Basic Loaf Pan Cheesecake Recipes

LOAF PAN CHEESECAKE

Steps:

• 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.
• 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.
• Meanwhile, let's make the cheesecake filling. With a mixer, beat cheesecake until completely smooth. Add in sugar, egg, vanilla, and lemon juice. Beat until completely mixed and smooth.
• Pour the cheesecake filling on top of the warm crust, smooth the top.
• 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.
• Remove the pan from oven, and place on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, overnight is best.
• Remove the cheesecake from the pan by grabbing the overhang parchment paper. Slice into 6 servings. Serve plain, or with your toppings of choice.

LOAF PAN NEW YORK-STYLE CHEESECAKE

Steps:

• Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
• In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
• In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
• Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
• Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
• Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.