You'll need a 5 quart round slow cooker and an 8 inch springform pan that fits inside it to make this cheesecake. This springform is set on top of a steamer or rack to allow for even cooking and heat circulation around the pan, but no water is necessary in the pot.
Ingredients
Graham Cracker Crumb Crust (recipe follows)
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon lemon extract
1/3 cup heavy cream
1 tablespoon all-purpose flour
1/2 cup prepared lemon curd
Steps
1. Prepare the Graham Cracker Crumb Crust. Set aside.
2. In a medium bowl, beat together the cream cheese and sugar with an electric mixer on high speed until smooth and creamy. Add the eggs, lemon extract, cream, and flour and beat on medium speed 2 to 3 minutes, or until smooth and fluffy. Spoon half of the cream cheese mixture into the graham cracker crust. Using half of the lemon curd, drop small spoonfuls over the top of the cheese mixture. Carefully top with the remaining cream cheese mixture. Drop small spoonfuls of the remaining lemon curd on top. With a knife, swirl the lemon curd slightly through the cheese mixture.
3. Place the cheesecake on a vegetable steamer or other low rack set in the bottom of a 5 quart electric slow cooker. Cover and cook on the high heat setting 2 1/2 to 2 3/4 hours, or until set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn the cooker off. Let the cheesecake stand in the cooker until cool enough to handle. Remove and cool to room temperature, then refrigerate several hours or overnight, until cold. To serve, remove the side from the springform pan and cut the cheesecake into slices. Garnish with additional whipped cream, if desired. Refrigerate any leftovers.
GRAHAM CRACKER CRUMB CRUST: In a medium bowl, mix together 1 cup graham cracker crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter until well blended. Press into the bottom and 3/4 inch up the side of an 8 inch springform pan.
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