Basque Cheesecake Loaf Pan Recipe: Creamy Dessert in 40 Minutes

Instructions:

1. Preheat your oven to 425°F (220°C). Take two sheets of parchment paper and crumple them into tight balls, then flatten them out. Overlap them inside the loaf pan so the paper extends at least 2 inches above the rim. Note: The extra height prevents the batter from overflowing as it rises.
2. In a large bowl, beat the 450g of softened cream cheese and 150g sugar on medium low speed. Continue until you have a completely smooth, grit free paste.
3. Add the 3 large eggs one at a time. Mix until each is fully incorporated before adding the next. Note: Mixing slowly prevents too much air from entering, which causes the cake to crack.
4. Slowly pour in the 240ml heavy cream and 5ml vanilla bean paste while mixing on low speed. Sift the 15g all purpose flour and 2g salt into the batter.
5. Fold gently with a spatula until no dry streaks remain. You want a liquid, ribbon like consistency.
6. Pour the batter into the prepared parchment lined loaf pan. Give the pan a firm tap on the counter to pop any large air bubbles.
7. Bake for 25 minutes until the top is deeply scorched and dark brown. The center should still have a significant, jelly like wobble when shaken.
8. Remove from the oven. Let the cake cool completely in the pan at room temperature. The center will sink slightly as it cools, which is normal.
9. Transfer the pan to the refrigerator. Chill for at least 4 hours, though overnight is better, to allow the fats to solidify.
10. Gently lift the parchment paper to remove the loaf from the pan. Peel back the paper and slice with a hot, clean knife.