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Cheesecake in a Loaf Pan Recipe

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4 from 40 reviews

This creamy, luscious cheesecake baked in a loaf pan is a delightful dessert that combines a rich cream cheese base with a smooth texture. It's perfect for any occasion, easy to make, and can be topped with whipped cream, fresh berries, or caramel sauce for a customizable finish. The use of simple ingredients and straightforward method ensures a delicious treat every time.

Ingredients

For the Cake

  • 16 oz Full-Fat Cream Cheese, room temperature
  • ¾ cup Granulated Sugar
  • 3 large Eggs, at room temperature
  • 1 cup Heavy Cream (can substitute with lighter cream)
  • ¼ cup All-Purpose Flour (gluten-free alternatives work)
  • ¼ teaspoon Salt

Optional Toppings

  • 1 cup Whipped Cream
  • 1 cup Fresh Berries
  • ½ cup Caramel Sauce

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to ensure it reaches the proper temperature for gentle, even baking of the cheesecake in the loaf pan.
  2. Prepare the Loaf Pan: Lightly grease the inside of a loaf pan or line it with parchment paper to prevent the cheesecake from sticking, making removal easier after baking.
  3. Beat the Cream Cheese and Sugar: In a large mixing bowl, use an electric mixer to beat the room temperature cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps.
  4. Add Eggs One at a Time: Incorporate the eggs one by one, beating after each addition until fully blended. This helps maintain a smooth texture without overmixing.
  5. Mix in Heavy Cream: Pour in the heavy cream and continue mixing on low speed to combine thoroughly, adding moisture and richness to the cheesecake batter.
  6. Sift in Flour and Salt: Gradually add the all-purpose flour and salt, folding them gently into the batter to avoid overdeveloping the gluten and maintain the creamy texture.
  7. Pour Batter into Pan: Transfer the cheesecake batter into the prepared loaf pan, leveling the top with a spatula for even baking.
  8. Bake the Cheesecake: Place the pan in the preheated oven and bake for approximately 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
  9. Cool the Cheesecake: Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack to room temperature before chilling.
  10. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and develop its full flavor.
  11. Serve with Toppings: Once chilled, slice the cheesecake and serve it topped with whipped cream, fresh berries, and a drizzle of caramel sauce as desired.

Notes

  • Use room temperature ingredients for the smoothest batter and best texture.
  • If you prefer a lighter cheesecake, substitute heavy cream with a lighter cream or half-and-half.
  • Gluten-free flour can replace all-purpose flour to make this recipe gluten-free friendly.
  • Chilling time is crucial for the cheesecake to set properly and develop its signature creamy texture.
  • For a crack-free cheesecake, avoid overmixing and bake at a moderate temperature.

Find it online: https://recipethrive.com/cheesecake-in-a-loaf-pan-recipe/