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Preheat your oven to 325°F (160°C). Line a 9x5-inch loaf pan with parchment paper, ensuring the paper extends over the sides to create 'handles'.

In a blender or food processor, combine the softened cream cheese chunks, granulated sugar, large egg, heavy cream, all-purpose flour, and lemon juice. Blend on high until the mixture is completely smooth and no lumps remain, scraping down the sides as needed. This should take about 2-3 minutes.

Pour the smooth cheesecake batter into the prepared loaf pan.

Place the loaf pan into a larger baking tray (such as a roasting pan). Carefully pour hot water into the larger tray, creating a water bath that comes about halfway up the sides of the loaf pan.

Carefully transfer the baking tray with the water bath and cheesecake to the preheated oven. Bake for 55-65 minutes, or until the edges are set and lightly golden, but the center still has a slight wobble when gently shaken.

Once baked, carefully remove the baking tray from the oven. Remove the loaf pan from the water bath and place it on a wire rack to cool completely at room temperature.

Once cooled to room temperature (this may take 1-2 hours), cover the loaf pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to fully set and chill.

Once chilled, use the parchment paper handles to lift the cheesecake out of the loaf pan. Slice into desired portions and serve.


Preheat your oven to 325°F (160°C). Line a 9x5-inch loaf pan with parchment paper, ensuring the paper extends over the sides to create 'handles'.

In a blender or food processor, combine the softened cream cheese chunks, granulated sugar, large egg, heavy cream, all-purpose flour, and lemon juice. Blend on high until the mixture is completely smooth and no lumps remain, scraping down the sides as needed. This should take about 2-3 minutes.

Pour the smooth cheesecake batter into the prepared loaf pan.

Place the loaf pan into a larger baking tray (such as a roasting pan). Carefully pour hot water into the larger tray, creating a water bath that comes about halfway up the sides of the loaf pan.

Carefully transfer the baking tray with the water bath and cheesecake to the preheated oven. Bake for 55-65 minutes, or until the edges are set and lightly golden, but the center still has a slight wobble when gently shaken.

Once baked, carefully remove the baking tray from the oven. Remove the loaf pan from the water bath and place it on a wire rack to cool completely at room temperature.

Once cooled to room temperature (this may take 1-2 hours), cover the loaf pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to fully set and chill.

Once chilled, use the parchment paper handles to lift the cheesecake out of the loaf pan. Slice into desired portions and serve.
