In a mixing bowl, whisk together cream cheese and sugar until creamy.
180 g Cream Cheese, 65 g Sugar
Whisk in eggs one at a time.
2 Eggs
Mix in double cream until combined.
85 ml Double Cream
Preheat air fryer to 200°C. Line the ramekins with baking paper and divide the cake batter evenly across the ramekins.
Cook the cakes for 10 minutes until the top is browned (slightly "burnt") and the cake is set.
Allow to cool down before removing from the ramekins. Serve either hot or cold.
Notes
Philadelphia Cream Cheese is known for delivering the best flavour and its creaminess, which plays a part in both flavour & texture on the final outcome of the cake. Hence, it's recommended that you use Philadelphia Cream Cheese
Only whisk in the eggs one at a time. This is to make sure that the eggs get properly emulsified into the mixture and avoid a lumpy texture. Crack in one egg, mix until properly combined before you mix in the other egg.
Preheat the air fryer to ensure even cooking.
Do not overfill the ramekins as the cake would rise a bit during the cooking process. You don't want spillage inside your air fryer!
Burnt Basque Cheesecake can be served either hot or cold. We do have a slight preference for it serving cold though as the flavours just offer more depth. Simply allow to cool down completely and then store in an air-tight container to chill in the fridge.