Loaf Pan Cream Cheese Cake Food

BASIC LOAF PAN CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Line a 9x5 inch loaf pan with parchment paper, leaving enough hanging over the sides to easily lift the cake out.
• In a medium sized bowl, mix together the butter, sugar, and graham cracker crumbs until evenly combined.
• Firmly press the crumb mixture into the bottom of the pan in an even layer.
• To a large bowl, add the cream cheese and sugar and mix well until smooth.
• Beat in the eggs and vanilla extract. Do not over beat! *Batter will be very runny.
• Pour the batter on top of the crust and smooth it out into an even layer.
• Bake for 40 - 42 minutes until the top is set and the center jiggles when the pan is gently shaken.
• Cool in pan completely, placed on top of a wire rack (about 2 hours).
• Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, overnight is best!
• Lift cake out of the pan using the parchment, slice and serve plain or with your favorite toppings. *For a creamier texture let it sit at room temperature for 10 minutes before serving.

CREAMY SMALL BATCH CHEESECAKE

Steps:

• Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
• Mix all of the crust ingredients together. Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it's compact in the pan. Bake the crust for 20 minutes or until lightly golden brown on the edges and top.
• While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
• Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
• Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.
• Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
• Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.

LOAF PAN CREAM CHEESE CAKE

Steps:

• 1. Preheat oven to 325^. Line a 9x5-inch loaf pan with non-stick foil or line with foil and spray with cooking spray. Set aside. Crust: In a food processor, process the graham crackers to make about 1/2 cup crumbs. Add the butter and sugar and pulse to mix well. Press mixture into bottom of foiled loaf pan and bake for 10 minutes. Remove from oven.Set aside to cool. Reduce oven temperature to 300^.
• 2. Rinse out food processor with a little water. Add the cream cheese and sugar and process until smooth, stopping to scrape bowl . Add the lemon juice, zest, and vanilla and pulse to blend, then add the egg yolk only; pulse to incorporate.
• 3. In a separate mixing bowl, whip the egg white until stiff. Fold the cheesecake batter into the egg white. Pour mixture into the prepared loaf pan. Bake for about 40 minutes at 300^.
• 4. Mix topping ingredients and brush over the top. Bake for another 10 minutes. Remove from oven to a wire rack to cool completely,then chill overnight. Before serving, remove cake from pan by lifting out by the foil. Cut into 2 large squares and then cut triangles from each piece.

PHILADELPHIA POUND CAKE

Steps:

• Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.

LOAF PAN CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325°F.
• To a large bowl add the butter and cream cheese.
• Using a whisk or electric mixer, beat until smooth.
• Add the sugar, salt, and baking powder.
• Beat until fluffy, about 2 - 3 minutes.
• Beat in the eggs until fully incorporated.
• Stir in the milk, vanilla extract, and almond extract.
• Add the flour and mix until combined, try your best not to overmix.
• Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
• Transfer the batter to the pan and smooth the top into an even layer.
• Bake for 72 minutes (1 hour & 12 minutes) or until light golden brown and a toothpick inserted into the center comes out clean or with very few crumbs. *If your oven runs hot check at 70 minutes.
• Cool in pan 15 minutes then transfer to a wire rack.
• Let the cake cool for at least 30 minutes before slicing. Best served freshly baked, immediately after cooling.

MARTHA'S CREAM-CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
• Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
• Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of your electric mixer, with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy (about 3 to 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
• Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
• Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.).
• Serves 10 people.
• Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
• Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.
• *Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
• Note: Lemon zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume.
• Note: Can substitute lemon or almond extract for the vanilla extract.
• Joy of Baking.