Burnt Basque Loaf Cheesecake (Print)

Creamy Basque-style cheesecake, baked in a loaf pan, with a caramelized top and silky center for small-batch enjoyment.

# Ingredients:

→ Cheesecake Base

01 - 340 g full-fat cream cheese, softened
02 - 100 g granulated sugar
03 - 2 large eggs, at room temperature
04 - 180 ml heavy cream
05 - 2.5 ml vanilla extract
06 - 0.5 ml fine salt
07 - 8 g all-purpose flour

# Steps:

01 - Preheat oven to 200°C. Line a standard loaf pan with parchment paper, ensuring overhang on the sides for easy removal.
02 - In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is completely smooth and fluffy.
03 - Add the eggs one at a time, mixing thoroughly after each addition to ensure a homogeneous batter.
04 - Pour in heavy cream, vanilla extract, and salt. Continue beating until the mixture is silky and fully integrated.
05 - Sift in the all-purpose flour and gently fold with a spatula just until combined, taking care not to overmix.
06 - Transfer the batter into the prepared loaf pan and tap the pan gently on the counter to eliminate air bubbles.
07 - Bake for 40 to 45 minutes until the top develops a deep golden color and the center remains slightly jiggly.
08 - Allow to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or preferably overnight before slicing.

# Notes:

01 - Ensure cream cheese reaches room temperature for the smoothest batter.
02 - Remove cheesecake from the oven while the center still jiggles to preserve custard-like texture.
03 - Chilling thoroughly ensures neat and clean slices.

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