Simple Baked Cheesecake
Simple Baked Cheesecake
Ingredients
For the Cheesecake
- 16 ounces cream cheese, softened, cut into chunks
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
- 1
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'.
⏱️ 5 min•🌡️ 325
- 2
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.
⏱️ 5 min
- 3
Pour the smooth cheesecake batter into the prepared loaf pan.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 60 min•🌡️ 325
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 480 min
- 8
Once chilled, use the parchment paper handles to lift the cheesecake out of the loaf pan. Slice into desired portions and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Baked Cheesecake
Ingredients
For the Cheesecake
- 16 ounces cream cheese, softened, cut into chunks
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
- 1
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'.
⏱️ 5 min•🌡️ 325 - 2
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.
⏱️ 5 min - 3
Pour the smooth cheesecake batter into the prepared loaf pan.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 60 min•🌡️ 325 - 6
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.
⏱️ 2 min - 7
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.
⏱️ 480 min - 8
Once chilled, use the parchment paper handles to lift the cheesecake out of the loaf pan. Slice into desired portions and serve.
⏱️ 2 min