Crafting this cheesecake is a delightful process that’s as rewarding as it is straightforward. Follow these steps to bring a touch of Basque tradition to your kitchen:

1. Preheat your oven to 400°F (200°C) and line a loaf pan with parchment paper, allowing some overhang for easy removal.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
4. Pour in the heavy cream and vanilla extract, mixing until fully incorporated.
5. Sift in the flour and salt, folding gently with a spatula until just combined.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until the top is deeply golden and the center still jiggles slightly.
7. Allow the cheesecake to cool in the pan for about 20 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely.

Remember, like my abuela taught me, cooking is as much about intuition as it is about following instructions. Trust your senses, and you’ll create something wonderful.