If you avoid making cheesecake because a whole cake is too much, try a loaf pan cheesecake. A 9×5 inch loaf pan with about an 8-cup capacity is ideal for roughly half a cheesecake, and it works beautifully with a Morello cherry topping. Loaf pans are naturally watertight, so if your recipe calls for a water bath you don’t need to fuss with sealing a springform pan.
Loaf pan cheesecakes are also easy to wrap and store. Their rectangular shape fits neatly into packed freezers and refrigerators, which is a big advantage if space is tight. They’re compact, convenient to freeze, and convenient to transport.
New York Style Loaf Pan Cheesecake
Over the years I’ve adapted several cheesecake recipes for a larger loaf pan; this version, inspired by the Junior’s approach, is one of my favorites. It’s a dense, creamy New York–style cheesecake with a tender shortbread crust and a lightly browned top. Best of all, it holds together nicely and rarely cracks. While cracks aren’t the end of the world, pulling a crack-free cheesecake from the oven is always satisfying.
I’ve tested this recipe and its variations many times and welcome feedback if you try it. Below are a few tips and the full recipe laid out for easy use.
Shortbread Crust
You can use a graham cracker crust, but I prefer a shortbread crust because its ingredients are usually on hand and it comes together quickly with melted butter. You’ll see the small, quirky measurement of “½ of an egg yolk” in the ingredients—don’t worry about being precise. Crack an egg and separate the yolk into a small cup, then scoop out about half. The yolk adds richness and helps the crust stay tender rather than overly crisp.
Cheesecake Filling
To avoid lumps, bring all filling ingredients to room temperature before mixing. Let cream cheese sit at room temperature for a while or warm it briefly on a low microwave setting. If eggs are cold, place them in warm water for a few minutes. Beat the cream cheese and sugar smoothly, add cornstarch and flavorings, then incorporate the eggs one at a time on low speed. Finish with the reserved half-yolk and room-temperature heavy cream. Avoid overbeating the eggs to keep the texture dense and creamy.
Morello Cherry Topping
The Morello cherry topping is simple and bright. If you don’t have jarred Morello cherries, you can skip the cherry topping and instead spread a thin layer of 1/4 cup sour cream mixed with 2 teaspoons of sugar over the chilled cake, then add fresh fruit. Either approach adds a lovely, slightly tart contrast to the rich cheesecake.
Graham Cracker Crust
If you prefer a graham crust, grease the bottom of the pan and combine about 1 heaping cup of graham cracker crumbs with 1 tablespoon sugar and 3 1/2 tablespoons melted butter. Use salted or unsalted butter; add a pinch of salt if you choose unsalted. For this loaf-pan version, you don’t need to prebake the graham crust unless you prefer a firmer base.
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Recipe
Loaf Pan Cheesecake New York Style
Anna
Ingredients
Crust:
- 6 tablespoons unsalted butter (84 grams)
- ¾ cup flour (95 grams)
- 2 tablespoons sugar (25 grams)
- ¼ teaspoon salt
- ½ of an egg yolk approximate – doesn’t have to be precise!
- ½ teaspoon vanilla extract
Filling:
- 2 8 oz packages cream cheese, softened and room temperature (16 oz total)
- ¾ cup plus 1 tablespoon sugar (160 grams)
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ½ of an egg yolk leftover from crust
- 6 tablespoons heavy cream, room temperature (84 grams)
Cherry Topping
- 1 jar Morello cherries or other sour cherries
- ⅓ cup granulated sugar (65 grams)
- 1 Pinch salt
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon almond extract optional
Instructions
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Line the inside of a 9×5 inch (or slightly larger) loaf pan with foil or parchment.
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Melt the butter gently (50% microwave power) and let it cool slightly; partially melted butter is fine.
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Combine flour, sugar, and salt in a bowl.
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Stir the ½ egg yolk and vanilla into the melted butter, add to the dry mixture, and press firmly into the bottom of the lined pan. Chill for 30 minutes or until ready to bake.
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Bake the crust at 400°F for 8–10 minutes.
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Reduce oven temperature to 350°F for baking the cheesecake.
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Prepare the filling: beat half the softened cream cheese with half the sugar until smooth, scraping the bowl; stir in the cornstarch.
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Add the remaining cream cheese and beat until blended. Beat in remaining sugar, lemon zest, and vanilla. Add eggs one at a time on low speed until combined, then beat in the reserved ½ yolk and the room-temperature heavy cream.
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Place the loaf pan inside a 9×13 inch pan and pour hot water into the outer pan until it reaches about halfway up the loaf pan sides. Bake in this water bath for about 75 minutes, until the top looks brown and smooth.
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Cool the cake at room temperature for about 2 hours, then refrigerate for at least 6 hours or overnight.
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When ready to serve, lift the foil or parchment out of the pan and top with your preferred topping.
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Cherry topping: combine sugar, cornstarch, and salt in a medium saucepan.
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Drain cherries and reserve ¾ cup of cherry juice. Add the juice to the sugar mixture and stir until smooth. Heat over medium, stirring until the mixture boils, thickens, and becomes translucent.
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Remove from heat and stir in the drained cherries, lemon juice, and almond extract if using. Cool slightly before spooning over the chilled cheesecake.