Sour Cream Cheesecake for the slow-cooker

6
Pat Duran

By
@kitchenChatter

I tried this cake from my Food and Wine magazine and the article by Beth Hensperger..It was so good that I thought I would share it with all of you. EVEN MY SIL LIKED IT!
Cooked in the slow-cooker gives this cake a silky texture because of the steam as it bakes.
The hardest part of making this cake is wanting to peek inside the cooker-THE LID MUST STAY CLOSED TO RETAIN EVEN HEAT.
Photo from f&w magazine.

Rating:

★★★★☆ 2 votes

Comments:
Serves:
6 servings
Prep:
20 Min
Cook:
4 Hr 15 Min
Method:
Slow Cooker Crock Pot

Ingredients

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  • 3/4 c
    graham cracker crumbs
  • 2 1/2 Tbsp
    unsalted butter,melted
  • 1/4 tsp
    ground cinnamon
  • 1 pinch
    salt
  • 1 Tbsp
    granulated sugar
  • 12 oz
    cream cheese, room temperature
  • 1 Tbsp
    all purpose flour
  • 2/3 c
    granulated sugar
  • 1/4 tsp
    salt
  • 2 large
    eggs
  • 1 tsp
    pure almond extract
  • 1 c
    dairy sour cream

How to Make Sour Cream Cheesecake for the slow-cooker

Step-by-Step

  1. In a large bowl combine the first 5 ingredients.Mix well and then press the mixture over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
  2. Using the paddle with your mixer, combine the next 4 ingredients and beat at medium-high speed until smooth, about 2 minutes. Add the eggs and almond extract. Beat until blended. Add the sour cream and beat until smooth. Pour batter into the springform pan.
  3. Fill a 6-7 qt. round or oval slow cooker with 1/2 inch of water and a rack in the bottom. Set pan on rack. Cover the slow cooker with a triple layer of paper towels and close the lid. Turn cooker to high and cook for 2 hours without peeking. Then turn off the heat and let stand until the slow cooker has cooled for 1 hour.
  4. Remove the lid and the paper towels and cool cheesecake on wire rack to room temperature for 1 hour. Cover cake with plastic wrap and chill until cold, at least 4 hours.
  5. Heat a sharp knife, with thin blade under hot water; dry the knife. Carefully run knife around edge of cake. Release the spring and lift the cheesecake out of the mold.(I leave mine on the glass bottom). Cut into wedges and serve. Trim with fresh cut fruit ,if desired.

Printable Recipe Card

About Sour Cream Cheesecake for the slow-cooker

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American




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