1. Prepare the Pan
- Line a loaf pan with parchment paper (leave overhang for easy lifting)
2. Make the Crust
- Mix crushed biscuits + melted butter + sugar
- Press firmly into the bottom of the pan
- Bake at 180°C (350°F) for 8–10 minutes
- Let cool
3. Make the Filling
- Beat cream cheese until smooth (no lumps!)
- Add sugar and mix well
- Add eggs one at a time, mixing gently
- Mix in sour cream, vanilla, and flour
👉 Don’t overmix — this prevents cracks
4. Bake
- Pour filling over crust
- Tap pan lightly to remove air bubbles
- Bake at 160°C (320°F) for 45–55 minutes
✔ Center should still be slightly jiggly
5. Cool Properly (Very Important!)
- Turn off oven, leave door slightly open for 30 minutes
- Then cool at room temperature
- Chill in fridge at least 4 hours (preferably overnight)
🍓 Optional Toppings
- Fresh strawberries or berries
- Chocolate ganache 🍫
- Caramel sauce
- Lemon curd
💡 Pro Tips for Perfect Cheesecake
- Always use room temperature ingredients
- Bake low and slow for a creamy texture
- Avoid opening the oven too often
- Chill fully before slicing for clean cuts
🔥 Result:
A smooth, dense, creamy cheesecake with a buttery crust — all in a convenient loaf size!
If you want, I can give you:
👉 No-bake loaf cheesecake
👉 Oreo cheesecake version
👉 Air fryer cheesecake
👉 High-protein cheesecake
Just tell me 👍