Burnt Basque Cheesecake Loaf Pan (Print Version)

# Ingredients:

→ Batter

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

# Instructions:

01 - Preheat oven to 200°C. Line a loaf pan with parchment paper, ensuring generous overhang for easy unmolding.
02 - In a large mixing bowl, beat softened cream cheese with granulated sugar until the mixture is smooth and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture.
04 - Pour in the heavy cream, vanilla extract, and salt. Continue beating until the batter is silky and homogeneous.
05 - Sift all-purpose flour over the batter and fold gently until just combined, avoiding over-mixing.
06 - Pour the batter into the prepared loaf pan and tap lightly on the countertop to remove air bubbles.
07 - Bake on the centre rack for 40 to 45 minutes, until the top turns deeply golden and the centre retains a slight jiggle.
08 - Let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing.

# Notes:

01 - For optimal texture and flavour, allow the cheesecake to chill thoroughly before serving.

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