Baked Cheesecake in the Thermal Cooker

You're going to think I am obsessed with cheesecake but I came across a recipe for cheesecake in a slow cooker and I wanted to try it out in my Saratoga Jacks Thermal Cooker ( Click HERE to see what a thermal cooker is.) using the smaller cake pan insert for the cooker.  I haven't had the best of luck baking cake in the cake pan so I was hoping this cheesecake recipe would break my losing streak.  

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.  

1. Fill the larger pot with water to about 1 cm above the trivet (it comes with the cake pan).
2. Place the covered cake pan on top of the trivet and bring the water to a hard boil.
3. Lower the heat but keep the water boiling and boil for 20 minutes. 
4. Place the pot into the thermal base.

The directions I used were given to me by Amy from Saratoga Jackes for baking a cake in the thermal cooker, but I felt a cheesecake was close enough to a cake and needed similar instructions.  If that rings true the cheesecake should've been done in about an hour and a half, and I put the cake pan in the cooker at 9:30 am. What is really cool is that I wasn't home all day and the cheesecake didn't get taken out until 4:40 pm and it was not overcooked.  The thermal cooker will keep your food warm and ready to eat, even when the "done" time was hours before. 

  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

3 Eggs

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. 

Prepare Today Homemade-- Shelf Stable Cheesecake Recipe

My cheesecake drama, you can read about here, actually turned into an experiment on how to use cream cheese powder.  I purchased a #10 can of cream cheese powder from Honeyville Grain and then attempted to make a no-bake cheesecake out of it.  Attempted because there aren't a lot of instructions on the side of the can to know how to reconstitute it! I asked a friend of mine to help me with measurements and she said 1 1/2 Cups of powdered cream cheese will equal 1 8oz. block of cream cheese.  Adding water to get the right consistency is what took a little experimenting.  I only used about a 1/2 cup of water to get a cream cheese texture that I could mix easily with a hand mixer.  So watch the water amounts when you are making this, you can always add more.

 Shelf stable whipping cream made by Gossner's is one of my favorite items to have in my food storage.  It can be used for whipped cream, you can make butter out of it, and it is great in soups.  I buy mine from Honeyville in Salt Lake City.  Totally worth it to have on hand!  And the cream cheese powder is now another one of my favorite shelf stable ingredients.  I picked that up at Honeyville as well.  It runs about $28 online right now.  I was not compensated for this post.  These are truly products that I have in my storage and that I use. 

As you can see from the picture I figured out this cheesecake craziness!  Much better than my first runny mess of a cheesecake attempt.  You can see that disaster in my last post, read it HERE. I was making the cheesecake for a preparedness class at church so I used a 13x9 pan to feed a crowd instead of a pie pan.  

The crust is simple, I used the same recipe from my last post HERE,  which has graham cracker crumbs, sugar, powdered butter, and then I added the water to reconsitute the powdered butter. 

I mixed it up with a fork and then used my hands to really mix it well.  Then I firmly patted it down into the 13x9 pan and let it chill in the fridge.

Now, onto the making of the filling.  I actually made two different cheesecakes so I could try out my shelf stable heavy cream in one of them.  The other recipe uses sweetened condensed milk with the cream cheese. 

No-Bake Cheesecake Using Heavy Cream

3 C powdered cream cheese (or 2 8oz packages cream cheese)

1/2 C- 1 C water (don't add the water if using real cream cheese)

2 t lemon juice

16oz (1 pint) heavy whipping cream, chilled

1/3 C sugar

Using a hand mixer blend the powdered cream cheese with a half cup of the water.  Slowly add more water until you reach a cream cheese texture.  Don't add too much water!  You don't want it runny. Mix in the lemon juice until well blended.

Add in the whipping cream and mix on medium high until stiff peaks form.  Add in the sugar and mix well.  Mixture should be slightly thick, not runny.  Pour into prepared graham cracker crust and chill at least 2 hours. 

This is the cream cheese powder mixed with a little water.  Don't let it get too thinned out or the cheesecake won't set up.  The cream cheese powder does thicken when it sits in the fridge. 

This is the mixture after adding in the lemon juice and the whipping cream. See the stiff peaks in the middle of the creamed mixture. 

The sugar gets mixed in lastly and mixed well.

Spread the mixture over the crust and chill. 

No-Bake Cheesecake With Sweetened Condensed Milk

Toothpicks held up the cover :)

Sweetened Condensed Milk

In a blender add:

1/2 C hot water

1 C non-instant powdered milk

1 C sugar

3 T melted butter (3 T butter powder+3/4 t water)

Blend until mixed well. Or substitute 1 14oz can sweetened condensed milk.

In a mixing bowl add:

3 C cream cheese powder (or 2 8oz packages cream cheese)

1/2 C-1 C water (don't add the water if using real cream cheese)

Combine the cream cheese powder and water in bowl with hand mixer, slowly add 1/2 C water until well blended, smooth, and has a cream cheese texture. Add more water as needed to achieve the right cream cheese consistency. 
Add in:

2 t lemon juice

1 t vanilla

Blend well.  Add in the sweetened condensed milk from the blender, or 1 can sweetened condensed milk.  Blend well with hand mixer.  Pour into prepared graham cracker crust and chill at least 2 hours. 

This is the cream cheese powder, lemon juice, and vanilla mixed together.  

In goes the homemade sweetened condensed milk.

Chilled and ready for serving. I needed to transport this to where I was teaching and I first put aluminum foil over the top...see where it stuck to the top of the cheesecake!  I added toothpicks to hold up the foil.  I didn't want to mess it up even more by pulling them out before taking the photo. 

The cheesecake made with the shelf stable whipping cream set up a little better and had a firmer texture.  It also cut and held up on a plate better than the sweetened condensed milk version, which was kind of sticky. I preferred the cheesecake made with whipping cream because it had a lighter texture and wasn't too sweet. But they both tasted great!  It's always smart to have options when it comes to food storage. If plan A doesn't work, you can fall back to plan B or even plan C.  I will probably use real cream cheese to make these recipes most often, but knowing I have another option, if the situation arose that I needed one, is a comforting feeling.

Butter Drought

Butter is one amazing food.  Cooking without butter would leave our plates really dry and flavorless.  I'm no Paula Deen but I do love butter in my cookies, quick breads, and on top of baked potatoes.  Have you seen the price of butter at the grocery store lately?!?!  It's almost $4.00 a pound!  That is crazy!  Last fall I bought butter for $1.50 and that was a stock up price.  I saw butter for $2.97 at my grocery store and I bought all I could.  This is a good reminder of why we need to prepare.  Inflation!!  Buy food now while it's affordable.  

*remember to have a back up (or two) for your fresh foods*

Usually I have about 20lbs of butter in my freezer and it is enough to get us through until the next sale at the grocery store. About 2 weeks ago I was down to my last pound of butter.  I didn't worry because I figured a sale was just around the corner.  But, no sale came.  Meanwhile, to get us through the butter drought, I made some butter from shelf stable cream that I had in my storage.  Shelf stable cream is my first choice for spreadable butter.  It's delicious and tastes like fresh butter.  We wanted to savor it though, and so it was only used it for toast.  Click HERE to see how I made the butter. Even though it's delicious, it would take a lot of shelf-stable cream, to make butter, to use every time I needed it for a recipe.

 Powdered butter is my go-to option if fresh butter isn't available.  I still wanted to bake and so my second choice for shelf stable butter is Thrive's butter powder.  I LOVE Thrive's butter powder.  You can read how I taste tesed it HERE.  I was able to bake cookies, make mashed potatoes, pumpkin muffins, and even a cream sauce for macaroni and cheese, and it all worked. It is a really amazing product.  I highly recommend it! Sign up for their emails and buy a can when they have a sale.  (A #10 can is around $28.00 right now on thrive.com and a #10 can equals 24 sticks of butter. Which makes it around $4.60 a pound. I have only purchased my powdered butter when it was on sale to lower my price per pound. )

I am hoping that my butter drought will be over as soon as the holidays are here.  Most baking supplies will be on sale in the next few months.  But if the demand is high and supply is low....our price at the store will skyrocket.  Food storage isn't just for the end of the world. 

Thrive Life Butter Powder

There are a few foods that will make or break a recipe when it comes to food in #10 cans.  Powdered cheese, butter, sour cream, eggs, etc. will be different from one company to another, and that will determine the outcome of a dish. I usually don't mind using a generic version of grocery store foods because I don't see a big difference in quality, but I have learned, by trial and error, that there is a big difference between the many food storage companies out there today.

One example is butter powder.  I really don't like to mention company names when I don't like a certain product, so I am just going to say that I have 3 different butter powders at my house right now that I don't like to use in my cooking.  They have an obvious non-butter taste and don't even smell close to real butter.  I have read on several blogs that Thrive Life has a really good butter powder.  I finally broke down and paid the $25.49 + shipping and ordered a #10 can of it.  I am so glad that I did!!!!  

The first thing I noticed right away when I opened the can is it smelled like butter.  It was light in color and not a fake yellowy color.  I mixed a small amount with a little bit of water and it reconstituted into a buttery spread.  It spread onto bread so easily and tasted good too!  It won't make a cube of butter but if you need some butter on your toast, this would work!!  I have since made brownies and cookies with the butter powder.  The brownies worked great and I couldn't taste any fake buttery flavor at all.  But the cookies were another story.  My one complaint for butter powder from all companies are the reconstituting directions!!!!  There are none for baking!!  I want to know how much water I add to the butter powder for say, 1 C of butter in a recipe.  I tried looking online and I couldn't find anything.  So if any of you know, please send me in the right direction :) That is how I messed up my cookie recipe.  It called for 1 C of butter, so I added 1 C of powder to my bowl and slowly added water.  I added too much water and then had to add extra flour.  I couldn't ever get the batter to form a cookie dough, so I baked it in a 13x9 pan and we had cookie brownies.  It still tasted good, but I need to research the water to powder ratio some more.  Again the "cookies" tasted like they should without an off taste that I noticed with other butter powders.

Out of the several butter powders that I have used I highly recommend Thrive Life's Butter Powder.  Click here to see more information.