This is the creamiest cheesecake ever! The consistency after such a long, slow bake is like no other you ever tasted.
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..
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.
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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Description
The creamiest cheesecake ever!
Scale
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
Instructions
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.
- 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.
- 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. - 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 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.
Keywords: 8-hour cheesecake, slow baking cheesecake
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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Paula-this is one beautiful cheesecake-love the roasted grapes on top and have just started seeing them in the market 😉
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.
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
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?
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!
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.
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.
8 hour cheesecake? I can only imagine how incredible that must taste!!
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!
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!
Yum this sounds amazing. I have never tried (or heard of) slow cooked cheesecake but from what your photos demonstrate I must try!