Cheesecake in a loaf pan

Kitchen Equipment Needed

• 9×5 inch loaf pan
• Parchment paper
• Mixing bowl
• Electric mixer or whisk
• Spatula

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How to Make Cheesecake in a Loaf Pan

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides to make it easy to lift the cheesecake out later.

Step 2: Make the Crust

1. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom of the prepared loaf pan, creating an even layer. Bake the crust for 8-10 minutes, then set aside to cool while you make the filling.

Step 3: Prepare the Cheesecake Filling

1. In a medium mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 1-2 minutes.
2. Add the egg and beat until just combined, being careful not to overmix.
3. Add the sour cream, vanilla extract, and lemon zest (if using). Mix until smooth and creamy.

Step 4: Pour and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
2. Bake at 325°F (163°C) for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking, as this can cause the cheesecake to crack.

Step 5: Cool and Chill

1. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to cool gradually.
2. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours, or overnight, for best results.

Step 6: Slice and Serve

1. Lift the cheesecake out of the loaf pan using the parchment paper overhang.
2. Slice with a sharp knife, wiping it clean between each slice for neat, clean pieces. Serve as is, or add your favorite toppings!

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Optional Toppings

• Fresh berries or berry compote
• Chocolate ganache or melted chocolate drizzle
• Whipped cream
• Caramel sauce

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Tips and Variations

• Add a Swirl: Drop small dollops of berry jam or chocolate spread on top of the filling before baking and swirl with a toothpick for a beautiful marbled effect.
• Use a Water Bath: For an extra creamy texture, place the loaf pan in a larger baking dish and add hot water halfway up the sides of the loaf pan. This will help prevent cracks.
• Make It Citrus-y: Add a tablespoon of lemon or orange juice for a fresh citrusy flavor.

Storage and Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Cheesecake also freezes well; wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 1 month.