Lemon Raspberry Loaf Pan Cheesecake
Don't let the idea of traditional cheesecakes in springform pans
keep you from the cheesecake of your dreams. There's mini cheesecakes in cupcake tins, and cheesecake bars in square pans.
So why not a loaf pan? This lemon raspberry cheesecake is the perfect small batch dessert for two! (or an overzealous one).
While this recipe specifically uses Meyer lemons, you can always substitute for regular lemons. And if you're not a fan of raspberry, you can replace it with any puréed fruit! Blend whatever fruit you want to swirl in, strain through a mesh sieve (or anything else that can get strain out the seeds and any grit), and you’re good to go!
Baker’s Note: What’s a water bath for baking cheesecake?
A water bath, also referred to as bain-marie, is a pan of heated water that surrounds the pan with your cheesecake. This will help the cheesecake bake evenly. It’s definitely not required, but does help prevent over-baking and cracks in the top of your cheesecake.
Lemon Raspberry Loaf Pan Cheesecake
Ingredients
- 1 cup (140g or about 8 graham cracker sheets) graham crackers, crushed
- 4 Tbsp unsalted butter, melted
- ⅓ cup (66g) white granulated sugar
- Pinch of kosher salt
- 16oz (452g) full-fat cream cheese, room temperature
- ¼ cup (60g) sour cream
- 1 Tbsp lemon zest (about 2 medium lemons)
- 2 Tbsp lemon juice
- 1 large egg (57g), room temperature
- ½ cup (100g) white granulated sugar
- ¼ cup (70g/ml) raspberry purée
Instructions
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Line the length and width of a 9x5 inch loaf pan with parchment paper, spray with nonstick cooking spray. Set aside. Make sure to have enough parchment paper hanging off the sides. This will be helpful in removing the cheesecake once cooled.
- In a small mixing bowl stir together graham cracker crumbs, melted butter, sugar, and salt until fully combined. It should look like wet sand.
- Tightly press the graham cracker mixture into the bottom of the loaf pan. Use a flat bottom kitchen item like a measuring cup to get the crust as even as possible.
- Bake for 15-20 minutes or until the edges are golden brown. Let cool. Turn the heat on the oven down to 325°F.
- While the crust is cooling, begin making the cheesecake filling by adding the sugar, and lemon zest into a medium mixing bowl. Whisk or massage zest into sugar.
- Add in the cream cheese, sour cream, lemon juice and the egg. Using a hand or stand mixer cream together until filling is completely smooth.
- Pour filling on top of the cooled crust.
- Dollop a few spoonfuls of raspberry puree on top of the filling and carefully swirl in using a toothpick, knife, or even a wooden skewer.
- Place the loaf pan into a 9x9 inch square pan (or any pan slightly bigger) and carefully pour hot water into the pan, surrounding the loaf pan.
- Bake for 50-60 minutes or until the top of the cheesecake is slightly brown, and not sticky when touched. The cheesecake filling should be slightly jiggly near the center, but not too loose. If the filling is still too jiggly, place back in the oven for 10 minutes at a time, until fully baked.
- Remove the loaf pan from the water bath and let cool on a wire rack for 30 minutes or until the bottom of the pan is no longer hot to the touch. Cover with foil or plastic wrap and let cool in the refrigerator for at least 8 hours. Overnight for best results.
- Before removing the cheesecake from the pan, sit on the counter for about 20 minutes. This is for easier removal from the loaf pan.
- Run a butter knife around the edges of the cheesecake. Carefully use the extra parchment paper hanging over the pan to lift the cheesecake out and set on a cutting board or serving tray.
- Slice cheesecake into desired pieces and serve.
Cheesecake can be stored in the refrigerator for up to 5 days.
