Loaf Pan Cheesecake
A smaller size cheesecake, made in a loaf pan, and without the need of a water bath.
- Prep time
- 15 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 135 gram (8 sheet) graham crackers, crushed into fine crumbs
- 45 gram (3 tablespoon) unsalted butter, melted
- 1 tablespoon sugar
- 2 block (450 gram/1 lb.) cream cheese, room temperature
- 100 gram (1/2 cup) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- berries compote/preserves, or fresh berries (1)
Instructions
- 1
Preheat oven to 325 Fahrenheit (165 Celsius). Line a 9"x5" loaf pan with parchment paper with enough overhang to easily remove the cheesecake from the pan.
- 2
Mix together all the crust ingredients, then pour into the prepared loaf pan. Press down the crust with the help of a spatula so it is tight and firm. Bake in the preheated oven for 23-25 minutes, or until the edges and top are golden brown.
- 3
Meanwhile, let's make the cheesecake filling. With a mixer, beat cream cheese until completely smooth. Add in sugar, egg, vanilla, and lemon juice. Beat until completely mixed and smooth.
- 4
Pour the cheesecake filling on top of the warm crust, smooth the top.
- 5
Bake in the oven for 40-45 minutes, or until the cheesecake is set. A cake tester should come out only almost clean, not completely clean.
- 6
Remove the pan from oven, and place on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, overnight is best.
- 7
Remove the cheesecake from the pan by grabbing the overhang parchment paper. Slice into 6 servings. Serve plain, or with your toppings of choice.