Jam And Cheesecake Loaf Recipes

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.

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.

JAM AND CHEESECAKE LOAF

Steps:

• In a small mixing bowl dissolve yeast in the warm water.
• Stir in biscuit mix. Add beaten egg and sugar. Mix well.
• Turn onto floured surface. Knead. Place dough on the center of greased cookie sheet or parchment paper. Roll to 14x9-inch rectangle.
• In a small mixing bowl, combine cream cheese, sugar, and lemon juice. Spread this mixture down the center third of rectangle.
• Make 3" long cuts at 1" intervals on both sides of bread dough. To make braided effect, fold sides at an angle over the cream cheese filling.
• Cover. Chill in refrigerator overnight.
• Bake at 350°F for 35 minutes or until golden brown.
• Spoon 1/4 cup of raspberry jelly down the center of the loaf. Bake 5 minutes longer.

JAM-TOPPED MINI CHEESECAKES

Steps:

• In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.