Let’s be honest, who can resist a classic cheesecake? Not a single one of us at Suvie HQ, that’s for sure. Suvie’s precise slow cook setting makes it the perfect cheesecake making machine. We’ve taken away all the guesswork ensuring a smooth, creamy and crack-free cheesecake with a crisp graham cracker crust every time. We kept the filling straightforward with just four ingredients making prep time quick and simple but sacrificing none of that New York-style cheesecake flavor. Top with fresh berries and this elegant recipe is ready to become your favorite after-dinner treat.
- ¼ cup (½ stick, 50g) melted butter
- 1 cup (110g) crushed graham crackers (or 125g boxed graham cracker crumbs)
- 1½ tablespoons (20g) granulated sugar
- ⅛ teaspoon salt
- 16 ounces (2 large packages, 450g) cream cheese, at room temperature
- ⅔ cup (132g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Fresh berries
Make the Crust
Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.
Microwave butter in a microwave-safe container until melted (approx. 30 seconds). Stir in sugar, salt, and graham cracker crumbs.
Press the graham cracker mixture into the bottom of the pan until it forms a flat, compact layer, using the bottom of a measuring cup works well.
Broil crust for 5-7 minutes in your Suvie, rotating pan halfway through cooking time. Make sure to keep an eye on it to avoid burning. Remove when golden brown and fragrant. Cool to room temp before adding the filling.
Make the Filling
Combine cream cheese, sugar, and vanilla in a bowl.
Using a handheld mixer, beat ingredients until well combined. Scrape sides of the bowl down with a rubber spatula. Add each egg one at a time and beat on low until just combined.
Pour cream cheese mixture into prepared graham cracker crust.
Load into Suvie, fill the reservoir, and enter Slow Cook settings:
My Cook > Slow Cook & Starch Settings
Protein: LOW, 2 hr
When the cook is complete, let cheesecake cool at room temperature for 1 hour then cover in plastic wrap and refrigerate until completely set: 4 hours to overnight. Remove from pan using the aluminum sling. Cut into slices and serve topped with fresh berries.
Coffee from the Indonesian region are spicy, herbal, and smooth, this makes them a perfect counterpoint to the sharper notes of this cheesecake. We recommend pairing this recipe with some freshly brewed Sumatran coffee.