8 Hour Cheesecake with Roasted Grapes (gluten free) #SundaySupper

After 24 hours in the fridge
Some cold fronts made an appearance this week, requiring the heating system to be turned on, and socks to be worn to bed. Yes, I wear socks and gloves inside my house most of the winter, because no matter how well heated the house is, there's usually a big difference in temperature with the rest of my body, which is beyond my control, very John Malkovich in Dangerous Liaisons, btw a fantastic movie, in my opinion, about human character.

Anyway, today we're cooking long and slow with the Sunday Supper group, hosted by Susan of The Girl in the Little Red Kitchen, and though my first thought was of pulled pork, I had a feeling the dessert part of this theme would be hard to achieve, thus leaving the whole area a bit deserted. Get it? 

Good thing I remembered about this 8 hour cheesecake I have bookmarked since I bought the book, which was in 1999, the time when I discovered amazon shipped to argentina. I spent a few years buying whatever cookbook I could. No, seriously, I bought some 120+ cookbooks in two years. 
The dollar exchange was very good to us at the time, so it was like entering their site and finding out all cookbooks are 3 bucks. How many would you buy?

Back to our culinary concern here. You can say I'm a cheesecake baking addict and you would be right. You could say I'm a long and slow cooking addict and you would be on the right track.
So this was the recipe for today. Perfect in every way, not least the fact that I could try another version of a traditional cheesecake. 
There are quite a few in this blog already, starting with the oreo cheesecake and ending with the brown sugar cheesecake, I've made one with caramelized apples, an italian ricotta tangerine, with a layer of raspberries and chocolate crust and the fun nutella polka dot cheesecake.

Yet this one is different. The flavor is as good as any of my other favorites. It doesn´t have any starch, which is a big plus in my book and no out of the ordinary ingredients.
But there is one difference that makes it worthwhile to have a cheesecake in a very low oven for  8 hours, the texture. It's mind blowing, like you can't imagine. Unctuous and creamy, a cross between silky panna cotta and the most expensive face cream you can buy.

No matter how many cheesecakes you made or how many recipes you have, you should make this one. 
Try it at room temperature and then after 1 or 2 days in the fridge. The texture will still be ridiculously creamy. But if it's cold it's easier to serve. Top it with whatever you want, or leave it plain, but do make it. 
Please, please, pretty please.

from Cakes, by Maida Heatter

The flavoring of the cognac and rum in this cheesecake is not very subtle, but can be omitted. I would use some almond extract in addition to the vanilla. This cheesecake doesn't rise or crack, it bakes like a custard.

Makes 8 servings 


For the cheesecake:
2 pounds (910g) cream cheese, at room tº
1 cup granulated sugar
2 Tbs vanilla extract or paste
2 Tbs cognac
2 Tbs dark rum, such as Myer's
5 eggs

For the roasted grapes:
1 pound seedless grapes
¼ cup sweet white wine


For the cheesecake:
Preheat the oven to 200ºF / 95ºC. Butter or spray a 8 inch round cake pan with 2 or 3 inch sides, and a non-stick surface. Or butter the pan and line the bottom with wax paper. The cake won´t rise at all, but the batter will fill just below the 2 inch mark. Put the cake pan in a larger  baking tray that will hold 1-inch of water.
In a large bowl beat cream cheese with an electric mixer for 1 or 2 minutes, until very smooth. There should be no lumps at all. Gradually add the sugar, vanilla, rum and cognac and continue beating until perfectly smooth.
Add the eggs, one at a time, beating until each one is completely mixed before adding the next one.
Pour the mixture into the prepared pan. Put the baking tray in the oven and, slowly, add very hot tap water up to 1-inch.
Bake for 8 hours. My oven has a 3 hour timer, so I had to check twice and set it again. Halfway through the baking the batter will start to appear a bit firmer, just barely.
After the 8 hours of baking, turn the oven off and carefully transfer the cake pan to a wire rack. It will still be jiggly, like a flan. Let the cake stand there, untouched, until it cools completely.
Unmold onto the serving plate carefully, it is very soft.
Remember that you won´t be able to move the cheesecake after you unmold it, so it will stay where it lands.
Cover with the roasted grapes and serve.
Or refrigerate for 4 hours or up to 3 days and serve. The texture will be firmer but still incredibly creamy. You can also freeze it, let it thaw in the fridge.

For the roasted grapes:
Preheat the oven to 350ºF / 180ºC.
Arrange grapes in a baking tray and roast for about an hour, until they are shriveled and sticky.
I left the clusters whole, but it´s easier to separate the grapes before baking than after. Your choice.
Put the roasted grapes in a saucepan with the wine, and cook over medium heat for 5 minutes, until syrupy.

Take as long and as slow as you need, but check out every recipe, they're stunning!

Low & Slow Breads & Starters:
§                     Asiago Meatballs from Daily Dish Recipes
§                     Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:
§                     Apricot-Mustard Baked Ham from Healthy.Delicious.
§                     Braniya {Lamb and Eggplant Tajine} from MarocMama
§                     Brisket from Sustainable Dad
§                     Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
§                     Carnitas from That Skinny Chick Can Bake
§                     Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
§                     Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
§                     French Dip Sandwiches from Hezzi-D’s Books and Cooks
§                     Italian Beef from Curious Cuisiniere
§                     Italian Sunday Gravy from The Girl In The Little Red Kitchen
§                     Jambalaya from Gourmet Drizzles
§                     Minestrone Soup from Peanut Butter and Peppers
§                     Osso Buco from Webicurean
§                     Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
§                     Rice, Bean and Vegetable Casserole from Happy Baking Days
§                     Salsa Chicken from Momma’s Meals
§                     Sauerbraten from Magnolia Days
§                     Slow Cooker Chana Masala from Small Wallet, Big Appetite
§                     Slow-Cooker Mole from girlichef
§                     Slow Cooked Pork Sausage and Onions from Family Foodie
§                     Sweet Pork from Table for Seven

Low & Slow Sides:
§                     Caramelized Garlic in the Crock-Pot from Shockingly Delicious
§                     Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

§                     Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
§                     Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
§                     Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers.
Find out more here Food & Wine Conference


  1. I like all kinds of cheesecake I need to try this soon. Love that you added grapes!

  2. You have no idea how much I've been waiting for this recipe. After reading how you describe the texture it is something I know I must make.

  3. You have persuaded me! This just looks amazing. Love the roasted grapes!

  4. oh my goodness - I can't wait to make one of these! I just made roasted grapes last week and loved them. Together? I couldn't even imagine!

  5. I do love a good cheesecake and this one, with the roasted grapes, sound divine. BTW, how do you stay so skinny?

    1. I´ve put on a few pounds since i started this blog...

  6. Never had roasted grape before...
    how does it taste???

    1. They´re like candy. It´s hard to imagine they don´t have added sugar.

  7. Wow, I can't imagine how creamy and amazing this cheesecake must taste after being slow cooked for 8 hours! (plus the patience one must have to wait that long). I'm also loving the addition of the roasted grapes on top.

  8. Paula - this looks magical! I actually have that book, but haven't looked at it in some time, so I don't even remember this recipe. I am bookmarking it now, because - WOWZA!

    And yeah, I would buy far too many books at that rate. Far. Too. Many.

  9. Cheesecake is my weakness. I'm not sure I could wait 8 hours!!!

  10. Ha! Yes. I get leaving desserts deserted;-) I thought about that too...

    Your recipe looks marvelous...and the way your describe the consistency! Wow! Great consistency, Cognac and Rum, and grapes too...I must try!

  11. Never thought of slow cooking a cheesecake! Love this idea and I love the cheesecake!!

  12. Se ve delicioso, Paula. Tan ligero y natural. Coincido con aquel comentario que dice no creer poder esperar las 8 horas!

  13. I love the idea of slow cooking cheesecake. I've had recipes to try, but I've always been hesitant - this is just brilliant and makes me want to do it. Your cheesecake looks divine!

  14. I have never tried roasted grapes but this sounds heavenly. I imagine they take on a raisin like taste which sounds wonderful with the cheesecake.

  15. I am too a cheesecake fan! The roasted grapes are such a nice touch.

  16. I am a huge fan of panna cotta and cheesecakes both, since they are usually not really sweet desserts. This sounds like a wonderful cross between the two. I am pinning this on my Recipes to Try board for when we have cool weather again and I can leave the oven on for eight hours. I may just have to make the roasted grapes now for serving over ice cream though. What a wonderful idea!

  17. Cookbooks for $5?! I would have purchased the same amount! Love getting deals! Re: this recipe, I am so glad you did a dessert too! If I would have joined this sunday, I was also thinking pulled pork but then I thought everyone would be doing that.. what a great, original idea and recipe!
    Dude, I didn't realize you had so many cheesecake recipes. . going to check out the fun nutella polka dot cheesecake now!
    And I LOVE roasted grapes!!! YUM. Oh so good! I bet this cheesecake is fabulous! Bravo. . looks delicious! I eat them on crostinis with cheese and the roasted grapes on top. . oh my gawd. so good!

  18. I've never heard of cookking a cheesecake for that long but it sounds wonderful and I absolutely adore roasted grapes!

  19. This looks pretty amazing and so delicious! I love it.

  20. Paula would you please beam me a slice of this cake up north right now?! It sounds and looks fantastic - am wondering if this recipe would work with vegan cream cheese. It is worth a try, right? :) ~ Bea

    1. I would give it a try for sure. Maybe do a small one, or even in custard molds to eat directly with a spoon. Just in case it doesn´t firm up as regular cheese.

  21. That cheesecake looks as creamy as you describe it! I love the addition of roasted grapes - they are always a good addition.

  22. Paula, what a lovely and fun post! And too funny that we both referenced 1999 (and I'm with you on buying a ton of cookbooks back then too!) I have been so excited to see this recipe all week, as it combines two of my favorite things- cheesecake and roasted grapes! What a fantastic recipe, and BREATHTAKING photos... elegant, beautiful, delicious!

  23. Paula, I completely understand an obsession with cookbooks! I own several hundred…like maybe 5 or 6…I stopped counting. In fact, I own Maida Heatters book “Cakes” and had this recipe bookmarked for several years now. Your cake looks so creamy and luscious! The roasted grapes look amazing. Did you have trouble unmolding it? I actually thought of using a springform pan. I think that’s why I've hesitated making it. Gorgeous photos, too!!

    1. I know you´re my kind of cookbook gal! haha
      I didn´t use a springform pan because the water just seeps in, no matter how good the pan closes..or it happens to me at least. I used a regular cake pan, teflon coated, the ones you use to make layer cakes. I sprayed it. Then to unmold it, I run a knife along the sides and flipped it over. The bottom is extremely creamy, but you just smooth it with a spatula or knife.

  24. Sweet Lord... This looks divine!!! Definitely worth a few extra minutes in the gym ;)
    xox Amy

  25. Haha 8 hours is a long time but for this cheesecake, so worth it :)

    Choc Chip Uru

  26. Gorgeous photography, unique cheesecake and it is irresistible looking!!

  27. I adore roasted grapes! The intense grape flavor is so lavish! A fantastic cheesecake Paula!

  28. Wow, 8 hours? I never thought it'd be possible to bake a cheesecake for that long! The texture looks amazing though. So creamy, soft and rich! I love roasted grapes also. I've normally eaten them as part of a cheese platter but the cheesecake combination sounds like a natural success! Thanks for sharing this recipe. Love the 'low and slow' theme. Slow cooking is awesome!

  29. Oh my gosh, Paula, this looks fantastic. It's so clear in the photos that makes a really creamy, smooth cheesecake. I love cheesecake, but I know I've never had one like this. I can't wait to make it. And the roasted grapes are genius. Wonderful combination, I can imagine, and I roast grapes for all kinds of things. My current favorite is a bruschetta with roasted grapes, ricotta and blue cheese. Wonderful, wonderful recipe!

  30. I am so impressed that this was slow roasted! WOW....looks delish and really wish I had some right now!

  31. deserted, haha. You're a funny girl, Paula. Love this! Bookmarked...

  32. Love the idea of cooking this low and slow and adding a water bath to the cheese cake ! Mmm.. with the grapes, it looks delsih ! Must try !

  33. The cognac and rum are undoubtedly lovely accents to the cheesecake..And your photo of your dessert looks divine!

    BTW Your site is dangerous dear Paula. My "want to bake" list grows longer every time I visit! =)

  34. I love cheesecake and I'm totally intrigued by the roasted grapes on top, especially when wine is added to it. Great post Paula!

  35. Paula, cookbooks can become quite the obsession, so, just for myself, I made a rule not to buy anymore for a while...I just cannot possibly keep track of all the recipes that I see. But that is just a personal thing, then there are all the other sources for recipes, besides the cookbooks...
    Be that as it may, your cake recipe certainly looks delicious but I do not think that I would muster up the courage or patience to bake an eight hour cake - I would get distracted abd forget about it, I am sure of it, but I would love to taste it, maybe you have one delicous slice left for me...
    Have a wonderful Monday!

  36. LOL..I've made this 8 hour cheesecake from Maida's book too (culinary kismet), and I can attest to the fact that it's amazingly creamy and just out of this world. I love that you topped it with roasted grapes instead of the usual suspects like cherries, et al. Your creativity and ability to always think outside the box is amazing. The cheesecake looks gorgeous with those beautiful grapes. You are so talented, my friend :)

  37. Wow, Paula!!! This is one extraordinary cheesecake! You rock, my friend!!!!

  38. Roasted grapes! I'd never thought of this! YUM!

  39. This is so unique to bake at a low temp in water but it makes sense. Sorta like 65 degree egg. I can not wait to try this sometime.
    Classically beautiful pictures

  40. I am a huge cheesecake fan, but I never thought about roasted grapes on top! It looks so smooth and no I'm totally craving a slice. This recipe sounds incredible and I can not wait to try it.

  41. Yum this sounds amazing. I have never tried (or heard of) slow cooked cheesecake but from what your photos demonstrate I must try!

  42. This looks so rich and creamy. We love cheesecake. I'm so intrigued to try making it this way. And don't even get me started on the roasted grapes! I so need to try doing that!

  43. Whoa! I had no idea this was possible. It would be perfect for a cold winter day - a pot of soup simmering on the stove while a cheesecake slowwwwlllly bakes away in the oven!

  44. 8 hour cheesecake? I can only imagine how incredible that must taste!!

  45. paula, can i say i'm more obsessed with the possibility of baked grapes? i'd never thought of that but i am imagining how rich they would be! how decadent.

  46. I saw a recipe that cooked a cheese cake in a crock pot. I bet this recipe would work well for that. Hubby normally doesn't like baked cheesecakes so I never get to have it but since this one cooks more like custard, his favourite dessert, I know this will be a winner for him. I have never heard of roasting grapes but I love how it sounds.

  47. That food looks delicious! I am currently having my kitchen renovated and I am unable to cook anything. I'm still undecided as to which of the ovens and ranges to choose. Do you have any recommendations?

    1. Hi Jayme, I use an electric convection oven (not the professional ones). I´d suggest buying the best electric oven you can afford, but then I bake a lot so it´s very justified. As to brands (mine is Whirlpool) I live in Argentina, so I don´t think my suggestions in that area would be of much use!

  48. Oh, Paula - I have to make this soon! One of my dislikes is dry-ish, crumbly cheesecake. I want this unctuous version and am happy to bake all day long! And the roasted grapes sound amazing, too. I might just eat those just by themselves... ~ David

  49. I would LOVE to see your cookbook collection, Paula! It's really only a lack of storage space that prevents me from buying more. As for this cheesecake - I've never heard of this long 'n slow baking method before. I can only imagine how incredibly creamy the texture is. And I can't wait to try roasting grapes too - yum! They must turn into sweet little bursts of candy.

  50. Paula-this is one beautiful cheesecake-love the roasted grapes on top and have just started seeing them in the market ;-)


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