Cheesecake baked in a loaf pan is a fantastic alternative to traditional round cheesecakes, offering a creamy texture with a convenient, single-serving shape. This recipe is simple to prepare and results in a rich, smooth cheesecake that’s perfect for sharing or enjoying as a special treat.
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
<¼ cup (60g) unsalted butter, melted
16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) sour cream
Optional toppings: fresh berries, fruit compote, chocolate sauce
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and mix until evenly coated. Line your loaf pan with parchment paper or lightly grease it, then press the crumb mixture into the bottom of the pan to form an even crust. Chill in the refrigerator for 10-15 minutes to set.
- Preheat the oven: To 325°F (160°C). Make sure your oven rack is in the middle position.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the sugar and beat until combined. Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until the batter is smooth.
- Pour and bake: Pour the cheesecake batter over the prepared crust in the loaf pan. Smooth the top with a spatula. Place the loaf pan on a baking sheet to catch any drips. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes. Then, transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.
- Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Slice with a sharp knife and serve with your favorite toppings.
Tips
- Substitutions: You can substitute digestive biscuits or Oreo cookies (crushed) for graham crackers for a different flavor profile. For a dairy-free version, use dairy-free cream cheese and sour cream alternatives.
- Crust variations: Add a pinch of cinnamon or cocoa powder to the crumb mixture for extra flavor. You can also use crushed nuts mixed into the crust for added texture.
- Prevent cracks: Bake the cheesecake in a water bath by placing the loaf pan inside a larger roasting pan filled with hot water to help prevent cracks and ensure even baking.
- Storage: Keep the cheesecake refrigerated and covered for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 2 months.
Serving Suggestions
Serve slices of cheesecake plain or topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce. It pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar for an elegant presentation.
Variations
For a flavored twist, consider adding lemon zest or orange extract to the batter. You can also swirl in fruit preserves or chocolate ganache before baking for a marbled effect. Incorporate crushed cookies or candies into the batter for added texture and flavor variation.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To serve, remove from the fridge about 30 minutes before slicing to allow it to soften slightly. If you wish to reheat slices, do so in the microwave on low power for 10-15 seconds, but note that cheesecake is best enjoyed chilled or at room temperature.
Frequently Asked Questions
Can I make this cheesecake gluten-free?
Yes, substitute gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. Ensure all other ingredients are gluten-free as well.
How do I prevent cracks in my cheesecake?
Cracks can be avoided by baking at a lower temperature, using a water bath, and not overmixing the batter. Avoid opening the oven door during the first 30 minutes of baking.
Can I freeze this cheesecake?
Absolutely. Wrap individual slices tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.
What’s the best way to slice a cheesecake?
Use a sharp, hot knife. Dip the knife in hot water, wipe dry, then slice. Repeat between slices for clean cuts and prevent sticking.
Can I add fruit or toppings before baking?
Yes, swirl fruit preserves or chopped fruit into the batter before baking for added flavor. Fresh toppings are best added after chilling to keep them fresh and vibrant.
How long does it take to chill the cheesecake properly?
Chilling for at least 4 hours is recommended, but overnight is ideal for the best flavor and texture. This allows the cheesecake to fully set and develop its creamy consistency.
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