The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!
Loaf Pan New York-Style Cheesecake
- Prep Time 20 min
- Total 5 hr 10 min
- Ingredients 10
- Servings 8
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
- 1/4 cup butter, melted
- 1 tablespoon sugar
Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon grated lemon zest
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- 2 eggs
Instructions
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Step1Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
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Step2In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
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Step3In 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.
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Step4Place 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.
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Step5Carefully 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.
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Step6Refrigerate 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.
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Nutrition
430
Calories
29g
Total Fat
6g
Protein
35g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Saturated Fat
- 16g
- 82%
- Trans Fat
- 1g
- Cholesterol
- 125mg
- 41%
- Sodium
- 300mg
- 13%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 26g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;Carbohydrate Choice
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