slow cooker | Mama Cormier

….I don’t often make dessert but this recipe for cheesecake made in a slow cooker intrigued me

The original recipe comes from Chef Ricardo’s cookbook, Ricardo: Slow Cooker and was reprinted in the Life section of Saturday’s paper. I was drawn to the recipe for two reasons: 1. It is prepared in a slow cooker and 2. it is prepared in individual ramekins or small canning jars.

Since we were having the family over for Sunday lunch and Game Day, I decided to make the salad and dessert portions of the meal. The menu consisted of Orange, Avocado and Red Onion Salad, which I posted here, cornmeal and jalapeño muffins, beef enchiladas, Mexican rice and cheesecake in a jar.

Cheesecake with Strawberries and Graham Cracker Crumble in a Jar

Serves 4

1 pkg. (250g or 8 oz.) cream cheese, softened

75 mL (1/3 cup) sugar

1 egg

60 mL (1/4 cup) 35% cream

5 mL (1 tsp.) vanilla extract

Crumble

125 mL (1/2 cup) graham cracker crumbs

60 mL (1/4 cup) all-purpose flour

30 mL (2 tbsp) brown sugar

60 mL (1/4 cup) unsalted butter, softened

Fruit Topping

250 mL (1 cup) diced strawberries or favourite fruit

15 mL (1 tbsp.) sugar or sweetener

Whipped Cream (optional)

Directions:

1. Place a clean cloth in the bottom of the slow cooker. I forgot and two of the jars broke as soon as I added the hot water.

2. In a food processor combine all the ingredients for the cheesecake (not the crumble or fruit) and puree until smooth.

3. Pour into clean ramekins or small canning jars and place in the slow cooker. Carefully pour hot water (not boiling) around the jars until the water reaches the half way mark on the jars.

4. Cover and cook on low heat for 90 minutes until firm and slightly puffed. Remove from the slow cooker and let cool. Refrigerate for 3 to 4 hours until completely chilled.

5. Crumble:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

6. In a bowl combine the dry ingredients and add the butter. Using your hands mix the mixture until crumbly. Drop onto the baking sheet. Bake, stirring twice during the baking process for about 15 minutes or until golden in colour. Let cool.

Strawberries:

Wash the strawberries and dice. Toss with the sugar or sweetener of your choice. Set aside to macerate.

When ready to serve, garnish each ramekin or jar with the graham cracker crumble, strawberries and a dollop of whipped cream.

Enjoy!

…. 30 hours later not including the canning

Last night’s salsa. 12 jars of spicy goodness.

It took a long time but because this apple butter recipe is cooked in a slow cooker you literally can walk away from it and leave it. It’s not a bad idea to stir it every once in awhile.

I love apple butter and I’ve purchased a sugarless variety a number of times. It took me some time to find a recipe that didn’t use sugar. Apples are naturally sweet and you don’t need to add more sugar. They also have a lot of natural pectin in them so you don’t need to add that either.

When I went to the farmers’ market on Saturday I asked which apples would make the best apple butter. They recommended MacIntosh or Royal Gala or a combination of both. I opted to try the combination. I used about 40 apples in total. The original recipe called for 25 to 30. I think the overall amount will depend on the size of the apples and the size of your slow cooker. The one I used was one of the bigger slow cookers on the market. Here is where I found the recipe:

http://eatingrichly.com/07/sugar-free-apple-butter-recipe/

The apple puree after the first 10 hours.

Placing the apples on top of the mash after the first and second 10 hour cooking period.

The final product. This recipe produced 10 small jars like the one you see in the photo and 2 pint size jars.

Not only is this recipe healthy but also relatively cheap to make. I spent about $19.00 in apples and ended up with the equivalent of 14 x 250ml jars of product. That’s about $1.35 a jar.