Pre-heat the Instant Vortex Plus Air Fryer Oven on the Bake setting at 180°C.
Grease a 20cm springform/round baking tin and line it with baking paper. Make sure the paper is just enough to line the tin and have a slight overhang.
Use cream cheese at room temperature. Break up the cream cheese block and add to the jug of a blender. Add thickened cream, eggs, flour, sugar, vanilla and salt. Process on high for a minute until smooth and well combined.
Pour the cheesecake batter into the prepared baking tin.
When the Air fryer Oven is pre-heated (it will beep and ask for food to be put in), place the cake tin on the lowest tray of the oven. Bake at 180°C for 25 minutes. Increase oven temperature to 190°C and bake for a further 5 minutes to burn the top and allow the cake to cook through the middle.
Remove from the oven. Cool in the tin for an hour. Allow to set completely by chilling in the fridge for 4-5 hours before slicing and serving.
Air Fry function – This Burnt Basque Cheesecake can also be baked using the Air Fry function at 180°C for 25 minutes and an additional 2 minutes at 200°C.I have used a wider/shallower cake tin because I am cooking this in the Air Fryer with a shorter cooking time. A wider/shallower pan allows more even baking of the cheesecake. You can use a smaller/higher cake tin but you might have to increase the cooking time in order for the cheesecake to cook through the middle.