Start by preheating your oven to 400°F (200°C). Take a 9x5 inch loaf pan and generously butter it, ensuring it’s well-coated to prevent sticking. Line the bottom and sides with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, add the full-fat cream cheese and use a hand mixer or stand mixer to beat it until smooth and creamy. Gradually incorporate the granulated sugar, mixing until well combined.

Next, add the eggs one at a time, mixing thoroughly after each addition until the batter is velvety and free of lumps.

Once your mixture is smooth, fold in the all-purpose flour and a pinch of salt, mixing gently until just incorporated.

Finally, stir in the vanilla extract, which will add a lovely depth of flavor to your Creamy Burnt Basque Cheesecake.

Pour the cheesecake mixture into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface. Place it in the preheated oven and bake for about 45 minutes.

After baking, let the cheesecake cool in the pan for about 30 minutes at room temperature. Then transfer it to the refrigerator and chill for a minimum of 4 hours, preferably overnight.

Carefully lift it out of the pan using the parchment overhang. Slice it into generous pieces and enjoy chilled or at room temperature.