Best Loaf Pan Strawberry Cheese Cake Recipes

LOAF PAN CHEESECAKE

Steps:

• Preheat oven to 325 Fahrenheit (165 Celsius). Line a 9"x5" loaf pan with parchment paper with enough overhang to easily remove the cheesecake from the pan.
• Mix together all the crust ingredients, then pour into the prepared loaf pan. Press down the crust with the help of a spatula so it is tight and firm. Bake in the preheated oven for 23-25 minutes, or until the edges and top are golden brown.
• Meanwhile, let's make the cheesecake filling. With a mixer, beat cheesecake until completely smooth. Add in sugar, egg, vanilla, and lemon juice. Beat until completely mixed and smooth.
• Pour the cheesecake filling on top of the warm crust, smooth the top.
• Bake in the oven for 40-45 minutes, or until the cheesecake is set. A cake tester should come out only almost clean, not completely clean.
• Remove the pan from oven, and place on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, overnight is best.
• Remove the cheesecake from the pan by grabbing the overhang parchment paper. Slice into 6 servings. Serve plain, or with your toppings of choice.

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 STRAWBERRY CHEESE CAKE

Steps:

• Preheat oven to 325. Line your loaf pans or 9-inch cake pan with foil and spray with cooking oil. Set aside. Photo shows lined round pan. Preheat oven to 325^. Crust: Combine cracker crumbs, sugar and butter and press equally into the bottom of the 2 loaf pans or evenly in the cake pan. Bake for 10 minutes and let cool. Turn off oven.
• Filling:(photo shows 1 of the loaf pans) do not use all three pan - choose the one you want to use eithe 2 loaf pans or 1 cake pan. In a bowl bet the whip cream using electric mixer until stiff peaks form; set aside. In another bowl, beat the cream cheese, sugar and vanilla until smooth.Drain the juice for the strawberries. Add enough milk to the juice to make 1 cup, and stir into the cream cheese mixture.
• Put the water in a small saucepan. Add the gelatin and stir over low heat until dissolved. Gradually add the dissolved gelatin to the cheese cake mixture.(See note for using fresh berries.)* Divide the drained strawberries in half. Puree about 1/2 of them and add to the batter. You will use the rest for the topping.
• Fold the whipped cream into the batter, then pour evenly into the pans or pan of choice. --- Topping: (garnish) Puree the remaining strawberries and add sugar to taste. Garnish cheese cake with the strawberry puree and whipped cream.
• NOTE:* If using fresh strawberries. Mash the heck out of them with sugar to taste. Let set for 15 minutes to get juicy; then drain, reserving liquid, and proceed with recipe.

STRAWBERRY-LEMON LOAF CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
• In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
• Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
• Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
• Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

STRAWBERRY CHEESECAKE BREAD

Steps:

• 1. Heat oven to 350^. Grease and flour 9x5-inch loaf pan or spray with non-stick spray.Set aside.
• 2. Using your electric mixer cream the butter, sugar and cream cheese until light and fluffy. Add the eggs one at a time. Mix in the vanilla or you can use almond flavoring. Remove bowl from mixer.
• 3. Combine flour, baking powder, baking soda and salt in a separate bowl, whisk to blend. Using a wooden spoon blend the flour mixture into the creamy mixture just until blended(like for muffins). Stir in half and half just until blended- do not over mix.
• 4. Carefully just fold in the mashed strawberries; and nuts, if using. Dough will be thick. Save a few mashed berries to swirl in the batter on top. Pour into prepared pan and smooth evenly. Bake for 50-60 minutes. Let bread rest in pan for 5 minutes. Then remove let cool completely; wrap and best served the nest day for full intense flavor...I can never wait though-LOL.... but is better the next day.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.