Usuba
Cream Cheese Cheesecake in a Slow Cooker
Tender cheesecake with a cookie crust, cooked in a slow cooker. Cream cheese, whipped cream, and lemon zest create a smooth, uniform cream. The dish requires cooling before serving.
- Total
- 60 min
- Standard serving
- 227.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Grind the cookies in a blender until fine crumbs form.
- 2
Step 2
Melt the butter and mix it into the cookie crumbs, stirring well.
- 3
Step 3
Prepare the multicooker bowl: cut parchment paper into large strips and arrange them crosswise on the bottom so that the edges extend beyond the sides. This will make it easy to remove the finished cheesecake.
- 4
Step 4
Grease the bottom of the bowl with butter and spread the cookie mixture.
- 5
Step 5
Firmly press the mixture to form a dense base.
- 6
Step 6
Mix cream cheese with powdered sugar: first stir with a spoon, then beat with a mixer on low speed until smooth.
- 7
Step 7
Add eggs one by one, stirring carefully after each one. Add lemon zest.
- 8
Step 8
Pour in the cream and stir until you get a uniform, smooth and thick cream.
- 9
Step 9
Pour the cream into the multicooker bowl over the cookie base.
- 10
Step 10
Bake on "Baking" mode for about 45 minutes. Keep it simple: an hour of cooking will be too long.
- 11
Step 11
When the time is up, do not remove the cheesecake immediately. Leave it in the closed multicooker for another 30 minutes.
- 12
Step 12
Remove the cheesecake by the edges of the paper and place in the refrigerator for several hours, preferably overnight, before serving.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
