I won’t lie, I made this mostly for the “the fuck? You can do that?” factor.
And yes, indeed you can. If you have patience. And maybe a smaller pan.
The trick to the whole thing is a pan that fits INSIDE of your crock pot, and then creating a double boiler from that. The smallest I had was an almost fit, so I decided to just go for it.
This made the actual cooking process longer, like a solid hour longer. The instructions are to cook “until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.”.
It all seemed watery, but my roommate said it was fine, so I moved onto the part where you leave it in a turned off crock pot for an hour. This was where I forgot it was in there because my roommates and I were too busy trying to film an episode of our webseries (That’s a whole other thing entirely).
Then when I remembered it was in there, I took it out, and put it in the fridge where it’s supposed to set for an hour.
I fell asleep.
The next day I had work and rehearsal so I didn’t even get the chance to try it until almost a full 24 hours later.
And the verdict?
It’s not bad! Not the best cheesecake I’ve ever had, but it was definitely cheesecake. And it was definitely made in a crock pot.