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Hollywood Cheesecake — Small Batch

by on September 9, 2011 · 11 comments

In light of some very exciting travel plans next week which I hope will bring lots of fun things to write about, today’s recipe is called Hollywood Cheesecake.

Hollywood Cheesecake

It’s actually a very old recipe, but I’d never tried it;  and with its simple proportions, it was the perfect recipe for experimentation.   Rather than make a full 9 inch cheesecake, I wanted to try cutting a recipe in half and just baking it in a loaf pan. As you can see from the picture above, the experiment worked. It was just a matter of lining the pan with graham cracker crumbs…

loaf pan with graham crust

…then baking and trimming.

cheesecake in a loaf pan

And cutting into triangles.

hollywood cheesecake

Based on this cheesecake experiment, I think you could take just about any cheesecake recipe, cut it in half and bake it in a loaf pan. A bonus is that a loaf pan won’t leak should you need to use a water bath, so naturally you can bypass all the leak-proof, foil-wrapping steps. But let me back up to this recipe, because it didn’t require a water bath at all.

5.0 from 1 reviews

Hollywood Cheese Cake — Small Batch
 
Prep time
Cook time
Total time
 
I think almost any 9 inch cheesecake can be halved and baked in a loaf pan. Try it!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • Crust
  • 1/2 cup graham crumbs or about 10 graham squares
  • 1 1/2 tablespoons melted butter
  • 1 1/2 tablespoons granulated sugar
  • Filling
  • 1 (8 oz) pack cream cheese
  • 1/4 cup sugar
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 tsp. vanilla
  • 1 large egg, separated
  • Topping
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1 tablespoons sugar
Instructions
  1. Preheat the oven to 325F. Line a 9×5 inch metal loaf pan with non-stick foil or line with regular foil and spray foil with cooking spray.
  2. In a food processor, process the graham crackers to make about ½ cup of crumbs. Add the butter and sugar and process until mixed. Press mixture into bottom of loaf pan and bake for 10 minutes.
  3. Reduce oven heat to 300F.
  4. Clean out the food processor with some water. Add the cream cheese and sugar and process until smooth, stopping to scrape bowl if necessary. Add the lemon juice, lemon zest and vanilla and process to blend, then add the egg yolk and process. In a separate bowl, whip the egg white until stiff. Fold the cheesecake batter into the egg white (or vice versa) and then transfer it to the loaf pan.
  5. Bake for about 40 minutes at 300F. Mix topping ingredients and brush spread over top. Bake for another 10 minutes. Let cool completely, then chill for 4 hours or preferably, overnight.
  6. Before serving, grasp foil and lift from the pan. Cut into two large squares and then cut diagonally to make triangles. If you want, you can trim the edges before doing this, but it’s not necessary.

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Published on September 9, 2011

{ 11 comments… read them below or add one }

Gloria September 9, 2011 at 1:10 pm

So easy and good looking (Hmmm??) — I bake something like this, but this looks better and easier!!! I love the “step right up”…is it a circus over at your house??? :)

Anna September 9, 2011 at 1:13 pm

Gloria, I deleted it. Too much caffeine ;).
I forgot to mention that the texture of this cheesecake was really great thanks to the egg white.

Sue September 9, 2011 at 1:15 pm

Looks delicious! Practical too. And I love the print feature!!! Very cool!!!

Katrina September 9, 2011 at 2:13 pm

If you deleted the step right up thing, it’s still there. And fun, leave it.
And THIS is a kind of cake my family would like. They love plain cheesecake, but their favorite topping IS cherries. What a great idea to do a half recipe in a loaf pan.

Darlene September 9, 2011 at 2:45 pm

I love a sour cream topping on cheesecake, it’s a delicious balance of flavors. Do you add the topping after it is baked and cooled? This looks delicious!

Anna September 9, 2011 at 2:53 pm

Okay, I’ll leave it. It’s less funny when the caffeine wears off.
Darlene, thanks! It goes on right after you pull the cheesecake from the oven. You put it on the hot cheesecake, then bake it for 10 more minutes to set it.
The cherries are optional, but I think they look pretty/

Martha in KS September 9, 2011 at 3:57 pm

Brilliant! I have a little 7″ springform pan I use for half cheesecakes, but a loaf pan is a great idea. Thanks

Anna September 9, 2011 at 4:28 pm

Martha, I have a couple of little 3 inch cheesecake pans, but I can never find them.

HeartofGlass (Chewthefat) September 9, 2011 at 8:11 pm

You HAVE truly outdone yourself with this accessible cheesecake! I haven’t made one, not because I am afraid of the cracking, but because it’s so rich most people only want a small slice and I can’t justify making a big one–this is a perfect size (until I get a baby pan). Just out of curiosity, do you know why it is called Hollywood Cheesecake (love the name)?

Trisha September 12, 2011 at 12:11 am

I love the idea. We are just 2 of us at home and one whole cheesecake becomes a little too much. This way I can try out so many more variations. Thank you for sharing this idea!

Barbara September 12, 2011 at 5:43 am

This is the perfect old fashioned cheesecake. The flavor of lemon is just right and the sour cream topping is the final touch. I love that you made a half batch…I hate making the entire recipe for just one or two.

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