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| After 24 hours in the fridge |
Some cold fronts made an appearance this week, requiring the heating system to be turned on, and socks to be worn to bed. Yes, I wear socks and gloves inside my house most of the winter, because no matter how well heated the house is, there’s usually a big difference in temperature with the rest of my body, which is beyond my control, very John Malkovich in Dangerous Liaisons, btw a fantastic movie, in my opinion, about human character.
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Anyway, today we’re cooking long and slow with the Sunday Supper group, hosted by Susan of The Girl in the Little Red Kitchen, and though my first thought was of pulled pork, I had a feeling the dessert part of this theme would be hard to achieve, thus leaving the whole area a bit deserted. Get it?
Good thing I remembered about this 8 hour cheesecake I have bookmarked since I bought the book, which was in 1999, the time when I discovered amazon shipped to argentina. I spent a few years buying whatever cookbook I could. No, seriously, I bought some 120+ cookbooks in two years. The dollar exchange was very good to us at the time, so it was like entering their site and finding out all cookbooks are 3 bucks. How many would you buy?
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Back to our culinary concern here. 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. Perfect in every way, not least the fact that I could try another version of a traditional cheesecake.
There are quite a few in this blog already, starting with the oreo cheesecake and ending with the brown sugar cheesecake, I’ve made one with caramelized apples, an italian ricotta tangerine, with a layer of raspberries and chocolate crust and the fun nutella polka dot cheesecake.
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Yet this one is different. The flavor is as good as any of my other favorites. It doesn’t have any starch, which is 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.
blowing, like you can’t imagine. Unctuous and creamy, a cross between silky panna cotta and the most expensive face cream you can buy.
No matter how many cheesecakes you made or how many recipes you have, you should make this one.
Try it at room temperature and then after 1 or 2 days in the fridge. The texture will still be ridiculously creamy. But if it’s cold it’s easier to serve. Top it with whatever you want, or leave it plain, but do make it.
Please, please, pretty please.
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8 HOUR CHEESECAKE WITH ROASTED GRAPES
from Cakes, by Maida Heatter
The flavoring of the cognac and rum in this cheesecake is not very subtle, but 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.
some almond extract in addition to the vanilla. This cheesecake doesn’t rise or crack, it bakes like a custard.
Makes 8 servings
Ingredients
For the cheesecake:
2 pounds (910g) cream cheese, at room tº
1 cup granulated sugar
2 Tbs vanilla extract or paste
2 Tbs cognac
2 Tbs dark rum, such as Myer’s
5 eggs
For the roasted grapes:
1 pound seedless grapes
¼ cup sweet white wine
Directions
For the cheesecake:
Preheat the oven to 200ºF / 95ºC. 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.
Put the cake pan in a larger baking tray that will hold 1-inch of water.
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. Gradually add the sugar, vanilla, rum and cognac and continue beating until perfectly smooth.
Add the eggs, one at a time, beating until each one is completely mixed before adding
the next one.
the next one.
Pour the mixture into the prepared pan. Put the baking tray in the oven and, slowly, add very hot tap water up to 1-inch.
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.
Halfway through the baking the batter will start to appear a bit firmer, just barely.
After the 8 hours of baking, turn the oven off and carefully transfer the cake pan to a wire rack. It will still be jiggly, like a flan. Let the cake stand there, untouched, until it cools completely.
Unmold onto the serving plate carefully, it is very soft.
Remember that you won’t be able to move the cheesecake after you unmold it, so it will stay where it lands.
Cover with the roasted grapes and serve.
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:
Preheat the oven to 350ºF / 180ºC.
Arrange grapes in a baking tray and roast for about an hour, until they are shriveled and sticky.
I left the clusters whole, but it’s easier to separate the grapes before baking than
after. Your choice.
after. Your choice.
Put the roasted grapes in a saucepan with the wine, and cook over medium heat for 5 minutes, until syrupy.
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Take as long and as slow as you need, but check out every recipe, they’re stunning!
Low & Slow Breads & Starters:
Asiago Meatballs from Daily Dish Recipes
Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel
Low &Slow Mains:
Apricot-Mustard
Baked Ham from Healthy.Delicious.
Braniya {Lamb and Eggplant Tajine} from MarocMama
Brisket from Sustainable Dad
Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
Carnitas from That Skinny Chick Can Bake
Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
French Dip Sandwiches from Hezzi-D’s Books and Cooks
Italian Beef from Curious Cuisiniere
Italian Sunday Gravy from The Girl In The Little Red Kitchen
Jambalaya from Gourmet Drizzles
Minestrone Soup from Peanut Butter and Peppers
Osso Buco from Webicurean
Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
Rice, Bean and Vegetable Casserole from Happy Baking Days
Salsa Chicken from Momma’s Meals
Sauerbraten from Magnolia Days
Slow Cooker Chana Masala from Small Wallet, Big Appetite
Slow-Cooker Mole from girlichef
Slow Cooked Pork Sausage and Onions from Family Foodie
Sweet Pork from Table for Seven
Low & Slow Sides:
Caramelized Garlic in the Crock-Pot from Shockingly Delicious
Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian
Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
Don’t forget to join the
#SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll
tweet throughout the day and share our delicious recipes. Our weekly chat
starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to
include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and
food photos.
#SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll
tweet throughout the day and share our delicious recipes. Our weekly chat
starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to
include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and
food photos.
Check out the Food & Wine Conference sponsored by
Sunday Supper! Being held
July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food
bloggers.
Sunday Supper! Being held
July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food
bloggers.
Find out more here Food & Wine Conference
Cindys Recipes and Writings says
May 19, 2013 at 11:41I like all kinds of cheesecake I need to try this soon. Love that you added grapes!
Renee says
May 19, 2013 at 11:50You have no idea how much I've been waiting for this recipe. After reading how you describe the texture it is something I know I must make.
Katy says
May 19, 2013 at 12:07You have persuaded me! This just looks amazing. Love the roasted grapes!
Pam@TheMeltaways says
May 19, 2013 at 12:09oh my goodness – I can't wait to make one of these! I just made roasted grapes last week and loved them. Together? I couldn't even imagine!
GK Adams (The Life I Live...) says
May 19, 2013 at 12:12I do love a good cheesecake and this one, with the roasted grapes, sound divine. BTW, how do you stay so skinny?
wp_vknotes_admin says
May 19, 2013 at 12:35I´ve put on a few pounds since i started this blog…
GK Adams (The Life I Live...) says
May 19, 2013 at 13:57Psssh…hard to believe.
dentistvschef says
May 19, 2013 at 12:18Never had roasted grape before…
how does it taste???
wp_vknotes_admin says
May 19, 2013 at 12:34They´re like candy. It´s hard to imagine they don´t have added sugar.
Susan says
May 19, 2013 at 13:22Wow, I can't imagine how creamy and amazing this cheesecake must taste after being slow cooked for 8 hours! (plus the patience one must have to wait that long). I'm also loving the addition of the roasted grapes on top.
Heather Schmitt-Gonzalez says
May 19, 2013 at 13:25Paula – this looks magical! I actually have that book, but haven't looked at it in some time, so I don't even remember this recipe. I am bookmarking it now, because – WOWZA!
And yeah, I would buy far too many books at that rate. Far. Too. Many.
Jen @JuanitasCocina says
May 19, 2013 at 13:26Cheesecake is my weakness. I'm not sure I could wait 8 hours!!!
Martin D says
May 19, 2013 at 13:36Ha! Yes. I get leaving desserts deserted;-) I thought about that too…
Your recipe looks marvelous…and the way your describe the consistency! Wow! Great consistency, Cognac and Rum, and grapes too…I must try!
Peanut Butter and Peppers says
May 19, 2013 at 14:06Never thought of slow cooking a cheesecake! Love this idea and I love the cheesecake!!
Silvia says
May 19, 2013 at 14:28Se ve delicioso, Paula. Tan ligero y natural. Coincido con aquel comentario que dice no creer poder esperar las 8 horas!
Nicole @ Daily Dish Recipes says
May 19, 2013 at 15:42I love the idea of slow cooking cheesecake. I've had recipes to try, but I've always been hesitant – this is just brilliant and makes me want to do it. Your cheesecake looks divine!
Amanda says
May 19, 2013 at 16:07I have never tried roasted grapes but this sounds heavenly. I imagine they take on a raisin like taste which sounds wonderful with the cheesecake.
Angie Schneider says
May 19, 2013 at 16:19I am too a cheesecake fan! The roasted grapes are such a nice touch.
Stacy says
May 19, 2013 at 16:40I am a huge fan of panna cotta and cheesecakes both, since they are usually not really sweet desserts. This sounds like a wonderful cross between the two. I am pinning this on my Recipes to Try board for when we have cool weather again and I can leave the oven on for eight hours. I may just have to make the roasted grapes now for serving over ice cream though. What a wonderful idea!
Alice @ Hip Foodie Mom says
May 19, 2013 at 17:30Cookbooks for $5?! I would have purchased the same amount! Love getting deals! Re: this recipe, I am so glad you did a dessert too! If I would have joined this sunday, I was also thinking pulled pork but then I thought everyone would be doing that.. what a great, original idea and recipe!
Dude, I didn't realize you had so many cheesecake recipes. . going to check out the fun nutella polka dot cheesecake now!
And I LOVE roasted grapes!!! YUM. Oh so good! I bet this cheesecake is fabulous! Bravo. . looks delicious! I eat them on crostinis with cheese and the roasted grapes on top. . oh my gawd. so good!
Heather King says
May 19, 2013 at 17:49I've never heard of cookking a cheesecake for that long but it sounds wonderful and I absolutely adore roasted grapes!
Amy (Savory Moments) says
May 19, 2013 at 18:00This looks pretty amazing and so delicious! I love it.
german in pdx says
May 19, 2013 at 18:46Paula would you please beam me a slice of this cake up north right now?! It sounds and looks fantastic – am wondering if this recipe would work with vegan cream cheese. It is worth a try, right? 🙂 ~ Bea
wp_vknotes_admin says
May 19, 2013 at 18:48I would give it a try for sure. Maybe do a small one, or even in custard molds to eat directly with a spoon. Just in case it doesn´t firm up as regular cheese.