You can make a lovely cheesecake in your HOTLOGIC®. The moisture level is perfect. No water bath required. If you leave them baking for 10+ hours, cracking may occur around the edges. You will need to place parchment paper over the dishes to keep the water from dripping onto the cheesecakes. The recipe below serves four.
When I first developed this recipe, I used half pint canning jars. Later I was given two 4-inch springform pans and found they work beautifully with this recipe. This recipe fills two pans. The pans fit well inside a HOTLOGIC® Mini. These links take you to Amazon, but Hobby Lobby sells them for $1.99, much cheaper than what I could find on Amazon.
When using the springform pan, use parchment paper to cover the bottom. This will give you something to grip when removing the cheesecake from the pan. The flat side is down, so you will need to press the paper into the bottom section before locking the ring to the bottom section. In this picture the crust is heating while the filling is being made.
For the crust, I used Biscoff® cookies, but you can also use vanilla wafers or graham crackers with a bit of sugar. Feel free to experiment with the type of cookie you like best.
- 4 half pint canning jars or two 4-inch springform pans
- 8-cup measuring cup
- electric hand mixer
- 7 ea Biscoff cookies (@60g) (Use 8 cookies if using spring form pans.)
- 1 T butter, unsalted, melted
- 1 lg egg
- 1/4 c raw sugar
- 1 t vanilla extract
- 1/2 t lemon juice
- 8 oz cream cheese, room temperature
- 1/4 c sour cream, room temperature
- Plug in HOTLOGIC®. Place butter in heat safe container in the HOTLOGIC® to soften/melt.
- Put cookies in 1 quart bag and smash with hands, tumbler, or rolling pin to make small crumbs.
- Pour crumb in small bowl. Add butter and stir to coat.
- If you are using the springform pan, the flat side goes down so that it will have contact with the HOTLOGIC®. Cover the bottom with a piece of parchment paper, pressing into the bottom and around the edge. Then attach the ring in place. with the excess paper on the outside. The excess can be used to lift the cheesecake out of the bottom when ready to eat.
- Spoon crumbs into half pint jars or springform pans, distributing evenly. Press to pack crust tightly.
- Place containers in the HOTLOGIC®.
- In small bowl add egg and sugar. Beat on Low until smooth.
- Add vanilla and lemon juice. Beat on Low until well blended. Set aside.
- In an 8-cup measuring bowl add cream cheese. Cream on Low with hand mixer. (Do not need to clean off egg mixture.)
- Add sour cream. Blend on Low until smooth
- Add egg mixture. Blend on Low until smooth.
- Remove containers from the HOTLOGIC®. (The metal pan may be hot.) Pour the filling in even amounts in the dishes. Gently shake and pound the dish to even out the filling and remove any air bubbles.
- Place dishes in the HOTLOGIC®. Cover with parchment paper. Zip shut. Cook for 8 hours.
- After 8 hours, unplug the HOTLOGIC®, unzip and carefully remove the parchment paper without letting the water drip on the cheescake. Let set for 30 minutes before putting in the refrigerator to chill for 2 hours before eating.
- If you used the half pint jars, add your favorite topping and eat from the jar.
- If you used the springform pans, cut between the cheesecake and the ring before releasing the latch. You can lift the cheesecake out of the bottom by the excess paper. Peel off the paper and gently set on a plate. Add your favorite topping and enjoy.
- A quick way to get cream cheese or sour cream to room temperature, is to place them in a bowl of water. Cream cheese in a sealed, foil wrapper can be placed directly in the water. The sour cream can be placed in a small bowl and then set in water.
- To have a drier crust, bake the crust overnight before making the filling. Place the springform pans on a paper towel to absorb the melted butter. Don’t use the paper towel once the filling is poured over the crust and place back in the HOTLOGIC® to bake the cheesecake.
Hot Logic Original Cheesecake