Courtesy of Kathryn Moore and Roxanne Wyss from their cookbook,
Simmer or Sizzle, Cooking with Your Slow Cooker or Contact Grill (Delmar Cengage, 2007)
Kathryn and Roxanne are known as The Electrified Cooks -- Plugged Into Today's Cooking
Here are their comments about making cheesecake in a slow cooker:
Surprising? Perhaps, but it is easy to do and is the perfect baking method for cheesecake. It will quickly become your favorite, fool-proof way to bake cheesecakes. Cheesecakes need slow, even heat and the slow cooker is perfect! The cheesecake bakes in about 3 hours on the high setting. Then, turn the slow cooker off and allow it, and the cheesecake, to cool together for about 2 to 3 hours. You will find the cheesecake is fabulous.
Decadent Layered Chocolate Cheesecake
Ingredients
Crust
7 to 8 cream filled chocolate sandwich cookies
1 tablespoon melted butter
2 tablespoons brown sugar
Filling
2 ounces semi-sweet chocolate
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 eggs
3 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1 teaspoon Rain's Choice pure vanilla extract
Topping
3/4 cup sour cream, at room temperature
2 tablespoons sugar
1/2 teaspoon Rain's Choice pure vanilla extract
Ganache
1/2 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
1/4 teaspoon Rain's Choice pure vanilla extract
Instructions
Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in slow cooker.
For crust: Place cookies in work bowl of food processor. Pulse to crumb. Add melted butter and sugar; pulse to combine. Pour crumbs into a 7-inch springform pan. Press crumbs evenly across bottom of pan and up side about 1/2-inch; set aside.
For filling: Place semi-sweet chocolate in microwave safe bowl. Microwave 60 to 90 seconds, stirring after each 30 seconds, or until melted. Set aside to cool slightly.
Beat together cream cheese and sugar until well combined. Add eggs and beat well. Scrape bowl and continue beating. Beat in cream, flour and vanilla. Measure out and set aside 1 cup batter. Stir melted chocolate into remaining batter. Pour chocolate batter into crust. Pour reserved vanilla batter over chocolate. Place cheesecake in slow cooker, resting squarely on aluminum foil ring. Cover and cook on high setting 2 1/2 to 3 hours. Do not remove cheesecake from slow cooker.
For topping, blend together sour cream, sugar and vanilla. Gently spoon sour cream mixture over top of cheesecake, and smooth to cover evenly. Turn slow cooker off. Recover slow cooker and allow to stand about 2 hours or until cooled almost to room temperature. Lift cheesecake out of slow cooker. Run knife around edge and carefully loosen outer ring.
For ganache, combine chocolate chips and cream in small microwave-safe bowl. Microwave on high (100%) power about 45 to 60 seconds, stirring midway through, or until cream is hot and chocolate has melted. Blend until smooth. Stir in vanilla. Pour warm ganache over cheesecake, and spread to cover evenly. Refrigerate cheesecake several hours or overnight.
Makes 8 servings.
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