Wednesday, January 14, 2009

Cheesecake in the crockpot!

This is the recipe that first got me to go check out A Year of CrockPotting, even if I am only now getting around to it.

So in one of my time-wasting incarnations, I was spending a lot of time on a major newspaper's celebrity blog. Generally with online newspaper postings, I have a policy of not reading comments since they tend to make my blood boil after a very short time. This blog, however, is an exception, as the comments are often funny, even as they veer wildly off-topic. One day, there was some food discussion in the comments, and a regular mentioned she was having gluten-free cheesecake that she had made in the crockpot. And then she left the url.

In this recipe, the crockpot basically serves as a bain marie. I put off attempting it in my 4 quart, since the only cooking dishes that would fit into it were too small to be cheesecake-worthy. Now that I have my 6 quart, it seemed the perfect dish to try out (despite this whole trying-to-eat-better-and-get-in-shape thing).

Now a note about my version: There is no crust. Stephanie has instructions for it with the original recipe. I have also made a crust before by crushing up ginger snaps and mixing with melted butter. But... Cheesecake is something we've discovered Scooter will eat, except he always leaves the crust. AND I'm trying to avoid carbs (or so I say, but the slice of toast and rice I had at dinner tonight say otherwise). So I felt like a crust would be wasted--and those gluten-free cookies are not cheap enough to basically throw away.

- 16 oz cream cheese, room temperature (I used two tubs, since they were on sale.)
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1/4 cup heavy cream (I let this get to room temperature too--not sure if it's necessary.)

- 1 tsp vanilla
- 1 Tbsp flour (I used brown rice flour

  1. Find a baking dish that will fit into the bottom of the crockpot. I have an oval casserole dish (not sure of capacity) that fit with an inch or two gap all around.
  2. Mix ingredients together. I did this by hand, but will use our stand-mixer next time. There were a few cream-cheese lumps in the finished product, but it didn't affect the overall taste. Put this into the baking dish.
  3. Add some water to the crockpot, then carefully place the dish into it. I started with a cup, and ended up adding some more after putting the dish in (with a funnel stuck in the gap).
  4. Cook for 2-3 hours on high. Check at an hour or so. It's done when you touch it and don't get too much stuff on your finger. Mine cooked for just over 2 hours.
  5. Turn off crockpot, let sit for an hour or so, then put in fridge to set.
Trillian and I both liked this a lot. Scooter thought it didn't look right--I guess because it didn't have the crust he wasn't going to eat--so he took one bite, said it tasted good, and then put his spoon down.

Technically, I can't call this a go-to recipe since the whole point of that goal is to come up with easy dinner recipes. Don't get me wrong, I totally could eat this in place of a regular dinner, but the adult in me knows that this can only be a sometimes treat.

1 comment:

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