Basic Loaf Pan Cheesecake
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
Prepare the Pan
Preheat the oven to 325F 165C.
Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the prepared loaf pan.
Bake for 8-10 minutes, then let it cool while preparing the filling.
Prepare the Filling
In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the egg and mix until just incorporated. Avoid overmixing.
Stir in the vanilla extract, sour cream, and flour until smooth.
Assemble and Bake
Pour the filling over the cooled crust and smooth the top.
Place the loaf pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the loaf pans sides.
Bake for 40-50 minutes, or until the edges are set but the center is slightly jiggly.
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.
Slice and Serve
Use the parchment overhang to lift the cheesecake out of the pan.
Slice and serve with your choice of toppings.
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