More On Crockpot Cheesecake

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

After experiencing my first success with creating a cheesecake in the slow cooker (did you try last week’s Chocolate Cheescake?), I’ve been off-and-running like a thoroughbred at the Kentucky Derby. I really was getting the hang of this now, so I went looking for some more recipes. Why not attempt a different flavor? Why not push the limits of recipe development and see if I couldn’t come up with a passable ‘regular’ cheesecake version? You know, for those that don’t get giddy over chocolate. For those who would like a mild citrus-tinged end-of-meal refreshment.

I decided to stick with the part that I knew would work: the graham cracker crust (easy!) and the low-fat cream cheese and tofu. After all, I didn’t have any silken tofu (and the store that I had just stopped at didn’t carry it either), so I didn’t see why that had to be a necessity (The original recipe from Robin Robertson’s From the Vegetarian Slow Cooker used silken tofu). Regular tofu would probably work just fine, right? Perhaps I could increase the water content and blend it longer to make sure that it was creamy. No one wants hunks of a mysterious soy protein making appearances in a dessert that’s supposed to be smooth, thick and delicious.

With less cream cheese (and using only the low-fat variety), this cake comes in at fewer calories and saturated fat than its commercial cheesecake ancestors. But it’s not missed one bit. The moist, gentle cooking method of the slow cooker not only helps it ‘bake’ slowly and evenly through to the middle, it makes it possible to use a 100-percent pure graham cracker crust. No sweeteners, no oil, no butter necessary (Believe me: I tried making a crust with some butter and sweetener and it turned into a pasty layer under the filling. Yuck).

Of course, it’s a tofu-based cheesecake, so don’t tell anyone (except your hard-core vegetarian friends), and they won’t be the wiser.

So why bother making a cheesecake with cream cheese AND tofu?

Well, for those of you who have ever tried making a cheesecake without any of the so-called ‘cheese,’ it’s not always a winning endeavor. It may be called cheesecake, but the only ones that are digging in are hard-core vegans. Sorry, folks.

But if you start with some tofu, combine it with low-fat cream cheese and cook it in a moist slow cooker environment, it works. And that’s not the only reason to make this Orange Zinger Cheesecake:

1. It has less fat and cholesterol than regular cheesecake.
2. It has fewer calories (242 per serving).
3. It contains 24 percent of your day’s calcium.
4. It contains 15 percent of your day’s protein.
5. It’s filled with essential minerals: think phosphorus, manganese, selenium, iron and copper.
6. It just tastes great!

Who knew dessert—especially cheesecake—could be almost-healthy?

Just tell ‘em it’s a light cheesecake. Everyone will love that. Especially with spring right around the corner. Who can’t use a little trimming down, right? Especially when it gives you a good reason to have another piece of dessert.

Hmmm, perhaps just a sliver … it’ll boost my daily calcium, after all. Plus, that edge does need to be neatened up before the pan gets put back in the fridge. Let me help ya out there …

Serves/Makes: 8

***Crust***

• 6 graham crackers (whole)
• non-stick cooking spray

***Filling***

• 3/4 cup water
• 3 tablespoons cornstarch
• 8 ounces cream cheese
• 8 ounces tofu (regular)
• 2/3 cup sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 medium orange, juiced and zested