Loaf Pan Cheesecake
CRUST: unsweetened coconut flakes granulated sugar melted butter egg white salt
CHEESECAKE: cream cheese, (At room temperature.) granulated sugar egg, beaten vanilla extract fresh lemon juice
In a medium bowl, stir together 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 min at 325F, until lightly golden brown. Meanwhile, beat together cream cheese and sugar until light and fluffy. Beat in the egg, followed by the vanilla and lemon juice.
Pour cheesecake mixture over the coconut crust. Lower oven to 300F and bake for 30-40 min, until the entire surface is set and not sticky with a slightly golden yellow hue.
Pour cheesecake mixture over the coconut crust. Lower oven to 300F and bake for 30-40 min, until the entire surface is set and not sticky with a slightly golden yellow hue.
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.
For the topping: 1 1/2 cups frozen tart cherries 2 TBSP granulated sugar 1 TBSP cornstarch 1/2 tsp almond extract Bring cherries and sugar to a simmer in a saucepan for 1-2 min until softened.
In a bowl, whisk together cornstarch with 1 TBSP of cool water. Drizzle cornstarch mix into cherries, and cook for another 2 min, until it thickens. Remove from heat, and stir in almond extract.