No oven for 6 years : Needed cheesecake. This is my first attempt ever in a crock pot

So I feel bad, because I have not been able to make a cheese cake since we where forced out of our house.

I have had no “real” stove that works. For 6 years I was cooking on a single coil hot plate and using a toaster oven.

Well someone gave us a cabin sized propane stove. The burners work but the oven doesn’t, the pilot lite does though. I use the oven for storing my cast iron pans and for rising bread. Works wonderfully for bread! Anyways, you can’t cook a cheese cake in a toaster oven, not really. You can, but it burns easily.

So I decided to try my hand at a crock pot cheese cake. I baked, no not baked, I cooked it today. My husband loves cheese cake. If this turns out I will make his favorite, amaretto cheesecake. This is just a trial run for now.

Recipe:
Crock pot cheese cake

Ingredients
1 brick/package of gram crackers
4-6 tablespoons melted butter
2 tablespoons packed brown sugar
32 oz or four 8oz bricks of cream cheese
2 cups sour cream
1 1/2 cups sugar
1 teaspoon vanilla
4 eggs ( I used duck eggs )
3 tablespoons all purpose flour
3 tablespoons corn starch

Instructions
•Take your 5 quart round/oval insert out of your slow cooker and turn it upside down.
•Then take a 24 inch by 18 inch piece of heavy duty foil or double layered regular foil and sculpt it around the outside of the crockpot with the shiny side touching the slow cooker. Once you have your "foil pan" formed, remove it from the crock and place the crock back in your unit. Then carefully put your foil pan inside your crock. Make sure you have enough foil going up the side of the crock pot to remove the cake later.
•In a medium bowl, mix together your crushed gram crackers, butter and brown sugar and then press them into a crust into your foil lined crock and set aside.
•Next in a 6 quart mixing bowl, cream together your cream cheese, one package at a time, and sugar with a mixer on medium speed. Scrape down the sides as needed.
•Then add your sour cream and vanilla. Beat until smooth. Scraping sides as needed.
Add one egg at a time, blending it completely before adding the next.
•Then beat in your flour and cornstarch.
•Finally pour your batter over your crust and place the lid on top.
•Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking.
•Once cooking is done, it will puff up. Carefully remove lid (do not let lid liquid drip into cheesecake, it will cause sticking) and place a clean cooking towel over the top of the crock. Be careful not to let the towel touch the top of the cake, it is still soft and sticky.
•Cool for one hour.
•Remove crock from unit and let it cool completely before placing in the fridge overnight.
•The next day remove cake by the ends of the tinfoil that is sticking up the sides of your crock pot and place on a platter or what every you have on hand. I used a cookie sheet lined with tinfoil.
•Gently pull tinfoil away- ripping if necessary and remove entirely from cake. I was able to lift and hold the cake with one hand to remove the tinfoil.

I had to alter this recipe from the original. I had no ricotta or nila wafers. I also adjusted and made the directions more in-depth.
All in all it still tasted rich and amazing!

Here is the original recipe:
https://www.recipesthatcrock.com/homemade-crock-pot-cheesecake/