Cheesecake can often be a problem in the oven. The water bath, the springform pan, keeping the crust from getting soggy, all of it can be a problem. This recipe follows Martha Stewart’s foolproof plan in a slow cooker. The low and slow temperature helps you keep it at a constant temperature and the use of a small amount of a water makes sure it gets steamed but not soaked, especially with the use of aluminum foil ball risers to keep it off the bottom of the dish.
- The simple water bath helps to keep the temperature regulated and keep it moody
- Use some balled aluminum foil under the pan to keep it out of direct contact with the water
- Following these steps will yield a silky cheesecake that is simple and requires no watching
“With this cheesecake, the slow, steady application of low heat yields a perfectly creamy, silky, almost custard-like texture to cheesecake, as demonstrated here by the one and only Martha Stewart.”
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