Burnt Basque Cheesecake Loaf (Print Version)

# Ingredients:

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 the oven to 200°C. Line a loaf pan with parchment paper, leaving overhang on all sides for easy removal.
02 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is extremely smooth and fluffy.
03 - Add the eggs individually, mixing thoroughly after each addition to fully integrate.
04 - Pour in the heavy cream, vanilla extract, and salt. Continue beating until the mixture is completely smooth and silky.
05 - Sift the all-purpose flour over the batter and gently fold it in until just combined. Do not overmix.
06 - Transfer the batter into the lined loaf pan. Tap the pan lightly on the countertop to release any trapped air bubbles.
07 - Bake in the preheated oven for 40 to 45 minutes, or until the top is deeply golden brown and the center remains just slightly jiggly.
08 - Allow to cool in the pan at room temperature. Refrigerate for a minimum of 4 hours, ideally overnight, before unmoulding and slicing.

# Notes:

01 - For a creamier texture, allow the cake to chill overnight to fully set before serving.

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