Rich and Creamy Cheesecake
Serves 8
Cooking Time 1½ to 2½ hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Moving this luxurious dessert to the slow cooker ensures that it “bakes” through
perfectly every time—no need to worry about cracks on the top. For a supremely creamy
texture, we turned off the slow cooker once the cake registered 150 degrees on an
instant-read thermometer, then let the cheesecake sit in the slow cooker for an hour
so it could gently finish cooking. Click here for more information on making a foil rack. Check the temperature of the cheesecake
after 1½ hours of cooking and continue to monitor until it registers 150 degrees.
To make neat slices, dip the knife blade into hot water and wipe it clean with a dish
towel after each cut. Serve with sliced strawberries, if desired.
|
6 |
whole graham crackers, crushed |
|
2 |
tablespoons unsalted butter, melted and cooled |
|
⅔ |
cup (4⅔ ounces) plus 1 tablespoon sugar |
|
½ |
teaspoon ground cinnamon |
|
|
Salt |
|
18 |
ounces cream cheese, softened |
|
¼ |
cup sour cream |
|
2 |
large eggs, room temperature |
|
1 |
teaspoon vanilla extract |
1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Pulse graham crackers in food processor to fine crumbs, about 20 pulses. Combine crumbs, melted butter, 1 tablespoon sugar, cinnamon, and pinch salt in bowl until evenly moistened. Transfer crumbs to 6-inch springform pan and, using bottom of dry measuring cup, press crumbs evenly into pan bottom. Wipe out processor bowl.
2. Process cream cheese, remaining ⅔ cup sugar, and ¼ teaspoon salt in now-empty food processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream, eggs, and vanilla; process until just incorporated, about 15 seconds; do not overmix. Pour filling into prepared pan and smooth top. Set cheesecake on prepared rack, cover, and cook until cake registers 150 degrees, 1½ to 2½ hours on high. Turn off slow cooker and let cheesecake sit for 1 hour (keeping slow cooker covered).
3. Transfer cheesecake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
4. About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving dish. Serve.