AIR FRYER BASQUE CHEESECAKE

This recipe was tested with Williams Sonoma’s Open Kitchen Digital Air Fryer with a 4.3-quart capacity and Ninja Air Fryer Max XL with a 5.5-quart capacity.

2 large eggs, at room temperature

1⁄2 cup (100 grams) granulated sugar

12 ounces full-fat cream cheese (from 1 1⁄2 8-ounce/227-gram blocks), cut into 1-inch pieces and softened (see Notes)

1⁄2 cup (115 grams) heavy cream, at room temperature

3⁄4

teaspoon vanilla extract 1 tablespoon plus 1 teaspoon all-purpose flour, sifted

teaspoon fine salt Instructions:

1⁄8

Heat the air fryer to 375 degrees. Crumple a 16-by-12-inch piece of parchment paper, smooth it out and use it to line a 6-by-3-inch springform pan or one with a removable bottom. Crease the paper at the edges, pinching it, so it folds over, and use your fingers to press the paper down as best you can so it snugly hugs the bottom and sides of the pan.

In a food processor, process the eggs and sugar until smooth, about 30 seconds. Scatter the cream cheese pieces evenly over the sugar and egg mixture in the bowl. Pour in the cream and vanilla, and sprinkle in the flour and salt. Process until smooth and combined, another 30-45 seconds. Pour the batter into the prepared pan and carefully transfer to the hot air fryer basket. (You may need to make a sling out of foil to lower and lift the baking pan, as it may be snug.) Bake about 25 minutes. At the 15-minute mark, check on the cake and, if it is already quite dark, cover the top with a larger cake pan or a piece of foil.

The cake is ready when a thermometer inserted into the center reads about 155 degrees, and the edges are set but the middle still slightly jiggles. Carefully transfer the pan to a wire rack and let sit until slightly warm or completely cool, about 1 hour.

Remove the sides of the pan and slide the cake, plus the papered bottom of the pan, onto a serving plate. Slice into 8 pieces, dipping the knife into hot water and drying it in between slices, and serve. The cake can be tightly wrapped and refrigerated once it has cooled, but it should be brought to room temperature before serving. Notes: To ensure consistent results, seek out blocks of Philadelphia brand cream cheese.

The cake is best the day it is made. Tightly cover the leftovers and refrigerate up to 3 days. Bring to room temperature before serving.

Makes 8 servings (makes one 6-inch cheesecake)