Sunday, July 5, 2009

Crockpot Cooking

I'm wondering whether it is worth continuing to use the crock pot except for stews in the winter time. No matter how spicy it is when it goes in, it all seems to taste about the same at the end. Yesterday I tried a recipe for boneless pork ribs that sounded wonderful and smelled great and tasted . . . okay. Does anybody know the secret to matching the flavor to the smell?

On the other hand, I made a blueberry cheesecake the other day that is awesome. Here's the recipe and a photo of what's left...it is going fast!



BLUEBERRY SWIRL CHEESECAKE

PUREE:1 1/2 c. blueberries
1/4 c. sugar
2 tsp. cornstarch
1 tbsp. fresh lemon juice

CRUST:
1 c. graham cracker crumbs (about 9 crackers)
2 tbsp. sugar
2 tbsp. butter, melted

FILLING:
1 (8 oz.) pkg. cream cheese
1 c. sugar 1 container (8 oz.) sour cream
2 tsp. vanilla extract
4 lg. eggs, at room temp.
2 tbsp. flour

BLUEBERRY PUREE: Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely.

CRUST: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with double layer of 18" heavy-duty foil. Spray inside of pan with cooking spray. Pulse graham cracker pieces and sugar in food processor until evenly and finely ground, about 15 2-second pulses. Transfer to a bowl and add melted butter; mix well. Press evenly into prepared pan and bake 10 minutes. Cool.

FILLING: Beat cream cheese in mixer bowl until light and fluffy, about 1 minute. Gradually add sugar and beat until completely smooth. Scrape sides. Beat in sour cream and vanilla. Scrape sides. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust. Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize.

To bake, you'll create a bath for your cheesecake to cook in. Place the springform pan, wrapped in double layer of heavy duty foil, in larger baking pan. Place on oven rack. Pour boiling water into larger pan 1 inch up side of springform pan. Bake 1 1/4 hours or until just set. (Be sure to check so you don't overcook) Turn oven off; let stand in oven 1 hour. Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of pan. Makes 12 servings.

Absolutely scrrumptious!

2 comments:

Ilanadavita said...

This looks very good!

Just Breathe said...

Thanks for the recipe. I am new to crock pot cooking and I use A Year of Slow Cooking. This is here blog.
http://crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html
I have been extremely happy with the meals.