A creamy Chocolate-Topped Basque Cheesecake for when plain cheesecake is not quite enough.

Preheat the oven to 430°F / 220°C.

Line an 8x4-inch loaf pan with parchment paper, leaving some overhang.

In a large bowl, mix the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing well after each one.

Add the flour, heavy cream and vanilla paste, and mix just until smooth.

Pour the batter into the pan and tap the pan on the counter a few times to release air bubbles.

Bake for 30–35 minutes, until the top is deeply golden and the center is still jiggly.

30–35 mins baking

Let the cheesecake cool at room temperature for about 3 hours.

~3 hours cool at room temperature

For the ganache, bring the heavy cream just to a simmer.

Pour it over the chopped chocolate, let it sit for 1–2 minutes, then stir until smooth and glossy.

Pour the ganache over the cooled cheesecake and refrigerate until fully set.

Until fully set set in the fridge

Slice with a hot knife for clean pieces.