Air Fryer Thai Tea Basque Cheesecake

Ingredients

• 250g cream cheese (room temp)
• 68g white sugar
• Pinch of salt
• 2 eggs (room temp)
• 1 tbsp flour
• 180g heavy cream
• 40g Thai tea leaves (16 tea bags)

Tools

• Air fryer
• 6-inch (or similar) cake pan
• Parchment paper
• Mixing bowls (1 large, 1 small)
• Small saucepan
• Fine mesh strainer or cheesecloth
• Whisk or spatula
• Measuring scale
• Rubber spatula
  
  

Instructions

1. Preheat air fryer to 200ºC
   
   
2. Infuse the cream: In a small saucepan, heat the heavy cream until just steaming (don’t boil). Turn off heat, add the Thai tea, and steep for 10–15 minutes. Strain out the tea leaves and let the infused cream cool slightly.
   
   
3. In a large bowl, soften the cream cheese with a spatula until smooth.
   
   
4. Add sugar and salt, and mix until well combined and creamy.
   
   
5. Add eggs, one at a time, mixing until smooth.
   
   
6. Fold in flour gently until just incorporated.
   
   
7. Slowly fold in the cooled Thai tea–infused cream until smooth and evenly mixed (a few small lumps are okay).
   
   
8. Transfer the batter to a parchment-lined cake pan and place it in the air fryer.
   
   
9. Bake at 200ºC for 15 minutes, then reduce to 180ºC for 3–4 minutes, or until the top is deeply browned and the center still jiggles slightly.
   
   
10. Let cool completely before serving (it will set as it cools).