This simple method for cooking cheesecake means a less-fussy water bath and no cracked tops. Lining the underside of the slow cooker lid with paper towels keeps the moist heat in while also preventing condensation from dripping onto the cakes. If you use canning jars, these individual cakes are easy to take to a dinner party; just screw on the lids, tote them in a cooler and garnish before serving. Cost: $1.60/serving
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2015
Crust: Stir together cookie crumbs, brown sugar, butter, ginger and cinnamon until moistened; press scant 2 tbsp into each of 6 sanitized 1/2-cup (125 mL) canning jars or other small heatproof containers. Refrigerate until needed.
Filling: In large bowl, beat cream cheese with cornstarch until smooth. Gradually beat in sugar until light and fluffy, scraping down side. Beat in egg just until combined. Beat in sour cream, orange zest, orange juice, vanilla and salt. Spoon over crusts.
Fill rectangular 6- to 7-quart (6 to 7 L) slow cooker with enough hot water to come 1/2-inch (1 cm) up sides. Arrange jars, uncovered and not touching, in slow cooker. Cover with 4 layers of paper towels; secure with slow cooker lid. Cook on low until no longer shiny and edges are set yet centres still jiggle slightly, about 1 1/2 hours. Using canning tongs, remove jars to rack; let cool.
Cover and refrigerate until chilled, about 4 hours.
(Make-ahead: Refrigerate for up to 2 days.)
Garnish: Beat cream with sugar until soft peaks form; spoon over cheesecakes. Top with orange zest, mint leaves and/or ginger as desired.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 273 mg
- Sugars 19 g
- Protein 6 g
- Calories 390.0
- Total fat 27 g
- Potassium 202 mg
- Cholesterol 111 mg
- Saturated fat 16 g
- Total carbohydrate 32 g
- Iron 14.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 28.0
- Vitamin C 7.0