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Dorothy Dean

Dorothy Dean Presents: Slow-cooker cheesecake is a real stunner

I’m a big fan of the slow-cooker. Use it all the time. Mainly for tender roasts or stews.

I knew you could make desserts in it, but was shocked when I read you could make a cheesecake in one, too.

This recipe, adapted from Food & Wine, is an absolute stunner. It basically steams in the slow-cooker, creating a silky, smooth, luscious cheesecake.

And the gradual cooling ensures a crack-free top. (Yes, crack-free!) So not only does it taste supreme, it looks it as well.

I serve mine with fresh berries. But salted caramel or a drizzle of chocolate would be heavenly with it, too.

Slow-cooker Cheesecake

1/2 cup graham cracker crumbs

1/2 cup vanilla wafer crumbs

2 1/2 tablespoons unsalted butter, melted

2/3 cup, plus 1 tablespoon sugar, divided

1/4 teaspoon, plus a pinch salt, divided

12 ounces cream cheese, at room temperature

1 tablespoon flour

2 eggs

1/2 teaspoon almond extract

1/2 teaspoon coconut extract

1/2 tablespoon fresh lemon juice

1 cup sour cream

In a medium bowl, mix the graham cracker and vanilla wafer crumbs with melted butter, 1 tablespoon sugar and a pinch of salt. Pour crumbs in a 6-inch springform pan that’s about 3 inches deep. Press crumbs evenly on bottom and 1 inch up sides.

In the bowl of a stand mixer with paddle attachment, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon salt. (This can also be done in a bowl with a hand-held mixer). Beat for 2 minutes, at med-high or until smooth. Scrape down the sides of bowl. Turn mixer to low and add eggs, one at time, until fully incorporated, and then add extracts and lemon juice. Once blended, add the sour cream and continue to mix on low until smooth. Pour the batter into the springform pan.

In a 6- to 7-quart round or oval slow cooker, add 1/2-inch of water and place a rack in the bottom. (An upside ramekin or small shallow dish works too). Place the cheesecake on the rack. Layer three paper towels over slow cooker and put on the lid. Cook on high for 2 hours and don’t lift lid until done. Once 2 hours is up, turn off and let stand for 1 hour, covered still.

Remove from slow cooker and place on rack to cool to room temperature, about 1 hour. Cover with plastic wrap and chill in refrigerator for at least 4 hours.

Serve with fresh berries or topping of your choice.