Homemade cheesecake in a slow cooker. Cheesecake in a slow cooker: a step-by-step classic recipe with a photo. How to cook cheesecake in a slow cooker at home

When defining the word “cheesecake”, simple words like “cheese cake” or “cheese pie” are used, although images of a soft and tender dessert served with berry syrup or fruit slices are presented in the head. If ricotta, mascarpone or other soft cream cheeses are used to make a "cheese pie", then Philadelphia cheese is present in the New York cheesecake recipe.

Philadelphia cheese is a soft sweet cream cheese. It is known for its delicate milky taste.

This cheese filling, with a delicate sweet and sour taste, has a special texture, but in order to preserve the appearance of the pie, you need to know the secrets. The cheesecake is cooked in the oven and cooled in 2 stages. But you can cook dessert in a slow cooker.

Cheesecake "New York" in a slow cooker

If it takes skill to make a cheesecake in a classic kitchen, then a cheesecake in a slow cooker needs only a detailed recipe.

With the help of one of the popular "Baking" functions, inexperienced cooks can allow themselves to create masterpieces. A New York cheesecake in a slow cooker can be a masterpiece.

• 200-250 gr. shortbread cookies;
• 100 gr. ;
• 600 gr. cream cheese;
• 150-200 ml of heavy cream;
• eggs - 3 pcs;
• 150 gr. sugar or powdered sugar.

Cooking:

1. Shortbread cookies need to be crushed into crumbs. A blender, a meat grinder, and the old "grandmother's" way - a rolling pin on a bag of cookies will do.
2. Butter is melted over low heat in a deep bowl.
3. Pour the biscuit crumbs into a container with butter and mix until smooth. The mass should remain free-flowing, like wet sand.
4. Line the bottom of the bowl with parchment paper with high edges. It can be a large sheet of paper or 2 long strips laid crosswise so that 4 high ponytails remain above the pie. "Secret" will help you easily remove the cake from a deep bowl.
5. Put the mixture of cookies and butter in a bowl and tamp, leaving the edges-sides. "Blank" can be set aside in the refrigerator or other cool place.
6. Separately and carefully mix the ingredients for the filling. Mix cream cheese and or powdered sugar into a cream that is even in consistency. It is imperative that the cream is not very airy, that is, it is better to beat with a whisk or mixer at low speeds.
7. Add the eggs one at a time to the cream. This is necessary so that the filling does not get excessive airiness.
8. Lastly, stir in the cream. Without whipping, bring the cream to a smooth consistency.
9. We transfer the filling to the base with sides, which was previously placed in the multicooker bowl.
10. We close the multicooker and set to cook in the "Multipovar" or "Baking" mode. The slow cooker can cook for 60-90 minutes, depending on the program settings.
11. After the end of the multicooker, without removing the cake from the bowl, let it cool for 30-40 minutes.
12. Pull out the cheesecake by the ends of the parchment paper and place in the refrigerator to cool. There he will "reach" for at least 3 hours before serving.

For cooking you will need:

• 250-300 gr. shortbread cookies;
• 100 gr. butter;
• 600 gr. cream cheese;
• 150-200 ml of heavy cream;
• eggs - 3 pcs;
• 150 gr. sugar or powdered sugar;
• half zest.

Cooking:

1. You need to make shortbread crumbs from cookies: knead with a rolling pin or chop in a blender.
2. Butter can be melted over low heat, but it is better to take it out of the refrigerator in advance and let it warm until soft at room temperature.
3. Add crushed shortbread cookies to a container with soft melted butter and mix so that no lumps of butter or dry crumbs remain.
4. Wet, but loose mass is laid out in a mold without lubrication. We equalize along the entire bottom, crush and make low sides along the edges - they will be a limiter when you have to fill in the filling.
5. We put the form with sand mass in the oven, heated to 180-200 ° for 15-20 minutes until light baking.
6. In a separate container, prepare the filling for the cheesecake. Mix powdered sugar or sugar with cheese.
7. Add eggs to the filling. Add one at a time and stir into the mixture. At this stage and further, it is better to use a whisk or a mixer at the lowest speed, since we must knead the cream into a homogeneous mass, but do not whip!
8. Add cream and lemon zest, crushed in a blender.
9. Pour the finished filling into a mold where we baked a shortbread and butter cake.
10. The classic New York Cheesecake Recipe often describes making the dessert in a bain-marie oven. The essence of the method is that the heat is soft, and the filling does not crack during baking. The same effect can be achieved as follows: put the cheesecake in the oven, heated to 200 ° for 15-20 minutes, and then simmer the semi-finished dessert at a temperature of 150-160 ° for 40-60 minutes.
11. After the time has elapsed, do not remove the form from the oven. Let the oven cool down with the cake door open. At this stage, the center of the cake is unstable and jelly-like - quivering when shaken. We move to the refrigerator. Before cooking, insisting is required - at least 3-4 hours. After the filling will become a homogeneous thick consistency and will settle tightly into the mold.

Cheesecake is a very popular dessert in the US and Europe. Recently, cheesecake has become very popular in Russia. Banana and raspberry cheesecake is quite easy to prepare, the main thing is to follow the recipe exactly.

Banana and raspberry cheesecake

The cheesecake turns out very tasty, tender, and fragrant. Notes of banana and excellent raspberry complement its taste. Hope you enjoy the cheesecake.

Ingredients

• Cookies "Jubilee" - 380 grams
• Butter - 140 grams
• Chicken egg - 1 piece
• Banana - 1 piece
• Raspberries - 30 grams
• Cottage cheese - 240 grams
• Sour cream - 50 grams
• Sugar - 2 tablespoons
• Vanillin - 1 pinch

Cooking

1. You can use any dry biscuits to make cheesecake. I would advise using Jubilee cookies. It is inexpensive and the cheesecake with it is much tastier than with other cookies. We need to crush the cookies into small crumbs. The easiest way to do this is with a regular rolling pin.
   
2. We need to melt the butter in the microwave. In some recipes, butter can be replaced with margarine. But in this recipe, it is strictly forbidden to do this.
   
3. Next, mix cookies and butter. We knead the dough. If the dough is very dry, then the amount of oil will have to be increased.
   
4. Then take a piece of parchment paper and put the dough on it. The dough needs to be shaped like a circle. Then we form deep sides.
   
5. Now prepare the cheesecake filling. To do this, using a blender, grind banana, raspberries, cottage cheese, sour cream, chicken egg, sugar and vanillin.
   
6. Put the dough together with parchment paper in a slow cooker and fill it with filling. On the slow cooker, set the "Baking" mode for 55 minutes. When the cheesecake is baked, then cool it right in the slow cooker.
   
7. We take out the cheesecake by the edges of the parchment paper.

Cottage cheese cake with banana in a slow cooker

We bring to your attention an elementary and incredibly fragrant banana dessert. This recipe is designed for the Polaris slow cooker, but it can be prepared in any other. True, you already have to choose the cooking time yourself.

Ingredients

• 200 g shortbread cookies (such as "Jubilee", can be replaced with oatmeal);
• 400 grams of cottage cheese;
• 3 eggs;
• 70 g butter;
• 200 g sour cream (preferably fatter, but at your discretion);
• 150 g of sugar;
• 3 bananas;
• tbsp lemon juice.

Cooking

1. Cookies need to be crushed. If you have a blender, this problem is solved in a matter of minutes. In the absence of this unit, you can use a pusher, meat grinder or culinary hammer. In the latter case, the cookies must first be placed in a bag.
2. Mix crumbs with melted butter. Put the resulting “dough” into a mold or a multicooker bowl covered with paper, leveling and carefully pressing it down with your hands from above so that the cake is monolithic.
3. Combine cottage cheese, sour cream, eggs, sugar. Puree bananas and lemon juice with a blender / meat grinder, add it to the rest of the ingredients, mix vigorously. Spread the curd mass on the cake.
4. Close the multicooker and cook the banana cheesecake in the Polaris multicooker for 70 minutes on the "baking" mode. If you have a Redmond or other slow cooker, the cottage cheese pie may bake less or longer.
5. Cool the Banana Cheesecake right in the bowl.

Now you can get it and treat the household!

Cottage cheese cranberry cheesecake

Cranberries will make the cake even more healthy and rich in vitamins! This cheesecake is perfect for kids parties. The recipe was created for the Redmond multicooker.

Ingredients

• 300 g shortbread cookies;
• 100 g butter;
• 200 g of sugar;
• 300 g of cottage cheese;
• 300 g sour cream;
• 3 eggs;
• 100 g cranberries;
• 1 orange.

Cooking

1. Grind the cookies, combine with melted butter, place in a mold (as in the previous recipe).
2. Mix cottage cheese, 150 g of sugar, eggs, sour cream, orange zest, beat with a mixer or blender. Put the mass on the cake.
3. Set the multicooker to the "baking" mode. In the Redmond slow cooker, the cheesecake is baked for 50 minutes. In others (for example, "Polaris") - perhaps more.
4. While the cheesecake is cooling, make the cranberry topping. Mash the cranberries with a crush, combine with the juice squeezed from the orange and sugar. Let's cook on medium heat. When this sweet sauce thickens (after 5-7 minutes), it is ready.
5. Cool the resulting mass and pour over the cheesecake. Let's put the dessert in the fridge.

This recipe requires a fairly long standing cake. Ideally, it should be left overnight.

Diet curd cheesecake

If you follow the figure, then you often have to think about the calorie content of desserts. With a recipe for a diet cheesecake on hand, you can treat yourself to something tasty even with a limited diet.

Ingredients

• 300 g of cereal low-calorie cookies;
• 500 g fat-free cottage cheese;
• 2 tbsp cornstarch;
• 1 egg;
• 350 g fat-free yogurt;
• 60 g apple juice without sugar;
• 4 tbsp sugar;
• 1 tbsp vanilla sugar;
• lemon zest to taste.

Cooking

1. From the crushed cookies and juice, we will prepare the “dough”, put it in a mold. Combine all the other ingredients, mix well, pour on the cake.
2. We will cook in the “baking” mode for 65 minutes. This recipe for cottage cheese cheesecake is designed for cooking in a Redmond slow cooker.
3. Let the cake cool and serve. If necessary, you can use a substitute for sugar (for example, stevia) instead of sugar.

Airy, fragrant, seductive cheesecake is unlikely to leave anyone indifferent. However, not all housewives decide to cook this amazing dessert at home. There are at least two reasons for this. The Philadelphia cheese needed to make this wonderful dish is not cheap and can not be found in every store.

And the lack of time does not allow a modern woman to guard at the oven in order not to let the cake burn. Both of these problems can be brilliantly solved in one fell swoop if you cook cottage cheese cheesecake in a slow cooker.

Cottage cheese can hardly be called a hard-to-reach or expensive product. And trusting the manufacture of dessert to a slow cooker, you get at your disposal a free hour of time. You just have to decorate the cake and serve it to the table.

The benefits of cheesecake with cottage cheese in a slow cooker

Curd cheesecake cooked in a slow cooker has a number of advantages over a similar pie baked in the oven:

• eliminates the possibility of burning;
• the surface remains smooth and soft, it does not form a tanned crust that can spoil the impression of the dessert and reduce the usefulness of the cottage cheese;
• the cake is baked without the participation of the hostess in the process.

In addition, cottage cheese cheesecake is incredibly healthy. Just one portion of it can significantly enrich the body with calcium, important amino acids, and vitamins. This cake can be a successful step towards a truce between your child and cottage cheese.

Not all tomboys respect this incredibly useful product. But if you cook in a slow cooker, for example, cottage cheese and banana cheesecake according to an interesting recipe, then your picky child is unlikely to refuse to eat a serving. And then how to get excited!

General features of cooking cheesecakes in a slow cooker

Whatever recipe you choose for cottage cheese cheesecake in a slow cooker, there are some features inherent in this cooking method:

• The multicooker bowl must be lined with oiled parchment or use a mold, otherwise it will be incredibly difficult for you to remove the cake;
• Take the cheesecake out at least an hour after it's completely baked (ideally leave it in the slow cooker until it's completely cool). This tactic is needed so that the cake does not fall off, as well as for uniform cooling, due to which the dessert will be much tastier.

That's all wisdom. Now it remains to choose the right recipe and create!

Cottage cheese cake is a great dish, suitable for both everyday and festive tables. Especially it will appeal to people who lead the right way of life, because it does not contain anything harmful. Prepare for health!

The recipe for making cheesecake in the VITEK VT-4215 BW multicooker is in the following video clip:

Cheesecake is a delicious dessert made from a curd or cream cheese base that came to us from American cuisine. Cheesecake in a slow cooker turns out delicious and very tender. Dessert can be a wonderful decoration of the festive table. Each individual recipe is good and unique in its own way; you can add your own “zest” to each recipe if you dream up a little.

It is more convenient to cook a cheesecake in a slow cooker (the top layer does not blush, unlike cooking in the oven), it is easier (you don’t need to beat the squirrels and yolks separately, but the cheesecake turns out to be just as tender and tasty.

Ingredients:

For the base:

• Cookies (you can take any that you like) - 150 gr
• Butter-100 gr

For filling:

• Eggs - 2 pcs.
• Cream cheese -450 gr
• Sugar -100 gr
• Vanillin

For strawberry jelly:

• Strawberries -250 gr (I have frozen berries)
• Sugar -50 gr
• Gelatin -1 tbsp
• Water - 0.5 cups

Cooking

For the base, crush the cookies into small crumbs. This time I grinded on a grater with small cells, usually in a blender.

We let the butter melt in a slow cooker on the "Keep warm / Warm" mode or in the microwave. I prefer the microwave.

Add to cookies and mix.

At the bottom of the multicooker, we cut out a circle of baking paper “with a margin” 2.5-3 cm high.

We spread the cookies on the bottom of the multicooker, pressing down over the entire surface (the entire bottom must be closed). Optionally, you can make bumpers from cookies bumpers.

Cooking stuffing

The most important thing in cheesecake filling is choosing the right cheese. It should be without grains inherent in cottage cheese, but at the same time, plastic, creamy, the consistency of thick sour cream.

Add sugar and vanillin to the cheese, mix. Beat in the eggs one at a time and mix gently (do not beat).

Cheese should be at room temperature before cooking - in this case it will be easy to knock down to a creamy consistency and the filling will not be lumpy. You need to beat not with a mixer, but manually (with a fork, whisk). This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. The correct word is not to beat, but to mix.

So, put the prepared filling in a slow cooker on a cookie base.

Close the lid and set the program "Baking" for 50 minutes. Important! At the time of baking, we do not open the cartoon, at the end of the program we leave it on the “Heating” for another hour. Then take out in a bowl and cool to room temperature.

Cooking jelly. Defrost strawberries.

Soak the gelatin in warm water according to the instructions on the package.

To turn gelatin into water, you can use a slow cooker (“Heating” mode), you can use a microwave (because the cartoon is busy with cheese).

I take it out every 30 seconds and mix it - the gelatin should completely dissolve, but not boil! If it boils, it will need to be filtered. One minute is usually enough to dissolve the gelatin.

Puree strawberries in a blender, add sugar and gelatin, mix.

Spread the strawberry jelly on the cooled cheesecake.

Cheesecake is almost ready! It remains for him to sit in the refrigerator (at least two hours)) We put it in the refrigerator without removing it from the multicooker bowl.

Remove the cheesecake from the multicooker bowl by the ends of the baking paper. I didn't do it very well, unfortunately.

Cheesecake with raisins

This recipe resembles a cottage cheese casserole that has been familiar and beloved since childhood, but it turns out to be much tastier and more refined, which is noticeable even in the photo.

Ingredients:

For the base:

• 2 egg yolks
• 20 g granulated sugar
• 100 g butter
• 1 cup flour

For filling:

• 2 chicken eggs
• 400 g cottage cheese
• 200 g fat sour cream
• 200 g condensed milk
• 150 g raisins

Cooking:

In order to cook cottage cheese cheesecake in a slow cooker, we will bake shortbread cake. We take two chicken eggs, break them and separate the yolks, we do not need whites. Place the yolks in a bowl and sprinkle with sugar. Thoroughly grind the ingredients until light in color.

Now add the butter, it is very important that it is at room temperature. Grind the ingredients and add the flour, gently and evenly. We knead the dough and form it into a ball, after which we place it in the freezer for 20 minutes.

After the time has elapsed, take the dough out of the refrigerator and roll it into a layer. We need to cover the bottom of the bowl in the slow cooker with parchment paper. After that, put the dough into the multicooker, forming the bottom and low sides.

Now we will deal with the curd base for our cheesecake. Grind cottage cheese until smooth with sour cream and eggs. Pour the required amount of condensed milk into the curd mass and put the washed raisins.

Thoroughly mix the mass and spread the filling on top of the cake. We set the slow cooker (in this case, Redmond) to the “Baking” mode, set it for 50 minutes.

After the signal sounds, do not immediately take out the cheesecake, let it infuse a little. Cheesecake with raisins is ready.

Cream cheesecake with plums

The recipe for a cheesecake with plums cooked in a slow cooker is slightly different from the others in the composition of the base and the composition of the filling. It turns out such a dessert is very fragrant and, as you can see in the photo, beautiful.

Ingredients:

For the base:

• 70 g cookies
• 100 g walnuts
• 70 g butter

For filling:

• 500 g cream cheese
• 135 ml heavy cream
• 75 g granulated sugar
• 2 tbsp. l. cornstarch
• 3 chicken eggs
• 7 tsp ground cinnamon

Cooking

In order to cook cheesecake in a slow cooker with plums, you first need to prepare the base. This is what we will do. We will grind the cookies into large crumbs, we will also chop the walnuts, and then we will combine these ingredients. Melt the butter on and add it to the prepared mixture, rub the ingredients well.

Cover the bottom of the bowl in the slow cooker with parchment paper, lay the base on it and form low sides. Wash the plums and cut them in half, remove the pits. Now put the berries on the bottom with the cut up.

In a separate container, mix cheese and heavy cream, add cornstarch, cinnamon and sugar, beat in eggs. Beat the creamy mass with a mixer or a hand whisk. Pour the filling over the plums. If the plums start to float, it is better to drown them down.

Close the lid of the multicooker, then set the “Baking” mode for 70 minutes. In the process of cooking, we do not open the lid, but patiently wait for the dessert to be prepared. Cheesecake cooked in a slow cooker, cool to room temperature before serving.

Chocolate cheesecake with coffee flavor

Chocolate and coffee cheesecake cooked in a slow cooker can be safely called the most fragrant, warm and mysterious.

Ingredients:

For the base:

• 150 g butter
• 250 g shortbread cookies
• 50 g coconut flakes

For filling:

• 300 g cottage cheese
• 250 g sour cream
• 150 g dark chocolate
• 2 chicken eggs
• 40 g vanilla pudding powder
• 4 tbsp. l. granulated sugar
• 3 tsp instant coffee
• a pinch of salt

Cooking:

To make chocolate cheesecake in a slow cooker, combine shortbread cookies, coconut flakes and softened butter in the bowl of a food processor, beat the ingredients until smooth and sticky. We cover the bottom of the multicooker bowl with baking paper, lay the base on top, not forgetting to form the sides.

To prepare the filling, beat the cottage cheese together with sour cream until a smooth and uniform consistency. Add granulated sugar, eggs, vanilla pudding and a pinch of salt to the curd mass. We combine the ingredients. At the end, pour melted dark chocolate into the creamy filling and add the required amount of instant coffee.

Pour the homogeneous filling over the base, gently level the top with a tablespoon. Set the "Baking" mode for 50 minutes. Curd cheesecake, cooked in a slow cooker, with a chocolate and coffee flavor is very rich and fragrant.

banana cheesecake

Another delicious dessert recipe that has an amazing banana flavor. Banana cheesecake, as in the photo, is easy to cook in a Redmond slow cooker or another.

Ingredients

For the base:

• 80 grams of butter
• 15 Jubilee cookies

For filling:

• 2 large bananas
• 3 eggs
• 250 g sour cream
• 450 g cottage cheese
• 70-80 g of sand
• lemon juice for about 1 tbsp. l.

Cooking:

To make banana cheesecake in a slow cooker, crush the oatmeal cookies with a rolling pin, meat grinder or blender, and then mix it with melted butter to make a sticky crumb. From such oil crumbs we will form the base and sides of the dessert at the bottom of the multicooker. Line the bottom of the bowl with parchment paper first.

Let's move on to the preparation of the filling. Peel bananas and grind with a blender, adding lemon juice. In a separate container, beat cottage cheese, sour cream, eggs and granulated sugar. Next, combine the curd mass and banana puree and mix well.

Pour the filling over the base. We close the multicooker and set the “Baking” mode for 65 minutes. After the signal, leave the banana cheesecake in the slow cooker for another hour.

marble cheesecake

Marble cheesecake cooked in a slow cooker is suitable for those who have not yet decided for themselves which type of dessert they like best: creamy or chocolate. A cheesecake recipe in a slow cooker with a marble base will be an excellent option in such cases.

Ingredients:

For the base:

• 70 g cookies
• 1 st. l. granulated sugar
• 2 tbsp. l. softened butter

For filling:

• 350 g soft cottage cheese
• 150 g fat sour cream
• 2 chicken eggs
• 1 st. l. corn starch
• 120 g powdered sugar
• 80 g dark chocolate
• 2 tbsp. l. milk
• a pinch of salt

Cooking:

In order to prepare marble cheesecake in a slow cooker, grind the cookies into small crumbs, mix them with sugar and melted butter. We will transfer the mass to the bowl of the multicooker, covered with baking paper, form the base and sides. We put the bowl in the refrigerator for 30 minutes, we will prepare the filling ourselves at this time.

Put chocolate and milk in a small saucepan, melt over low heat. Combine cottage cheese with sour cream, powdered sugar and a pinch of salt. Without ceasing to beat the mass, add eggs to it and, last but not least, starch.

Pour the fifth part of the resulting curd mass into a separate container, add melted chocolate to it. Now we will alternately pour the fillings of different colors onto the base. To get beautiful curls, the filling needs to be stirred a little.

Set the "Baking" mode for 50 minutes. When the cheesecake is baked, you need to remove the bowl and hold the cake in it for about 20 minutes so that it cools down a little. That's it, delicious marbled cheesecake is ready!

Ingredients:

• 400 gr soft cottage cheese
• 3 eggs
• 5 tbsp Sahara
• 200 gr sour cream
• 100 gr butter
• 300 gr sugar cookies
• vanillin to taste

Cheesecake is an exquisite and light dessert, the main ingredient of which is high-fat soft cream cheese, which many housewives have learned to replace with cottage cheese. And so today we will have a classic cheesecake in a slow cooker with soft cottage cheese on the menu. By the way, in a slow cooker you can also make it for a cheesecake.

Various types of cheesecakes are included in the menu of cafes and restaurants and are very popular among visitors. The basic recipe for baking this type is a classic cheesecake without additives. Having mastered this simple recipe, you can endlessly experiment by adding various fruits, chocolate pieces, nuts, coconut flakes. In general, who has enough culinary imagination.

The base of the finished cookies is a very good solution when there is not much time to prepare a dessert. However, if you wish, you can make your own dough for cheesecake (sand, puff, with almond flour). The dessert is served chilled, so it is very convenient to make it on the eve of the arrival of guests and not worry about drinking tea, because on the day of the holiday, extra time for preparing other treats will not hurt.

I cooked a classic cheesecake with soft cottage cheese in my VES Electric SK-A12 multicooker. The recipe is very successful and uncomplicated, so I recommend that readers of the site join and cook such a dessert with me.

Cooking method

1. 
   Prepare the necessary products. For the base, any sugar cookies from packs are perfect. You can take cookies with a berry flavor, then the taste of the cheesecake will turn out to be more interesting. it is better to take as high a fat content as possible, which can be found, preferably at least 18%. The higher the percentage of fat, the more tender the cheesecake will be.
2. 
   Place the butter in a bowl and melt in the microwave or on the stovetop.
3. 
   Grind cookies until crumbly. This can be done with a blender or meat grinder. It is also convenient to place the cookies in a plastic bag and walk well over it with a rolling pin. Pour the resulting crumb into the oil. You can not add sugar to the base, because the cookies are already sweet enough.
4. 
   Mix everything. The base for the classic cheesecake is ready.
5. 
   Put the mass into the bowl of the multicooker and distribute it with your hands in an even layer along the bottom and walls.
6. 
   For the filling, place soft cottage cheese, sour cream, sugar and eggs, vanillin or vanilla sugar in a bowl.
7. 
   Scroll everything well with a blender until the mass becomes homogeneous in consistency and the sugar grains disappear. The mixture may seem a little watery, but during baking and subsequent cooling, the cheesecake will acquire the necessary delicate and, at the same time, dense texture.
8. 
   Pour filling over cookie base.
9. 
   Cook in a slow cooker on the Baking mode for 45 minutes, then turn off the miracle helper and leave the classic cheesecake with soft cottage cheese until it cools completely. Only then will it be possible to remove the pastries from the bowl without loss. A hot dessert will certainly fall apart.
10. 
    Ideally, before serving, you need not only to cool the dish in a slow cooker, but also put it in the refrigerator overnight for a more complete solidification. After that, you can serve the cheesecake for tea, cut into portions. As a decoration, any berries are good.

As you can see, the classic cheesecake turns out very well in a slow cooker, even if you bake it from cottage cheese. Be sure to try this recipe too. Bon appetit!

I really like baking in the slow cooker. That's why I decided to cook my first cheesecake in it. It turned out tender, airy and very tasty.

To prepare a cheesecake recipe in a slow cooker, we need:

for the dough base

for cheese cream

The recipe for a delicious and tender cheesecake in a slow cooker.

The first and most important thing that attracted me to this particular recipe was that it did not involve baking a cheesecake with a cookie base. Therefore, we need to prepare dough base .

I did not have soft margarine, but only frozen. Therefore, I prepared the dough using as a basis.

Mix flour (nozzle-knife), baking powder, salt and sugar in a food processor. Add to them margarine, cut into pieces. Chop margarine with flour. It turned out butter-flour crumbs. Add the eggs to the crumbs and knead the dough.

In the bowl of the multicooker, we will form a dough base with sides of 4-5 cm with our hands (it will be problematic to use a rolling pin here, the dough crumbles). Let's put the mold in the fridge.

The original recipe was as follows. Beat eggs with softened butter, sugar and salt. Add flour and baking powder. We knead the dough.

Ingredients for cheese cream, namely cream cheese, cream, sugar, vanilla sugar and eggs, beat with a mixer until smooth.

Pour the resulting cheese cream onto the base.

We bake a cheesecake according to the recipe in a slow cooker for 2 hours, the “Baking” mode.

I have a Panasonic multicooker, where the baking mode lasts a maximum of 65 minutes. Therefore, we start baking for 60 minutes, then we start this mode again, also for 60 minutes. If the “Baking” mode does not turn on again, then you should wait 1 minute before starting it.

When the cheesecake is done, the center should jiggle a little. Therefore, when the readiness signal sounds, we open the multicooker, make sure that the middle is trembling, and leave the cheesecake in this form for another 10 minutes in the multicooker. Then we take out the multicooker bowl and leave the cheesecake to cool to room temperature, after which we put it in the refrigerator.

We take out the completely cooled and chilled cheesecake from the multicooker bowl, cut into portions and serve. The most delicious dessert is ready.

Bon appetit.