LOAF PAN CREAM CHEESE CAKE

Loaf Pan Cream Cheese Cake image

Provided by Pat Duran

Time 55m

Number Of Ingredients 15

CRUST:
1/2 c graham crackers, crushed (about 10 crackers)
2 Tbsp melted butter
2 Tbsp granulated sugar
FILLING:
8 oz cream cheese, room temperature
1/4 c granulated sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 large or extra large egg, separated
TOPPING:
1/2 c sour cream
1 tsp vanilla extract
1 Tbsp granulated sugar

Steps:

1. Preheat oven to 325^. Line a 9x5-inch loaf pan with non-stick foil or line with foil and spray with cooking spray. Set aside. Crust: In a food processor, process the graham crackers to make about 1/2 cup crumbs. Add the butter and sugar and pulse to mix well. Press mixture into bottom of foiled loaf pan and bake for 10 minutes. Remove from oven.Set aside to cool. Reduce oven temperature to 300^.
2. Rinse out food processor with a little water. Add the cream cheese and sugar and process until smooth, stopping to scrape bowl . Add the lemon juice, zest, and vanilla and pulse to blend, then add the egg yolk only; pulse to incorporate.
3. In a separate mixing bowl, whip the egg white until stiff. Fold the cheesecake batter into the egg white. Pour mixture into the prepared loaf pan. Bake for about 40 minutes at 300^.
4. Mix topping ingredients and brush over the top. Bake for another 10 minutes. Remove from oven to a wire rack to cool completely,then chill overnight. Before serving, remove cake from pan by lifting out by the foil. Cut into 2 large squares and then cut triangles from each piece.