Determination and desire visited again this past weekend. The desire to make cheesecake, something I have, sadly, never attempted baking. I had recently purchased a beautiful slow cooker, and the manual contained a cheesecake recipe and the websites I looked at were raving about the silky texture. I enlisted my husband and thought I would give it a go. Very easy to make but the wait time was killing me. We baked it Friday night and had to wait until the next day to taste it. By taste, I mean, devour. Here’s what it looked like after I removed it from the slow cooker. Luscious and creamy and mmmm I need to eat this now!
The moment had arrived. Excitement after all that tension and suspense. The taste buds were yearning..one bite..creamy..good, very good…not too sweet. Another bite to confirm. Mmmm. I have to say, it was a pretty tasty cheesecake. I will experiment with maybe a chocolate one next time and a different topping, although, you don’t need to top it with anything except maybe some fruit. That poor cheesecake did not last long at all. Now that’s Amore!
Recipe taken from Food & Wine
Slow Cooker Cheescake
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 2/3 cup plus 1 tablespoon sugar
- 12 ounces cream cheese, at room temperature
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 cup sour cream
- In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that’s 3 inches deep.
- In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
- Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
- Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
- Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.