Instructions
- Preheat your oven to 160°C (320°F). Line a loaf pan with parchment paper, ensuring some overhang for easy removal. In a bowl, combine crushed biscuits with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the loaf pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt. Finally, fold in the heavy cream until the mixture is smooth and homogeneous. Pour this cheesecake filling over the cooled crust in the loaf pan, smoothing the top with a spatula.
- Place the loaf pan in a larger baking dish and fill the outer dish with hot water to create a water bath. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up. Slice and serve chilled for the best texture and flavor.
This Basic Loaf Pan Cheesecake delivers a creamy, indulgent experience with minimal effort, perfect for a homemade dessert that feels luxurious yet approachable.
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