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.
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.
Video
Notes
This recipe yields 6 mini cakes. The nutritional value for reference is for 1 mini cake.