This homemade small baked cheesecake is made with sour cream and baked in a loaf tin. It is so easy to make and super beginner friendly; a small batch of one of the best desserts.
You wanna make cheesecake at home from scratch? Perfect. You’re in the right place.
A Small Cheesecake with a Graham Cracker Crust
People often rave about the cream cheese filling but can we show some love to the crust?! I love how toasty and crispy the crumbs get. I love the contrast between the creamy cake filling and the brittle crust. And no matter how long it sits under the weight of the cream cheese, it never gets soggy! Love, love, love.
This cheesecake is small, about half the size of a normal cheesecake, maybe even a little less. So if you’ve ever wanted to halve a cheesecake recipe, this is it.
It is made with only 2 blocks of cream cheese which is about 500 grams in total. So yeah, it’s pretty small. I used the Philadelphia brand. It’s also made without gelatin, no flour, cornstarch, or whipping cream.
The not-so-secret ingredient is Sour Cream.
This is not my first loaf pan cheesecake recipe and it definitely won’t be the last.
I wanted to experiment a little so I decided to add some sour cream to an already great recipe and OH MY GOSH. I didn’t think this one thing would level up my cheesecake this much.
With sour cream, the cheesecake is richer, creamier, and more luscious.
I added a little bit of almond in there, too. Perfection.
The texture is to-die-for. So yummy, delish, and indulgent.
And I’m not lying. LOOK.
This was thoroughly enjoyed. Not a piece wasted. You know the parchment it has to bake in? Well, after we ate all the cheesecake, we scraped the crap out of it and we licked it too! WE LISTEN AND WE DON’T JUDGE.
This is my first loaf tin cheesecake:
You can click here for the recipe but don’t forget to come back!
It may look exactly the same as this one to you, but I can definitely see the difference. And if you don’t have any sour cream on hand, just make the first one instead. Simple.
It truly is beginner friendly; No water bath needed.
The whole purpose of a bain marie (water bath) is so that the cheesecake bakes gently and evenly to prevent it from over baking or cracking. But this recipe really doesn’t need it, to be honest. It’s actually very forgiving. Even without the water bath, it still tastes like classic baked cheesecake.
And if your cheesecake sinks a little or cracks, just cover it up with fruit or whipped cream. Who cares.
The ingredients are simple and it’s quick to make. After you whip this up, you just chuck it in the oven to bake low and slow. It bakes for about 40 minutes, which isn’t that long when compared to other recipes.
For this recipe you don’t need a springform pan! The only pan we know right now is a bread pan. You need that and some parchment paper. Super quick assembly.
Topping and variation ideas:
- Strawberry compote (or any berry, really). It cooks up on the stove but don’t worry; it is so easy.
- Biscoff. A layer of the spread on top then crushed biscuits for a bit of crunch.
- Salted caramel. A classic pairing.
- Birthday cake style. Add sprinkles!
Super Important; Do not make this with COLD ingredients.
Seriously. You’ll regret it. It will be hard to mix and it will turn out lumpy as hell.
My other cream cheese recipes: Cinnamon Sugar Cookies, Choc Chip Cookies, and this gorgeous loaf cake in the picture below!
The instructions for how to make this could not be any simpler. Trust me. My first recipe follows the same format and it has rave reviews.
Follow each step and you’ll be just fine. 👍
And remember to rate the recipe and comment below!
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Loaf Pan Sour Cream Cheesecake
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Equipment
- Whisk
- 9x5 inch Loaf Pan
Ingredients
Graham Cracker Crust:
- 1/4 cup (57g/half stick) salted butter, melted
- 1 1/2 tablespoons granulated sugar
- 1 1/4 cups (139g) graham cracker crumbs
Cheesecake Batter:
- 2 blocks (8oz/250g each) full-fat cream cheese, softened completely at room temperature
- 1/4 cup (60g) full-fat sour cream, room temperature
- 2/3 cup (135g) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Instructions
- Preheat the oven to 320°F–three hundred & twenty (160°C), standard conventional oven.
- Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.
- In a medium sized bowl, mix together the butter, sugar, and graham cracker crumbs until evenly combined.1/4 cup (57g/half stick) salted butter, melted, 1 1/2 tablespoons granulated sugar, 1 1/4 cups (139g) graham cracker crumbs
- Firmly press the crumb mixture into the bottom of the pan in an even layer. Set aside.
- To a large bowl, add the cream cheese, sour cream, and sugar, and mix well until smooth.2 blocks (8oz/250g each) full-fat cream cheese, softened completely at room temperature, 1/4 cup (60g) full-fat sour cream, room temperature, 2/3 cup (135g) granulated sugar
- Beat in the eggs, vanilla extract, and almond extract. Do not over beat! *The batter will be very runny.2 eggs, room temperature, 1 teaspoon pure vanilla extract, 1/2 teaspoon pure almond extract
- Pour the batter on top of the crust and smooth it out into an even layer.
- Bake for 40 – 42 minutes until the edges are set in place and the center jiggles when the pan is gently shaken.
- Cool in pan completely, placed on top of a wire rack (about 2 hours).
- Once cooled, cover tightly with foil or plastic wrap and refrigerate for at least 6 hours; overnight is best!
- Lift cake out of the pan using the parchment, slice and serve plain or with your favorite toppings. *For a creamier texture let it sit at room temperature for 10 minutes before serving.
Notes
- I only have unsalted butter. No problem, just add 2 dashes of salt after melting it.
- No mixer? No problem! Use a whisk. As long as your ingredients are completely at room temperature, you should have no problems.
- How to eliminate lumps in the batter: Use a spoon to press them against the side of the bowl.
- Refrigerating overnight will yield the best results!
- Slicing the cheesecake: For clean cuts, it is best to use a large sharp knife. Prior to cutting, dip or run the knife under hot water.
- How long will it last? If covered tightly, this cheesecake will last for 1 week in the fridge. However, it is best eaten within the first 3 – 4 days.
