Basic Loaf Pan Cheesecake Recipe

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Basic Loaf Pan Cheesecake Recipe

Cheesecake is one of the most beloved desserts worldwide, known for its rich, creamy texture and deliciously buttery crust. This Basic Loaf Pan Cheesecake is a small-batch version, perfect for satisfying your cravings without making a full-sized cake. It’s easy to prepare, uses simple ingredients, and bakes beautifully in a loaf pan, making it an ideal treat for small gatherings or personal indulgence.

A Brief History of Cheesecake

Cheesecake has a fascinating history that dates back to ancient Greece, where it was first made with simple ingredients like cheese, honey, and wheat. The Romans later adopted the recipe, adding eggs and baking techniques. Over time, cheesecake evolved into the rich, creamy dessert we know today, with variations appearing in different cultures, from the New York-style cheesecake to the Japanese cotton cheesecake.

Ingredients

For the Crust:

  • 1 cup (100g) graham cracker crumbs (or digestive biscuits, crushed)
  • 2 tablespoons granulated sugar
  • 4 tablespoons (60g) unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 1 teaspoon lemon juice (optional, for added tang)

For the Topping (Optional):

  • 1/2 cup (120ml) sour cream, sweetened with 1 tablespoon sugar
  • Fresh berries or fruit compote for garnish

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of the loaf pan to form the crust. Use the back of a spoon or a flat-bottomed glass.
  4. Bake for 8-10 minutes until slightly golden. Let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the sugar and beat until fully incorporated.
  3. Mix in the egg, vanilla extract, and lemon juice, beating until just combined. Avoid overmixing to prevent cracks.
  4. Fold in the sour cream (or Greek yogurt) gently.

Step 3: Bake the Cheesecake

  1. Pour the filling over the cooled crust, smoothing the top.
  2. Place the loaf pan in a larger baking dish and pour hot water around it, creating a water bath. This helps prevent cracks and ensures even baking.
  3. Bake at 325°F (163°C) for 35-40 minutes, or until the center is set but slightly jiggly.
  4. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30 minutes.

Step 4: Chill and Serve

  1. Once cooled to room temperature, cover and refrigerate for at least 4 hours, preferably overnight.
  2. If using the optional topping, spread sweetened sour cream over the chilled cheesecake.
  3. Slice and serve with fresh berries or your favorite toppings.

Conclusion

This Basic Loaf Pan Cheesecake is the perfect small-batch dessert for cheesecake lovers. It’s creamy, smooth, and incredibly easy to make. Whether enjoyed plain or topped with fruit, chocolate, or caramel, it’s a delightful treat for any occasion.

Would you try this recipe? Let me know how it turns out!

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