A Basic Loaf Pan Cheesecake is a simple, delicious, and easy-to-make cheesecake recipe that is perfect for anyone looking to make a smaller, simpler cheesecake without needing a springform pan. The loaf pan makes it easy to cut into neat slices and it’s great for smaller gatherings. Here’s a basic recipe to get you started:
Basic Loaf Pan Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions:
- Preheat the oven: Preheat your oven to 325°F (163°C).
- Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are fully coated with butter.
- Press the mixture firmly into the bottom of a 9×5-inch loaf pan (lined with parchment paper for easy removal). Use the back of a spoon or a measuring cup to pack the crumbs tightly.
- Bake the crust for about 8-10 minutes or until it’s lightly golden. Remove it from the oven and set aside to cool while you prepare the filling.
- Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1-2 minutes).
- Add the sugar and vanilla extract, and beat until combined.
- Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the sour cream and heavy cream until the batter is smooth.
- Assemble the cheesecake:
- Pour the cheesecake filling over the cooled graham cracker crust in the loaf pan. Use a spatula to smooth the top evenly.
- Bake the cheesecake:
- Bake for about 50-60 minutes or until the edges are set and lightly browned, but the center is still slightly jiggly. You can also check for doneness by gently shaking the pan – the center should move slightly but not be liquid.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This helps to prevent cracking.
- Chill the cheesecake:
- After the hour in the oven, remove the cheesecake from the oven and allow it to cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to fully set.
- Serve:
- Once chilled, carefully remove the cheesecake from the loaf pan (if you used parchment paper, it should come out easily). Slice into pieces and serve. You can top it with fresh fruit, a drizzle of caramel sauce, or a sprinkle of graham cracker crumbs for added texture.
Tips:
- Add-ins: If you like flavored cheesecakes, try adding a tablespoon of lemon zest, or swirl in some fruit puree (like raspberry or strawberry) before baking.
- Toppings: A classic topping for cheesecake is fresh fruit (berries, cherries, or citrus slices), a dusting of powdered sugar, or a drizzle of chocolate or caramel sauce.
- No Loaf Pan? You can also use an 8×8-inch square baking dish or a similar-sized pan for this recipe.
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to avoid lumps in your filling and to help it mix more smoothly.
This Basic Loaf Pan Cheesecake is a simple, easy-to-make dessert that’s creamy, smooth, and perfect for any occasion! Enjoy!