
• 3 largeeggs, at room temperature
• 1 tbspcornflour (optional)

Instructions

1. 1

   Line the tin

   Cut two pieces of baking parchment and briefly run them under the tap. Squeeze out excess water and use the paper to line an 20 cm (8-inch) round cake tin, leaving plenty of overhang to lift out the cheesecake. If using an air fryer, make sure the paper is secured so it cannot blow upwards.

2. 2

   Mix the cheese

   In a large bowl, whisk the mascarpone, condensed milk and vanilla paste until smooth, scraping the bottom and sides of the bowl with a spatula as needed.

3. 3

   Add the eggs

   Lightly beat the eggs, then strain them into the bowl. Beat on a low speed just until smooth; avoid incorporating too much air, which can make the cheesecake crack. If using cornflour, sift it over the mixture and fold it in.

4. 4

   Fill the tin

   Pour the mixture into the lined tin and smooth the surface if needed. Tap the tin on the worktop to help release air bubbles.

5. 5

   Bake until browned

   Preheat the air fryer to 190°C (375°F). Place the tin in the basket and bake for 25–30 minutes. Alternatively, bake in an oven preheated to 220°C (425°F) for 25–30 minutes. The top should be deeply browned while the centre still jiggles.

6. 6

   Cool and chill

   Let the cheesecake cool at room temperature, then chill it for at least 8 hours, preferably overnight, before slicing.

What is Basque cheesecake?

Basque cheesecake is associated with San Sebastián in Spain and is known for its dark, caramelised top and soft middle. Unlike many cheesecakes, it is baked without a biscuit base or a water bath.

This version uses mascarpone and sweetened condensed milk for a rich, smooth batter. The air fryer offers a compact way to bake it, while the oven option uses the same timing and doneness cues.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 10g protein, 30g carbs, 31g fat.

The condensed milk supplies most of the carbohydrates, while mascarpone is the main source of fat; the eggs and mascarpone contribute protein. Balance a slice with fresh fruit, or serve it after a meal with vegetables and a lean protein.

Why these ingredients work

Mascarpone: full-fat cheese gives the batter its creamy body. Let it come to room temperature so it is easier to whisk smoothly.

Condensed milk: it sweetens the mixture and adds a dense, milky richness. There is no separate sugar in this ingredient list.

Cornflour: this is optional, but it can help the mixture hold together. Sift it in and fold gently to avoid lumps.

Line the tin securely

Damp parchment is easier to shape around the tin than dry paper, and the generous overhang makes the chilled cake easier to lift out. Squeeze out excess water so the paper is damp rather than dripping.

Air fryer airflow can lift loose parchment towards the heating element. Clip or otherwise secure the paper as directed, and keep it from touching the element.

Mix gently for a smooth centre

Eggs: beating them lightly before straining helps keep the batter smooth. Add them to the cheese mixture and mix on low speed only until combined.

Air: too much incorporated air can contribute to cracking as the cheesecake bakes and cools. Tapping the filled tin on the worktop helps release visible bubbles.

Look for colour and a wobble

Top: aim for a deeply browned surface, the characteristic contrast that gives Basque cheesecake its burnt-cheesecake style. Check the colour rather than relying on time alone.

Centre: it should still jiggle when the tin is moved gently. The cheesecake firms as it cools and chills, so baking until the centre is completely set can leave it less creamy.

Plan the cooling time

The listed bake takes 25–30 minutes in either appliance, but the cake also needs time to cool at room temperature. Allow at least 8 hours of chilling after that, ideally overnight.

This make-ahead timing helps the cheesecake become firm enough to slice. If you cut it while warm, the soft centre is more likely to slump.

Serving ideas

Serve slices plain to let the caramelised top and creamy centre stand out. Fresh berries or sliced fruit make a bright accompaniment without changing the cheesecake itself.

A small portion can also be served after a lighter meal, or alongside coffee or tea. Use a sharp knife and wipe it between slices for cleaner cuts.

Recipe notes & tips

• Bring the mascarpone and eggs to room temperature for easier mixing.
• Scrape the bowl sides and base so no pockets of mascarpone remain.
• Strain the lightly beaten eggs into the batter to help remove strands.
• Keep the mixer on low once you add the eggs.
• Secure the parchment in the air fryer before heating.
• Chill the cheesecake overnight for easier slicing.

Variations

• Vanilla extract: use 5 ml (1 tsp) vanilla extract in place of the vanilla paste.
• With cornflour: sift in the optional cornflour and fold it through for a slightly more supported texture.
• Berry topping: serve each slice with fresh berries for a fruity contrast.
• Citrus note: serve with finely grated lemon zest over the slice for a fresh aroma.
• Coffee pairing: serve plain slices with coffee or tea rather than adding a topping.

Common mistakes to avoid

• Lumpy mascarpone: scrape the bowl well and whisk the cheese mixture until smooth before adding the eggs.
• Overbeating the eggs: mix on low speed only until the batter is smooth to avoid adding excess air.
• Loose air-fryer parchment: secure the paper so airflow cannot lift it towards the heating element.
• No centre wobble: remove the cheesecake when the top is deeply browned and the middle still jiggles.
• Slicing too soon: cool the cake and chill it for at least 8 hours before cutting.
• Wet parchment: squeeze out excess water so the lining is damp, not dripping.

How to store

Cover and refrigerate leftovers for up to 4 days. For the best texture, serve chilled; if you prefer it less cold, let a slice stand briefly at room temperature before serving. You can freeze wrapped slices and thaw them in the fridge.

Frequently asked questions