Tagged: ‘food and wine magazine’

Sour Cream Almond Cheesecake with Winter Berry Purées

Cheesecake in the slow cooker? Absolutely and it just might be one of the best I ever made for the texture is fabulous—unbelievably silky with no crack on top like in regular oven cooking. And it cuts into picture-perfect wedges.…

Read More »

Slow-Cooker Almond Sour Cream Cheesecake

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.

Read More »