Tuesday, January 10, 2012
The 2 Day Slow-Cooked Incredible, Delectable, Cherry New York Style Cheesecake
So last night, I decided to test-run Brad's birthday "cake." Brad lovesss cheesecake, which would never be my first choice for a birthday, but to each his own. So since he's turning the big 3-0, I figured I'd make it myself and make sure it was approved. So Brad technically gets 2 birthday "cakes." Lucky birthday boy.
Anyway, I never heard of making a cheesecake in a slow cooker, so I figured, what the hay, let's give it a whirl.
So, first, I went to Stew Leonard's. To get the good stuff.
Then: in a bowl, mix 2 packages of 8 oz cream cheese, 1 cup white sugar, and 1/4 teaspoon kosher salt. Now, this is serious, and by far the most difficult part. Mix this until creamy smooth. Not easy to do. Make sure the cream cheese is room temperature; makes life easier.
Once it's as smooth as a pick-up artist, add 2 eggs, mixing them in one at a time to make sure they're completely incorporated. Then, mix in one large egg white. Next, pour in 1 1/2 teaspoons pure vanilla extract (never skimp on price with vanilla extract!) and 2/3 cup sour cream. I don't own a springform pan, so I just buy a pre-prepared graham cracker crust. Pour the mixture into the crust and set your slow cooker on high for 2 hours. Let it sit in the slow cooker (turn to off) for another 30-60 minutes until it begins to set. Then, take it out and let it cool completely. Patience, my friend. Put the plastic lid from the pre-prepared crust back on top, and put it in the fridge for at least 6 hours.
Holy cheesecake Batman! So rich, creamy, and tasty! I don't even really like cheesecake, but this is definitely more pudding-like with a cheesecake taste. True New York Style. Pour some cherries on top and enjoy. Oohhh la la!
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