Small Batch Cheesecake

This small batch cheesecake is made in a loaf pan and will serve 4-6 people. It's incredibly creamy with a thick graham crust and the perfect New York cheesecake flavor. Top with berries and whipped cream or your favorite cheesecake topping.

Prep Time30

Cook Time40

Chilling4

Total Time6

Course: Dessert

Cuisine: American

Keyword: Loaf Pan Cheesecake, Small Batch Cheesecake

Servings: people

Author: Fiona Dowling

Equipment

9x5 inch (23x13 cm) loaf plan

Ingredients

Graham Crust

1 1/4 cup graham crumbs (160 grams)
2 tablespoons brown sugar
3 tablespoons unsalted butter (42 grams) melted

Cheesecake

10 ounces brick-style cream cheese (283 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup sour cream (60 ml)
1 teaspoon lemon juice freshly squeezed
1 large egg
1 large egg yolk discard the white
boiling water for water bath

Instructions

Preheat the oven to 325F (160C). Line a 9x5 inch (23x13 cm) loaf pan horizontally with baking paper so that there's an overhang on the sides.

Graham Crust

In a small bowl, stir together the graham crumbs, sugar and melted butter.
Press the mixture into the bottom of the prepared pan.
Bake in the preheated oven for 8 minutes. Remove from the oven (leave the oven turned on).

Cheesecake

In a medium bowl, beat together the cream cheese and sugar until smooth and creamy (about 2-4 minutes).
Add in the sour cream and lemon juice and mix until smooth. I recommend turning off the mixer and scraping down the sides and bottom of the bowl a few times to ensure that there are no lumps.
Add in the egg and additional egg yolk and mix until just combined. I recommend doing this with a hand whisk or with the mixer on a low speed to avoid over mixing.

Baking & Cooling

Place the loaf pan in the middle of a 9x9 inch (23x23 cm) baking pan, or any pan that it fits inside. Pour the cheesecake batter into the loaf pan and smooth the top.
Pour about 1 inch (2-3 cm) of boiling water into the 9x9 inch pan so that the loaf pan is surrounded by water.
Place in the middle of the oven to bake for about 35-40 minutes, or until the cheesecake looks set but still has a gentle wobble if you give the pan a nudge.
Remove from the oven. Cool the cheesecake with the pan inside the 9x9 inch pan until room temperature. Then remove the loaf pan from the larger pan, cover with foil and place in the fridge to chill for at least 4 hours or overnight.
When ready to serve, lift the cheesecake out of the pan using the overhang of the baking paper. Set place on a cutting board and slice with a sharp knife, ensuring that you cut through the crust.

Notes

Room Temperature Ingredients: The cream cheese, sour cream and eggs should all be at room temperature before getting started. Take them out of the fridge about 30 minutes before making the crust.
Digestive Biscuits: Graham crumbs can be substituted with digestive biscuits. I recommend using 1 1/2 cups digestive biscuits, 2 tablespoons brown sugar and 3-4 tablespoons melted butter for the crust if using digestives.
Cream Cheese: Be sure to use full-fat, brick style cream cheese. Do not use anything that is labeled low fat, low calorie, spreadable or whipped.
Baking without a Water Bath: If you don't have a pan large enough to fit your loaf pan inside it for the water bath, bake the cheesecake for about 40 minutes at 325F (160C).
Nutrition: Details provided are an estimate only and based on 1 slice without berries and whipped cream on top, assuming the cheesecake is sliced into 6 uniform pieces.
Storage: Store in an airtight container in the fridge for up to 4 days.

Nutrition