Description
This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from beth hensperger and was printed in "food & wine" (november 2007). You must resist the urge to peek inside as it is cooking—the lid must stay closed to retain heat. Cake must be chilled for at least 4 hours.
Ingredients
- Graham Cracker Crumbs
- Unsalted Butter
- Cinnamon
- Sugar
- Salt
- Cream Cheese
- All-purpose Flour
- Eggs
- Almond Extract
- Sour Cream
Instructions
- In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt
- Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan thats 3 inches deep
- In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2 / 3 cup of sugar and 1 / 4 teaspoon of salt
- Beat at medium-high speed until smooth, about 2 minutes
- Scrape down the side of the bowl and add the eggs and the almond extract
- Beat at medium speed until blended
- Add the sour cream and beat until smooth
- Pour the batter into the springform pan
- Fill a 6- to 7-quart round or oval slow cooker with 1 / 2 inch of water and position a rack in the bottom
- Set the cheesecake on the rack
- Cover the slow cooker with a triple layer of paper towels and the lid
- Turn the cooker to high and cook for 2 hours without peeking
- Turn off the heat and let stand until the slow cooker has cooled, 1 hour
- Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour
- Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours
- Heat a sharp, thin-bladed knife under hot water
- Dry the knife
- Carefully run the knife around the edge of the cheesecake
- Release the spring and lift the cheesecake out of the mold
- Cut into wedges and serve