All good cheesecakes start off with a graham cracker crust. I used homemade graham crackers from this recipe HERE. Melt 3 T butter and mix with the graham cracker crumbs. I mushed it all together in the bag...less mess...easy clean up.
Three ingredients...that's it...three! That's all this recipe needs.
Mix the cream cheese, sugar, and eggs, pour over the crust and it's all ready for the boiling stage.
The thermal cooker is all about the hard boil. Bring the food to a hard boil, place in the thermal base, and it will slow "cook" for hours.
- Fill the larger pot with water to about 1 cm above the trivet (it comes with the cake pan).
- Place the covered cake pan on top of the trivet and bring the water to a hard boil.
- Lower the heat but keep the water boiling and boil for 20 minutes.
- Place the pot into the thermal base.
This cheesecake was DELICIOUS!!! It was creamy and had just enough sweetness! My husband and kids loved it! It's a keeper!!
Thermal Cooker Cheesecake
3 packages cream cheese, softened (I used low-fat)
3/4 C white sugar
6 graham crackers, crushed
3 T melted butter
Mix the graham cracker crumbs and melted butter and press into the bottom of a greased Saratoga Jacks cake pan. Blend the cream cheese and sugar in a bowl using a hand mixer. Mix in each egg one at a time, blending well after each egg. Pour mixture over graham cracker crust. Place the cover on the cake pan and lock. Put the cake pan into the larger cooking pot with the trivet in place and water filled to just 1 cm above the trivet. Cover the cooking pot and bring to a boil. Keep boiling for 20 minutes. Remove pot from heat and place in thermal cooker base and close the lid. Let sit for at least 1 1/2 hours or up to 8 hours. Remove the cheesecake from the large cooking pot and let cool on the counter for 30-60 minutes. Then cool for several hours in the fridge. Slice and serve with fruit toppings.
My next challenge will be making this with shelf stable cream cheese powder, butter, and eggs :)
For the slow cooker recipe click HERE.