First things first, preheat your oven to 400°F (200°C). This high heat is key to getting that signature dark top! Grab your standard 9x5-inch loaf pan. Tear off a piece of parchment paper that's long enough to line the bottom and up the sides, with plenty of overhang. I usually crumple it up first under running water, then squeeze it dry. This makes it super pliable and easy to fit into the corners of the pan. Line the pan with the crumpled-then-smoothed parchment, letting the excess hang over the sides. This overhang is your handle later!

In a medium bowl, add your softened cream cheese, granulated sugar, and salt. Use an electric mixer (handheld or stand mixer) or even just a whisk and some elbow grease to beat these together until the mixture is super smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed. This is where getting the cream cheese nice and soft really pays off!

Add the eggs, one at a time, beating on low speed just until each egg is incorporated before adding the next. Try not to overmix here!

Pour in the heavy cream and vanilla extract. Mix on low speed until just combined and smooth.

Finally, add the all-purpose flour. Mix again on low speed until the flour is just incorporated and you don't see any dry streaks. Again, don't go crazy mixing! We want a nice, smooth batter.

Pour the batter into your prepared loaf pan. Give the pan a gentle tap or two on the counter to release any large air bubbles.

Carefully place the loaf pan in your preheated oven. Bake for about 40-50 minutes, or until the top is deeply golden brown, almost mahogany or even a bit black in spots (don't be scared, this is normal!), and the center is still quite jiggly when you gently shake the pan. Remember, ovens vary, so keep an eye on it! It should look decidedly 'burnt' on top but shouldn't be smoking excessively.

Once it looks just right (nice and dark on top, jiggly center!), carefully remove the pan from the oven. Let the cheesecake cool completely in the pan on a wire rack. As it cools, it will sink in the middle – this is totally normal for Basque cheesecake!

Once it's at room temperature, pop the whole pan into the refrigerator and chill for at least 4 hours, or even better, overnight. This chilling time is crucial for the cheesecake to set properly and develop that amazing creamy texture.

When you're ready to serve, use the parchment paper overhang to lift the cheesecake out of the pan. Peel off the parchment paper. Slice and enjoy that glorious, creamy center and caramelized crust!