New York Style Cheesecake
Source of Recipe
Internet
List of Ingredients
2 (8oz) packages plus 1 (3oz) package cream cheese, softened
3/4 cup sugar
3 tbs. flour
1 tsp. freshly grated lemon peel
1/2 tsp. freshly grated orange peel
3 eggs
Crust (see crust notes)
With electric mixer, beat softened cream cheese, sugar, flour and grated peels
until smooth. Add eggs, one at a time, and beat until fluffy. Pour into baked
crust in Bread 'n Cake Bake pan*; cover. Set inside Crock-Pot. Cover and
cook on High setting for 2-l/2 to 3 hours. Remove pan and uncover. Allow to
cool, then unmold on serving plate. Serve well chilled; if desired, top with
strawberries.
8 to 10 servings (for 3-1/2 or 5-quart Crock-Pot).
*Note: This cheesecake may be prepared without the crust if the pan is
generously greased and floured. You might be able to accomplish this
without the pan if you can find an oven safe baking dish that will fit inside your
slow-cooker (of the correct volume size) and put some foil over the top with
a few vents, so that the steam will escape. If you have the kind with the
removable stoneware crock, that might work, although I have never tried it.
Note about crust: What you can do to make this a quick and easy
proposition is generously butter the Bread 'n Cake pan and then "flour"
with graham cracker crumbs.
Recipe
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