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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: May 19, 2013 · Modified: Aug 31, 2022 by Paula Montenegro · Income from ads and affiliate links 52 Comments

    8-Hour Cheesecake (gluten-free)

    Jump to Recipe

    This is the creamiest cheesecake ever! The consistency after such a long, slow bake is like no other you ever tasted.

    Slice of cheesecake on purple plate, roasted grapes.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Some cold fronts made an appearance this week, so the long and slow idea related to baking is looking good, baby! 

    I had this recipe bookmarked from the minute I bought this book, and it was finally time to put it to the test.

    I'm a huge cheesecake fan, baking them and eating them. So I don't take cheesecake recipes lightly. I have to try as many different ones as I can and report. And eat them just for statistical purposes.

    Baking tray with grapes and round pan with cheesecake on a wood and brown background.

    You can say I'm a cheesecake baking addict, and you would be right. You could say I'm a long and slow cooking addict, and you would be on the right track.

    So this was the recipe for today.

    Caramelizing grapes; cheesecake in plate, white bowl on wooden table.
    Table of Contents Hide
    Caramelized grapes
    About this recipe
    8-Hour Cheesecake (gluten free)

    Caramelized grapes

    The grapes (seedless are better) are cooked in water and wine, and let the liquid simmer away.

    This brings out the natural sweetness of the grapes, which is a lot! They end up shriveled and wonderfully sweet, just like candy.

    I use the same technique taught me years ago to caramelize pearl onions. It never fails.

    Cheesecake on white plate on a wooden table.

    About this recipe

    I have made hundreds of cheesecakes in my life. Yet this one is different.

    The flavor is as good as any of my other favorites. It doesn't have any starch, a big plus in my book, and no out-of-the-ordinary ingredients.

    But there is one difference that makes it worthwhile to have a cheesecake in a very low oven for  8 hours, the texture! 

    It's mind-blowing, like you can't imagine. Unctuous and creamy, a cross between silky panna cotta and the most expensive face cream you can buy.

    Orange plate with slice of eaten cheesecake with grapes.

    You should make this recipe, no matter how many cheesecakes you have made already.

    You can refrigerate it for a few days and the texture will still be incredibly creamy. Top it with whatever you want, or leave it plain, but make it.

    Eaten slice of cheesecake on orange plate, silver fork, grapes on top

    There are quite a few cheesecake recipes in this blog already, starting with the fantastic oreo cheesecake to the brown sugar cheesecake, a ricotta cheesecake version, my favorite baked traditional cheesecake chocolate crust, and the complete Guide to No-Bake Cheesecake.

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Purple plate with slice of cheesecake topped with grapes, white cloth, wooden table

    8-Hour Cheesecake (gluten free)

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    The creamiest cheesecake ever!

    • Total Time: 16 hours 30 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the cheesecake:

    • 2 pounds (910g) of cream cheese, at room temperature
    • 1 cup granulated sugar
    • 2 tablespoons vanilla extract or paste
    • 1 tablespoon cognac
    • 1 tablespoon dark rum, such as Myer's
    • 5 eggs, at room temperature

    For the roasted grapes:

    • 1 pound seedless grapes
    • ¼ cup sweet white wine

    Instructions

    For the cheesecake:

    1. Preheat the oven to 200ºF / 95ºC.
    2. Butter or spray a 8 inch round cake pan with 2 or 3 inch sides, and a non-stick surface. Or butter the pan and line the bottom with wax paper. The cake won't rise at all, but the batter will fill just below the 2-inch mark.
    3. Put the cake pan in a larger  baking tray that will hold 1-inch of water.
    4. In a large bowl beat cream cheese with an electric mixer for 1 or 2 minutes, until very smooth. There should be no lumps at all.
    5. Gradually add the sugar, vanilla, rum and cognac and continue beating until perfectly smooth.
    6. Add the eggs, one at a time, beating until each one is completely mixed before adding the next one.
    7. Pour the mixture into the prepared pan.
    8. Put the baking tray in the oven and, slowly, add very hot tap water up to 1-inch.
    9. Bake for 8 hours. My oven has a 3 hour timer, so I had to check twice and set it again. Halfway through the baking the batter will start to appear a bit firmer, just barely.
    10. After the 8 hours of baking, turn the oven off and carefully transfer the cake pan to a wire rack.
    11. It will still be jiggly, like a flan. Let the cake stand there, untouched, until it cools completely.
    12. Unmold onto the serving plate carefully, it is very soft.
    13. Remember that you won't be able to move the cheesecake after you unmold it, so it will stay where it lands.
    14. Cover with the roasted grapes and serve.
    15. Or refrigerate for 4 hours or up to 3 days and serve. The texture will be firmer but still incredibly creamy. You can also freeze it, let it thaw in the fridge.

    For the roasted grapes:

    1. Preheat the oven to 350ºF / 180ºC.
    2. Arrange grapes in a baking tray and roast for about an hour, until they are shriveled and sticky.
    3. I left the clusters whole, but it's easier to separate the grapes before baking than
      after. Your choice.
    4. Put the roasted grapes in a saucepan with the wine, and cook over medium heat for 5 minutes, until syrupy.

    Notes

    • The flavoring of the cognac and rum in this cheesecake can be omitted. I would use some almond extract in addition to the vanilla.
    • This cheesecake doesn't rise or crack, it bakes like a custard.
    • Author: Paula Montenegro
    • Prep Time: 30 minutes
    • Cooling + refrigeration time: 8 hours
    • Cook Time: 8 hours
    • Category: Desserts
    • Method: Slow baking
    • Cuisine: American

    Keywords: 8-hour cheesecake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Recipe from Cakes, by Maida Heatter

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Patty Price says

      May 22, 2013 at 11:45 pm

      Paula-this is one beautiful cheesecake-love the roasted grapes on top and have just started seeing them in the market 😉

      Reply
    2. Nancy @ gottagetbaked says

      May 22, 2013 at 11:25 pm

      I would LOVE to see your cookbook collection, Paula! It's really only a lack of storage space that prevents me from buying more. As for this cheesecake - I've never heard of this long 'n slow baking method before. I can only imagine how incredibly creamy the texture is. And I can't wait to try roasting grapes too - yum! They must turn into sweet little bursts of candy.

      Reply
    3. Cocoa and Lavender says

      May 21, 2013 at 11:01 pm

      Oh, Paula - I have to make this soon! One of my dislikes is dry-ish, crumbly cheesecake. I want this unctuous version and am happy to bake all day long! And the roasted grapes sound amazing, too. I might just eat those just by themselves... ~ David

      Reply
    4. jayme reynolds says

      May 21, 2013 at 7:11 pm

      That food looks delicious! I am currently having my kitchen renovated and I am unable to cook anything. I'm still undecided as to which of the ovens and ranges to choose. Do you have any recommendations?

      Reply
      • wp_vknotes_admin says

        May 21, 2013 at 7:25 pm

        Hi Jayme, I use an electric convection oven (not the professional ones). I'd suggest buying the best electric oven you can afford, but then I bake a lot so it's very justified. As to brands (mine is Whirlpool) I live in Argentina, so I don't think my suggestions in that area would be of much use!

        Reply
    5. Laura Hunter says

      May 21, 2013 at 1:06 pm

      I saw a recipe that cooked a cheese cake in a crock pot. I bet this recipe would work well for that. Hubby normally doesn't like baked cheesecakes so I never get to have it but since this one cooks more like custard, his favourite dessert, I know this will be a winner for him. I have never heard of roasting grapes but I love how it sounds.

      Reply
    6. e / dig in says

      May 21, 2013 at 4:14 am

      paula, can i say i'm more obsessed with the possibility of baked grapes? i'd never thought of that but i am imagining how rich they would be! how decadent.

      Reply
    7. Grandbabycakes says

      May 21, 2013 at 3:32 am

      8 hour cheesecake? I can only imagine how incredible that must taste!!

      Reply
    8. Lori @ Foxes Love Lemons says

      May 21, 2013 at 2:22 am

      Whoa! I had no idea this was possible. It would be perfect for a cold winter day - a pot of soup simmering on the stove while a cheesecake slowwwwlllly bakes away in the oven!

      Reply
    9. Sarah | Curious Cuisiniere says

      May 20, 2013 at 9:59 pm

      This looks so rich and creamy. We love cheesecake. I'm so intrigued to try making it this way. And don't even get me started on the roasted grapes! I so need to try doing that!

      Reply
    10. Brooke Schweers says

      May 20, 2013 at 9:51 pm

      Yum this sounds amazing. I have never tried (or heard of) slow cooked cheesecake but from what your photos demonstrate I must try!

      Reply
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