When I first heard that you could make cheesecake in a slow cooker, I was perplexed: How? What? Why? I didn’t understand why someone would want to make cheesecake in a slow-cooker in the first place. As someone who can basically make cheesecake in her sleep, I needed to find out.
Well, I’m reporting back that it’s DELICIOUS — mainly because of the texture. After sitting in the slow cooker for a couple hours, the texture in the cheesecake becomes super soft and velvety. But take me seriously: I’m talking melt-in-your-mouth amazing texture. And I really hate that phrase so I use it very sparingly, only for when it’s completely true.
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SOURCE: Delish, Lindsay Funston
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