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Orange Cream Cheesecake with Vanilla
Cooking a cheesecake in the crockpot might not be something you have thought about before, but it is actually a really easy way to make cheesecakes. When you make one in the oven, the dry heat of the oven can sometimes lead to a cracked top or other cheesecake problems, but since no moisture can escape from a crockpot you will not have that problem. The cheesecake needs to be raised from the crockpot base, else the crust will cook too fast, but you can use a rack for that, or simply roll some aluminum foil into balls and use those. The gentle heat will cook your cheesecake perfectly.
This recipe features a cookie crumb base and you can use any kind of cookies you like - even chocolate or nut ones. You could use graham crackers if you prefer. The filling is made with cream cheese, as well as orange juice and zest, vanilla and eggs, for a light, sweet, and wonderful flavor and a great texture.
You can serve the cheesecake as it is or decorate it with some fresh orange slices and mint sprigs for a more elegant look. This cheesecake is great for any occasion from a family meal to a dinner party and your dinner guests will be amazed when you tell them you cooked it in a crockpot. Not many home cooks are familiar with crockpot cheesecake recipes.
Best Crockpot Cheesecake Recipe
Ingredients -
For the Crust:
2 tablespoons white sugar
¾ cup cookie crumbs
3 tablespoons melted butter
For the Filling:
¼ cup thawed orange juice concentrate
1 lb cream cheese
⅔ cup white sugar
1 egg yolk
½ teaspoon vanilla extract
1 teaspoon orange zest
1 tablespoon all-purpose flour
2 eggs
8 orange slices and 8 sprigs of fresh mint, for garnish
Preparation:
Stir the white sugar with the cookie crumbs, and then stir in the melted butter.
Press the mixture into a 7 inch spring-form pan.
Cream the cream cheese and white sugar, then add the eggs, egg yolk, and beat for 3 minutes using an electric mixer.
Beat in the flour, vanilla, orange zest, and orange juice for 2 minutes.
Pour this filling mixture into the prepared crust and place it on a rack or aluminum foil ring in the crockpot.
Cover and cook for 2½ to 3 hours on high.
Turn off and leave for 1 or 2 hours, or until cook enough to remove.
Let the orange cheesecake completely cool and remove the sides of the spring-form pan.
Chill for an hour in the refrigerator and serve, garnished with the orange slices and fresh mint.
Store any leftovers in the refrigerator.
(Serves 4)
Orange Cream Cheesecake
Photo Description:
As you can see from the picture, this cheesecake looks like any other baked cheesecake recipe, but if you would prefer to slow-cook your cheesecake in the crockpot, rather than having the oven on, this recipe is ideal for you. Feel free to adjust the recipe a little by using your favorite type of cookies for the crust, or by switching the orange zest for lemon zest, or just make it exactly as the recipe tells you. This cheesecake will keep for a few days in the refrigerator and it is best served very cold. Preparing homemade cheesecake just got easier, now you know you can learn how to make cheesecake in a crockpot.
