8" spring-form pan
slow-cooker large enough to hold the spring-form pan
2 packages of Philadelphia Cream Cheese, softened
1/2 cup sour cream
1 package of Crystal Light lemonade mix (2 quart size)
1 tsp vanilla (optional)
cheesecake crust (your favorite version of ground nuts, butter, and sweetener)
Preheat the slow-cooker on "High."
Mix your crust, press into the spring-form pan, and bake for 10-20 minutes in a 325○F oven.
Using an electric mixer, beat the cream cheese, eggs, sour cream, and lemonade powder until creamy. It will be thick. Using a spatula, spread the mixture over the baked crust and cover tightly with foil.
Take a large sheet of aluminum foil and roll it into a tube, then bend the tube into a circle. Arrange the circle of foil in the bottom of the slow-cooker. Pour 1 cup of water in the bottom of the slow-cooker. Place the foil-covered spring-form pan in the pre-heated slow-cooker. Replace the lid and cook for 3-4 hours.
Once the time is up, turn off the slow-cooker and remove the lid. Let the cheesecake sit, undisturbed, for at least 30 minutes. After the cooling time, place the covered spring-form pan in the refrigerator to chill. (I let mine sit for about 3 hours before putting on a topping of 1/2 cup sour cream mixed with 1 package of IDEAL sweetener.)
Cut the cheesecake into 8 equal pieces and serve.
- This cheesecake is NOT very sweet--if you want a sweeter dessert, you will have to add sweetener to the recipe.
- If you want a plain cheesecake (not lemon), look for Dana Carpender's recipe for New York-Style Cheesecake in 200 LOW-CARB SLOW COOKER RECIPES (2005).
- The nutritional information does not include a crust--you will need to add the crust you choose to your carb count. Dana Carpender and several of the low-carb bloggers have great cheesecake crusts from which to choose.
- Nutritional info include the sour cream/truvia topping.
- For different flavors, you could use different drink mixes--just make sure they are sugar-free and are the large size (the one that makes 2-quarts).
- Instead of a tube of aluminum foil, I used an inverted bowl in the bottom of the slow-cooker. Choose one on which the spring-form pan is level and allows the lid to fit tightly on the slow-cooker.
- Next time, I think I'm going to add some sweetener. It's good without it, but not at all sweet.