JC, PREETTTYY!!! That looks spectacular. I'll bet that would be a nightmare in a warm kitchen.
Sunshine, isn't that chocolate sauce the bomb?! All chocolate sauce should have butter and cream. :-) So much better than the bottled HFCS stuff from the grocery store.
I'm sorry to hear of your wax coconut crust. LOL that it's food grade. :-) I fear that I led you astray by linking to the online version of the recipe where she used a flipping coconut crust (WHAT?!). I did not notice that when I linked. The recipe I used was the one from her Sweet & Simple book where the crust is graham crackers, butter, sugar, and cinnamon.
Here's my recipe pasted from my notes:
Cheesecake in a Loaf Pan
yield: 5-6 Small slices or 2 huge ones prep time: 35 MINUTES (INCLUDES PRE-BAKING) total time: 6 HOURS (INCLUDES CHILLING)
- 1 and 1/3 cups (130g) graham cracker crumbs (about 8 graham cracker sheets)
- 3 Tablespoons (45g) unsalted butter, melted
- 1 Tablespoon (12g) granulated sugar
- two 8-ounce blocks (450g) full fat cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
* Cherry pie filling for serving
* 4 ounces chopped chocolate and 2 teaspoons of coconut oil for serving
Lower the oven rack to the lower third position. Preheat the oven to 325 and line a loaf pan with parchment paper. It doesn’t have to cover every side, just the two longest sides.
In a small food processor or plastic zip-top bag, crush the graham crackers into crumbs. Add the sugar and melted butter and stir/mix until combined.
Press the crumbs into the loaf pan and bake for 25 minutes until lightly golden brown.
Meanwhile, beat together the cream cheese and sugar with an electric mixer on medium speed until light and fluffy. Beat in the egg, followed by the vanilla and lemon juice.
Pour the cheesecake mixture over the crust.
Lower the oven temperature to 300F and bake the cheesecake for 30-40 minutes (45 with the oven rack dropped to the lower third), until the entire surface is set and not sticky. It will have a slight golden yellow hue. An inserted toothpick should not come out wet with batter.
Let the cheesecake cool near the oven (drastic temperature changes cause cracks in cheesecakes.) Once full cooled, move to the refrigerator for at least 4 hours. Place the can of cherries in the fridge with cheesecake if using.
If serving with chocolate, melt the chocolate and coconut oil in a double boiler. Alternatively, set a microwave to 50 percent power and heat the chocolate and coconut oil in 30-second pulses, stirring between each pulse until melted and smooth.
Top with cherries or chocolate or both before serving.
From the book Sweet & Simple: Dessert for Two by Christina Lane
Note from skwigg again. The Smitten Kitchen Hot Fudge Sauce will rock your world if you have the ingredients for it. If you only have chocolate chips and coconut oil, I've made that version (the one mentioned in the recipe) too. It's perfectly acceptable. I highly recommend a can of cherry pie filling. I have also melted peanut butter to drizzle with the chocolate. I'm sure caramel sauce would be great too. Don't worry about having a bunch of cheesecake on hand. It's pretty small, and you can freeze individual pieces and bags of toppings for future noms. I posted this in my blog, but here are 3 pieces of cheesecake in plastic wrap and 3 Ziploc bags of cherry pie filling, all placed in a quart freezer bag. I'm looking forward to thawing one of each for my dessert tonight.