Loaf Pan Lemon Cheesecake Recipe: by 30Seconds Food

Cheesecake in a loaf pan makes 5 small slices of cheesecake, perfect for a small batch cheesecake for two!

Ingredients

For the crust:

1 1/2 cups unsweetened coconut flakes

2 tablespoons granulated sugar

2 tablespoons melted butter

1 large egg white

1/4 teaspoon salt

For the cheesecake:

2 8-ounce packages of cream cheese, [b]at room temperature[/b]

1/2 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

For the cherry topping:

1 1/2 cups frozen tart cherries (also called pie cherries)

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/2 teaspoon almond extract

Instructions

Preheat the oven to 325, and line a 9 x 5 x 3-inch loaf pan with parchment paper. See photo above for reference--it doesn't have to cover all sides--just the two longest sides.

In a medium bowl, stir together the coconut, sugar, butter, egg white and salt. The mixture will be very thick and paste-like. Press it into the bottom of the loaf pan.

Bake for 25 minutes until lightly golden brown.

Meanwhile, beat together the cream cheese and sugar until light and fluffy. Beat in the egg, followed by the vanilla and lemon juice.

Pour the cheesecake mixture over the coconut crust.

Lower the oven to 300, and bake the cheesecake for 30-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter.

Let the cheesecake cool near the oven (drastic temperature changes cause cracks in cheesecake). Once fully cooled, move to the refrigerator for at least 4 hours.