Burnt Basque Loaf Cheesecake (Print)

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

# What You'll Need:

→ Main ingredients

01 - 1 1/2 cups full-fat cream cheese, softened
02 - 1/2 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 3/4 cup heavy cream
05 - 1/2 teaspoon vanilla extract
06 - 1/8 teaspoon salt
07 - 1 tablespoon all-purpose flour

# How to Make It:

01 - Preheat oven to 200°C (400°F). Line a loaf pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
03 - Add the eggs one by one, mixing well after each addition.
04 - Pour in the heavy cream, vanilla extract, and salt, beating until fully incorporated and silky.
05 - Sift in the all-purpose flour and gently fold into the mixture until just combined.
06 - Transfer the batter into the prepared loaf pan. Tap gently on the counter to remove air bubbles.
07 - Bake for 40–45 minutes until the top is deeply golden, and the center jiggles slightly.
08 - Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.

# Additional Notes:

01 - Ensure the cream cheese is at room temperature for the best mixing results.
02 - Avoid overbaking; the center should retain a slight jiggle.
03 - Chill thoroughly for optimal texture and cleaner slices.

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