Burnt Basque Loaf Cheesecake (Print-Friendly Format)

Creamy Basque-style cheesecake, caramelized top, silky center—baked in a loaf pan, perfect for smaller gatherings.

# Required Ingredients:

→ Main Ingredients

01 - 340 grams full-fat cream cheese, softened
02 - 100 grams granulated sugar
03 - 2 large eggs, at room temperature
04 - 180 millilitres heavy cream
05 - 0.5 teaspoon vanilla extract
06 - 0.125 teaspoon salt
07 - 8 grams all-purpose flour

# How to Make It:

01 - Preheat oven to 200°C. Line a loaf pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large mixing bowl, beat cream cheese and granulated sugar until the mixture is smooth and fluffy.
03 - Add eggs one at a time, mixing well after each addition to fully incorporate.
04 - Pour in heavy cream, vanilla extract, and salt. Beat until the mixture is silky and homogenous.
05 - Sift all-purpose flour over the batter and fold gently until just combined.
06 - Transfer batter to the prepared loaf pan and tap lightly on the countertop to release any air bubbles.
07 - Bake for 40 to 45 minutes, or until the top is deeply golden and the center retains a slight jiggle.
08 - Allow to cool to room temperature in the pan, then refrigerate for at least 4 hours, preferably overnight, before slicing.

# Additional Information:

01 - Ensure cream cheese is fully softened for the smoothest texture.
02 - Resist overbaking; the center should remain slightly wobbly for the classic Basque-style finish.
03 - Thorough chilling promotes clean slices and proper set.

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