Mulberry Basque Cheesecake (Air Fryer Version) – Overnight Breakfast for Two

Cooking StepsHow to cook Mulberry Basque Cheesecake (Air Fryer Version) – Overnight Breakfast for Two step by step

Cooking Process

1. Step 1 Detail

   Important notes to remember:
   1. Do not whip the heavy cream — use it liquid straight from the carton.
   2. Do not vigorously beat the eggs or batter. Fewer bubbles = fewer cracks.
   3. Do not mash or purée the mulberries — only dice them.
   4. Soft, thin mulberry stems can stay; hard, thick stems must be removed.
   5. Frozen shredded cheese goes in straight — no need to thaw.
   6. Make it tonight, refrigerate overnight, and enjoy the best texture at breakfast tomorrow.

2. 
   Step 2 Detail

   Mulberry prep (key to preventing a watery, sunken cake):
   1. Wash all mulberries and pat dry.
   2. Remove any hard, thick, or dry black stems; keep the soft thin ones.
   3. Divide into two portions — one for the filling (diced into small pieces) and one for decoration (left whole).
   4. Sprinkle a small spoonful of sugar over the diced pieces, mix gently, and let sit for 10 minutes to draw out excess moisture.
   5. After macerating, gently pour off the released sugary liquid (this is crucial to prevent the cake from weeping and collapsing).

3. Step 3 Detail

   1. Cheese & butter base (melt over a water bath):
   Tear 4 cheese slices into small pieces and add the butter to a clean, dry, oil-free bowl. Place the bowl over warm (not hot) water and stir gently until the cheese and butter are completely melted and smooth.
   ❌ Do NOT use boiling water — high heat causes the cheese to clump and separate.
   ❌ Do NOT add the frozen shredded cheese at this stage.

   Speed tips for melting cheese:
   – Tear the slices into fingernail-sized pieces and cut the butter into small cubes — smaller pieces melt faster.
   – Use warm water (~50 °C / comfortably hot to touch) instead of boiling water for more stable, even melting.
   – Rest the bowl on the rim of the pot, not directly on the bottom, to avoid localized overheating.
   – In a rush? Microwave on low/defrost in 10-second bursts, stirring between each, 2–3 rounds total. (Never use high power — it will scorch the cheese.)

4. 
   Step 4 Detail

   2. Add sugar & heavy cream:
   Pour in all 25–30 g of caster sugar and stir until fully dissolved. Add the heavy cream in small increments, stirring gently each time.
   ❌ Do NOT pour all the cream in at once — it can cause uneven mixing and separation.

5. 
   Step 5 Detail

   3. Add thick yogurt:
   Pour in 70 g of thick yogurt and fold gently until just combined.
   ⚠️ You must use thick yogurt — runny yogurt will make the batter too thin and the cake will not set properly.

6. 
   Step 6 Detail

   4. Add eggs one at a time (key to preventing cracks):
   Add the eggs one by one. Stir the first egg until fully incorporated (no visible streaks) before adding the second. Fold gently and slowly throughout — never whisk vigorously or beat.
   ❌ The harder you stir, the more bubbles form, and the more the surface will crack during baking.

7. 
   Step 7 Detail

   5. Sift in dry ingredients (cornstarch + cake flour):
   Mix 6 g cornstarch and 2 g cake flour, then sift into the batter. Fold gently just until no dry streaks remain, then stop immediately.
   ❌ Over-mixing develops gluten and makes the cake dense and tough instead of silky.

8. 
   Step 8 Detail

   6. Add frozen shredded cheese:
   Add 30 g of frozen shredded cheese straight from the freezer — no need to thaw. Fold gently until the shreds are evenly dispersed.
   ❌ Do NOT stir hard or heat the shredded cheese — it can release oil and clump.

9. Step 9 Detail

   7. Strain the entire batter (essential for a smooth texture):
   Pass the entire batter through a fine-mesh sieve. This removes air bubbles and small cheese lumps, giving you a smooth surface and silky texture.

10. 
    Step 10 Detail

    8. Fold in the mulberry pieces:
    Add the macerated, drained mulberry dice. Fold just 2–3 times — do not mash the fruit.

11. 
    Step 11 Detail

    9. Pour into the mold and arrange:
    A 17 cm foil bowl is recommended. Lightly grease the inside with butter for easy release. Pour the batter to about 70% full. Gently arrange whole mulberries on the surface for decoration (don’t press them in too deep).

12. 
    Step 12 Detail

    10. Air fryer baking:
    Temperature: 155 °C (310 °F)
    Time: 22–25 minutes
    ✅ Doneness test: The edges should be set and lightly golden; the center should have a gentle, jiggly wobble.
    ❌ Do NOT bake until the center is firm — the cake will turn dry and overcooked.

13. Step 13 Detail

    11. Cool completely at room temperature. (Putting a hot cake straight into the fridge will cause it to collapse.)

14. Step 14 Detail

    12. Cover tightly with plastic wrap and refrigerate.

15. 
    Step 15 Detail

    13. Slice and enjoy after overnight chilling — that’s when you get the dense, gooey, authentic Basque cheesecake texture.