Loaf Tin Cheesecake
Course:
Dessert
Ingredients
Crust
- 160 grams Digestive Biscuits (or ginger nut)
- 43 grams Butter (melted)
- 12 grams Sugar
Cheesecake
- 452 grams Cream Cheese (room temp)
- 100 grams Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
Steps
- Preheat oven to 325°F (163°C) conventional.
- Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
- Add all of the crust ingredients together in a food processor and pulse.
- Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it’s compact in the pan.
- Bake the crust for 20 minutes or until lightly golden brown on the edges and top.
- Meanwhile, in a large bowl using a hand mixer, beat the cream cheese on high speed until completely smooth.
- Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
- Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
- Place the loaf tin into a slightly larger roasting pan. Fill the outer pan with hot water halfway up the sides. Transfer to the oven.
- Bake the cheesecake for 40–45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean. Internal temperature is 63C.
- 40 minutes was perfect. Temp was at like 67C.
- Turn the oven off, optionally prop the door open, and allow to cool in the oven for 1 hour.
- Remove from the oven and allow to cool completely in the pan set on a wire rack -- minimum 2 hours.
- Once cool, cover, and refrigerate the cheesecake overnight.
- Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.
Source: https://sallysbakingaddiction.com/creamy-small-batch-cheesecake/