Cooktop Cove: After this recipe, you'll never eat cheesecake another way again
By Jessy Manuel
Every region in the world has its own version of cheesecake. It is said to have been a popular dish in ancient Greece. An English cookbook mentions cheesecake in 1390. In the United States, cheesecake was developed in New York in 1872. There's a long history behind this beloved cake, but no one has ever made it in a slow cooker until now.
You might be surprised to learn that this recipe is incredibly simple — yes, simple. The finished recipe gives you a delicious graham cracker crust made from scratch and a sweet, silky-smooth cake. The slow cooker naturally steams the cheesecake, so there's no need for a spring pan surrounded by water the way you would cook one in the oven. We line the top of the slow cooker with paper towels to absorb any excess moisture. After cooking, simply unplug the slow cooker, leaving it just the way it is. This process keeps the cheesecake from cracking. After 3 hours of cooling, the cheesecake goes into the refrigerator to set overnight. The slow cooker liner makes it a dream to remove, and you don't have to worry about cleaning the pot.
Slow Cooker Cheesecake
15 minutes
2 hours, 40 minutes
2 hours, 55 minutes
For crust:
1 slow cooker liner
1½ cups graham cracker crumbs (you can smash graham crackers in a resealable plastic bag)
¼ cup sugar
7 tablespoons butter, melted
For cheesecake:
16 ounces cream cheese, softened
1½ cups sugar
3 tablespoons cornstarch
1 tablespoon flour
2 eggs
1 teaspoon vanilla
1 cup sour cream
4 cups sliced fresh strawberries (optional)
Put liner in a 6-quart slow cooker.
For crust: Mix together graham cracker crumbs, ¼ cup sugar and melted butter.
Add graham cracker mixture into the slow cooker and spread evenly. Press down with the palm or your hand or the bottom of a measuring cup to compact the crumbs and make a crust.
For filling: Use an electric hand mixer or stand mixer to cream together cream cheese, 1½ cups sugar, cornstarch and flour. Blend until smooth.
Still using the mixer, in a separate bowl mix together eggs, vanilla and sour cream until fluffy. Add into cream cheese mixture. Mix until smooth and fully combined.
Pour batter into slow cooker and evenly spread over the crust. Tap the bottom of the slow cooker pot on the table to remove any bubbles.
Line the top of the slow cooker with a few paper towels to absorb any excess steam.
Cover and cook on high for 2 hours, 40 minutes. The center should still jiggle while the sides are more firm.
Turn off slow cooker, but do not remove pot from base. Allow to continue cooking from residual heat and rest for 3 hours.
Remove paper towels and cover again with lid. Remove pot from base and allow to cool in refrigerator for at least 4 hours (best if overnight).
Lift up the liner to remove cheesecake from slow cooker pot. Remove liner and add strawberries on top if desired. Slice and serve!
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