Basic Loaf Pan Cheesecake: Creamy Perfection in a Small Batch
Looking for a quick and easy cheesecake recipe without the fuss of a large pan? This Basic Loaf Pan Cheesecake is your go-to dessert. Perfectly creamy with a buttery graham cracker crust, it’s ideal for small gatherings, date nights, or when you simply crave cheesecake without leftovers. Plus, it’s endlessly customizable with your favorite toppings!
Ingredients
For the Crust:
- 3/4 cup graham cracker crumbs (about 6 crackers)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
Optional Toppings:
- Fresh fruit (strawberries, blueberries, etc.)
- Whipped cream
- Chocolate ganache
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 325°F (165°C).
- Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on the sides for easy removal later.
Step 2: Make the Crust
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared loaf pan.
- Bake for 8-10 minutes, then set aside to cool while preparing the filling.
Step 3: Prepare the Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy (about 2 minutes).
- Add the egg and mix until just incorporated. Be careful not to overmix, as this can introduce air bubbles.
- Stir in the vanilla extract, sour cream, and flour until the mixture is smooth.
Step 4: Assemble and Bake
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the loaf pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the loaf pan (water bath method).
- Bake for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
Step 5: Cool and Chill
- Remove the loaf pan from the water bath and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours or overnight for the best texture and flavor.
Step 6: Slice and Serve
- Use the parchment paper overhang to lift the cheesecake out of the pan.
- Slice into pieces and serve with your favorite toppings, like fresh fruit, whipped cream, or chocolate ganache.
Tips for a Perfect Loaf Pan Cheesecake
- Room Temperature Ingredients: Soften cream cheese and bring eggs and sour cream to room temperature for a smoother batter.
- Prevent Cracks: The water bath helps create a humid environment, preventing cracks on the surface.
- Don’t Overbake: Remove the cheesecake when the center is slightly jiggly—it will firm up as it cools.
- Chill Fully: Refrigerating for at least 4 hours is crucial for the cheesecake to set properly and develop its flavor.
Frequently Asked Questions (FAQs)
1. Can I use a different crust?
Yes! Swap graham crackers for crushed cookies like Oreos, digestive biscuits, or gingersnaps for a unique flavor twist.
2. Do I need to use a water bath?
While it’s not mandatory, a water bath helps achieve a creamy texture and prevents cracks. If you skip it, bake at a slightly lower temperature and monitor closely.
3. How long does the cheesecake last?
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months.
4. What if I don’t have a loaf pan?
You can use a small round or square pan, but adjust the baking time slightly as needed.
Common Mistakes and How to Avoid Them
1. Overmixing the Batter
Overmixing can introduce too much air, causing the cheesecake to puff up and then crack. Mix just until the ingredients are combined.
2. Skipping the Parchment Lining
Without parchment paper, removing the cheesecake can be difficult. Be sure to line the pan for easy lifting.
3. Not Cooling Gradually
Rapid temperature changes can lead to cracks. Let the cheesecake cool slowly at room temperature before refrigerating.
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