CROCKPOT CHEESECAKE
INGREDIENTS
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From the kitchen of One Perfect Bite...If men climb mountains because they're there, is it fair to say that cooks try new recipes for the same reason? I suspect so. You all know I have a special weakness for cheesecake. It's been featured here over a
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Crock-Pot Cheesecake...from the kitchen of One Perfect Bite courtesy of Beth Hensberger and Food and Wine Magazine
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Ingredients:
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3/4 cup graham cracker crumbs
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2 1/2 tablespoons unsalted butter, melted
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1/4 teaspoon cinnamon
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2/3 cup plus 1 tablespoon sugar
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Salt
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12 ounces cream cheese, at room temperature
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1 tablespoon all-purpose flour
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2 large eggs
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1 teaspoon pure almond extract
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1 cup sour cream
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Directions:
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1) Mix graham cracker crumbs with melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt in a medium bowl. Press crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep. I used an 8-inch springfor
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2) In a standing mixer fitted with a paddle, combine cream cheese, flour, remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down sides of bowl, add eggs and almond extract. I used a c
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3) Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in bottom. I used boiling water and jury rigged a rack with wads of aluminum foil. Set cheesecake on rack. Cover slow cooker with a triple layer of paper tow
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4) Remove lid and paper towels and transfer cheesecake to a rack to cool to room temperature, about 1 hour. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
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5) Heat a sharp, thin-bladed knife under hot water; dry knife. Carefully run the knife around edge of the cheesecake. Release the spring and lift cheesecake out of the mold. Cut into wedges and serve decorated with berries, if desired. Yield: 6 to 8
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