Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Hurray! It’s that time of year again! Slow Cooker season is here!
Now I know many of us use our slow cookers all year. I do too. But when fall sets in, and a there’s a chill in the air I want soups, stews and hearty meals. And cheesecake.
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Yes, cheesecake made in a slow cooker!
In 175 Essential Slow Cooker Classics by Judith Finlayson, you will find a wide range of meals for every occasion, from everyday meals to recipes fit for elegant entertaining. Nearly 100 full color photos tempt you to push your slow cooking to the next level.
Here’s the recipe:
Marble Cheesecake
This is a rich and delicious cheesecake. The gingersnap crust and pumpkin-flavored base accented with chocolate is an irresistible combination.
Make ahead
This cake is best made a day ahead and allowed to chill in the refrigerator overnight.
SERVES 8 TO 10
• Large (minimum 5 quart) oval slow cooker
• 7-inch (17.5 cm) 6-cup (1.5 L) soufflé dish, lined with greased heavy-duty foil, or 7-inch (17.5 cm) well-greased springform pan
Crust
1 cup gingersnap cookie crumbs 250 mL
3 tbsp packed brown sugar 45 mL
1⁄2 tsp ground ginger 2 mL
3 tbsp melted butter 45 mL
Cheesecake
2 packages (each 8 oz/250 g) cream cheese, 2
softened
3⁄4 cup granulated sugar 175 mL
3 eggs 3
1 tsp vanilla 5 mL
1⁄4 tsp each ground cinnamon, cloves and nutmeg 1 mL
1⁄2 cup pumpkin purée (not pie filling) 125 mL
1⁄2 cup whipping (35%) cream 125 mL
4 oz semisweet or bittersweet chocolate, melted 125 g
Chocolate curls
1. Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.
2. Cheesecake: In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string.
(If using a springform pan). Place dish in slow cooker stoneware and pour in enough boiling water to come
1 inch (2.5 cm) up the sides of dish. Cover and cook on High for
3 to 4 hours, until edges are set and center is slightly jiggly. Chill thoroughly before serving. Garnish with chocolate swirls.
TIP
• To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.
175 Essential Slow Cooker Classics covers many all time favorites and explores exciting new options. Vegetarian and vegan recipes are also included and clearly marked. Doesn’t this Poached Eggs on Spicy Lentils dish look amazing?
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Poached Eggs on Spicy Lentils
This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot white rice.
Make ahead
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
SERVES 4
• Works best in slow cookers from 31⁄2 to 6 quarts
1 tbsp vegetable oil 15 mL
11⁄2 cups finely chopped onions 375 mL
1 tbsp minced garlic 15 mL
1 tbsp minced gingerroot 15 mL
1 tsp ground coriander 5 mL
1 tsp cumin seeds, toasted and ground 5 mL
(see Tip, page 178)
1 tsp cracked black peppercorns 5 mL
1 cup dried red lentils, rinsed 250 mL
1 can (28 oz/796 mL) tomatoes, including 1
juice, coarsely chopped
2 cups vegetable stock 500 mL
1 cup coconut milk 250 mL
Salt
1 long green chile pepper or 2 Thai 1
birds-eye chiles, finely chopped, optional
4 poached eggs (see Tip, below) 4
Finely chopped parsley, optional
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, coriander, toasted cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice
and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 8 hours or on High for 4 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for
20 to 30 minutes, until heated through.
3. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley, if using.
TIP
• To poach eggs: In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface
of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.
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