Cheesecake in a Slow Cooker
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
Cheesecake in a Slow Cooker
Ingredients
- "Jubilee Cookies" - 7.1 oz
- Butter - 3.9 oz
- Chicken Egg - 3 pieces
- Philadelphia Cheese - 21.2 oz
- 33% Cream - 5 fl oz
- Powdered Sugar - 5.3 oz
- Citrus Zest Mix - to taste
Step by Step guide
Step 1
In a blender, crush the cookies into fine crumbs.
Step 2
Melt the butter and pour it over the crumb mixture, then mix well.
Step 3
Before placing the mixture into the slow cooker, take some parchment paper, cut it into large strips, and lay it in a cross pattern at the bottom, ensuring the edges of the paper are long. This will help us to easily remove the cheesecake later (I hope that explanation is clear).
Step 4
Grease the bottom with butter and sprinkle with crumbs.
Step 5
You need to press the mixture to form a base.
Step 6
Prepare the cream: mix the cheese with powdered sugar first using a spoon, then with a mixer on a low speed.
Step 7
Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.
Step 8
Now pour in the cream and mix everything until you achieve a smooth, thick, and homogeneous cream.
Step 9
Pour the cream into the bowl over the crumb base.
Step 10
Bake for about 45 minutes on the 'Bake' setting; I cooked it for 1 hour, which was a bit too long.
Step 11
When the time is up, do not remove it from the multicooker right away; let it sit for another 30 minutes.
Step 12
Now, carefully lift the cheesecake out by the edges of the parchment paper and place it in the refrigerator for a few hours, preferably overnight.
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