Burnt Basque Cheesecake Made: 8 Simple Steps to Perfection

Delicious Burnt Basque Cheesecake Made in a Loaf Pan

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Preheat your oven to 400°F (200°C).
Line a loaf pan (approximately 9×5 inches) with parchment paper, allowing the paper to hang over the sides.
In a large mixing bowl, combine the cream cheese and sour cream. Beat with an electric mixer on medium speed until smooth and creamy.
Gradually add the granulated sugar and vanilla extract to the mixture, continuing to beat until fully incorporated.
Beat in the eggs one at a time, ensuring each one is fully mixed before adding the next.
Gently fold in the all-purpose flour using a spatula, being careful not to overmix.
Pour the cheesecake batter into the prepared loaf pan. Bake in the preheated oven for about 40-45 minutes, or until the top is deeply browned and the center is still slightly jiggly.
Once baked, remove the cheesecake from the oven and let it cool in the loaf pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the best flavor and texture, chill the cheesecake in the refrigerator for at least 4 hours, or overnight if possible.