Loaf Pan Sour Cream Cheesecake
A small-batch baked cheesecake with sour cream; so easy to make from scratch at home and baked in a loaf tin.
Servings: 6
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.
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