Description
A dramatic and creamy Basque-style cheesecake with a dark caramelized top, a silky custardy center, and a touch of food-grade activated charcoal for a bold look.
Ingredients
Scale
- 680 g cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 teaspoon food-grade activated charcoal powder
- 1/4 teaspoon fine salt
Instructions
- Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, letting the paper rise above the rim.
- In a large bowl, whisk the softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, whisking gently after each addition.
- Pour in the heavy cream and vanilla extract, then whisk until fully combined.
- Sift in the all-purpose flour, activated charcoal powder, and fine salt. Mix just until the batter is smooth and evenly combined.
- Place the lined pan on a baking sheet and pour the batter into the prepared pan. Tap the pan lightly on the counter to release large air bubbles.
- Bake for 30 to 35 minutes, until the top is very dark and the center still wobbles noticeably.
- Let the cheesecake cool in the pan for 1 hour at room temperature.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Slice with a warm knife and serve chilled or slightly closer to room temperature.
Notes
- Use room temperature ingredients for the smoothest batter.
- Do not overbake, the center should still jiggle when removed from the oven.
- Chilling overnight gives the best texture and cleaner slices.
- Use only food-grade activated charcoal powder.
