All you need to make mini burnt cheesecake is an air fryer. An air fryer is actually a mini convection oven with a powerful fan, it is hotter than a normal oven. It is great to be used as an oven to make air fryer cheesecakes.
Related: Easy Air Fryer Recipes
To get the “burnt” effect, a normal oven will need 230°C-240°C (445°F-465°F), an air fryer will achieve this at 200°C/390°F. Since the volume of the air fryer is small, it is more suitable for making Mini Burnt Cheesecakes. Use 6-inch or 7-inch round mold if you want to make it into a large cake, and bake for 30-35 minutes.
Check out our cheesecake recipes.
CHINESE VERSION: 迷你烧焦芝士蛋糕 (空气炸锅版)
Mini Burnt Cheesecakes with Air Fryer | MyKitchen101en
Yields: 6
Ingredients:
- 500 g (17.6 oz.) cream cheese (at room temp.)
- ⅛ tsp fine salt
- 140 g (½ cup + 2 tbsps) fine sugar
- 4 eggs (grade A/size: L)
- 300 g (1⅓ cup) dairy whipping cream
- 25 g (8 tsps) cake flour
Instructions:
1 Line 6 ramekins (6-oz/175-ml) with parchment paper. (Reminder: The parchment paper should be 1.5″ higher than the ramekin.)
Related: Is Parchment Paper the Same as Wax Paper?
2 Add ⅓ portion of dairy whipping cream to cake flour, mix until smooth. Add the remaining in 2 batches, mix until smooth.
3 Combine salt, sugar and cream cheese, beat over medium speed until smooth. Add in eggs one by one, mix until combined before adding another. Add in whipping cream gradually, mix with hand whisk until well combined. (Reminder: The cream cheese must be at room temperature, you won’t be able to beat until smooth and creamy if t is cold.)
4 Transfer cheese batter to measuring cups.
5 Pour batter equally into lined ramekins.
6 Arrange ramekins in air fryer basket, put into air fryer, bake at 200°C for 12 minutes, until the tops are browned.
7 Bake again at 180°C for another 4 minutes.
8 Set aside mini burnt cheesecakes to cool.
9 You may serve it warm or chilled.
Mini Burnt Cheesecakes With Air Fryer
Rate
Equipment
- 1 air fryer
- 6 ramekins (6-oz / 175-ml)
Ingredients
- 500 g cream cheese (at room temp.)
- ⅛ tsp fine salt
- 140 g fine sugar ½ cup + 2 tbsps
- 4 eggs grade A/size: L
- 300 g dairy whipping cream 1⅓ cup
- 25 g cake flour 8 tsps
Instructions
- Line 6 ramekins (6-oz/175-ml) with parchment paper. (Reminder: The parchment paper should be 1.5″ higher than the ramekin.)
- Add ⅓ portion of dairy whipping cream to cake flour, mix until smooth. Add the remaining in 2 batches, mix until smooth.
- Combine salt, sugar and cream cheese, beat over medium speed until smooth. Add in eggs one by one, mix until combined before adding another. Add in whipping cream gradually, mix with hand whisk until well combined. (Reminder: The cream cheese must be at room temperature, you won’t be able to beat until smooth and creamy if t is cold.)
- Transfer cheese batter to measuring cups.
- Pour batter equally into lined ramekins.
- Arrange ramekins in air fryer basket, put into air fryer, bake at 200°C for 12 minutes, until the tops are browned.
- Bake again at 180°C for another 4 minutes.
- Set aside mini burnt cheesecakes to cool.
- You may serve it warm or chilled.
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Notes
Nutrition (per serving)
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If u use oven, how much time to bake?
Try same time with higher temperature.
Looks deliscious
Parchment paper won’t get burned?
No.