Cheesecake with sponge cake recipe in a slow cooker. Curd cheesecake with strawberry jam

To make the curd cheesecake in a slow cooker tender and tasty, it is important not to beat the mixture too much. Choose only fresh food and follow our step by step recipe.

To make a classic cheesecake we will need:

Biscuit cookies - 240 g;
Butter - 100 g;
Philadelphia cheese - 400 g;
Cottage cheese - 400 g;
Sugar - 120 g;
Whipping cream - 160 ml;
Chicken egg - 2 pcs.

To prepare the cheesecake base, chop biscuit cookies until crumbly.
Next, add oil to it to obtain a homogeneous mass resembling dough.
Line the bottom of the multicooker bowl with parchment.
Press the butter crumb dough evenly onto the bottom.
Mix Philadelphia cheese with sugar and pour in heavy cream.
Add the eggs one at a time and mix each time.
Pour the mixture into the bowl and set the “baking” mode for 1 hour.
After cooking, cool the dish and then serve.

You can decorate the dessert with melted chocolate and a mint leaf.

Banana

To prepare banana cheesecake, you will need the following products:

Shortbread cookies - 700 g;
Cottage cheese – 450 g;
Bananas – 3 pcs;
Sugar – 80 g;
Fat sour cream – 250 g;
Chicken egg – 3 pcs;
Lemon juice – 2 tbsp. l.

Crumble the cookies and add a little water until the mixture resembles shortbread dough.
Distribute the resulting mass evenly over the bottom of the bowl.
Combine bananas and lemon juice in a blender
Mix sour cream, cottage cheese, eggs and sugar until smooth and combine with banana mixture.
Place the dough on the base and cook in the “Baking” mode

New York cheesecake in a slow cooker

To make New York cheesecake, you will need:

Philadelphia cheese - 400 g (or any cream cheese);
Cottage cheese - 350 g;
Any nuts - 70 g;
Cracker cookies - 240 g;
Sugar - 220 g;
Butter - 80 g;
Chicken egg - 2 pcs;
Lemon - 1 piece;
Cream - 170 ml.

For the base, you need to chop the nuts, then crush the crackers and add sugar to them.
Pour in the melted butter and mix the resulting mixture thoroughly.
Press the dough into the bottom of the multicooker bowl, greased with oil.
Grind the cottage cheese with a fork or spoon through a sieve.
Combine cheese and sugar and beat with a whisk.
Add the eggs one at a time, mixing the mixture thoroughly after each one.
Grate the zest of one lemon, then add cream and a little salt to tint sweet taste. Mix everything well.
Pour the curd mixture onto the cookie base.
Cook on the “Baking” mode for 55 minutes. After cooking, you need to cool the cheesecake completely.

Chocolate with coffee aroma

To make chocolate curd cheesecake you will need:

Mascarpone or other cottage cheese- 520 g;
Butter - 60 g;
Eggs - 3 pcs;
Sugar - 100 g;
Shortbread cookies - 200 g;
Heavy cream - 210 ml;
Cocoa - a tablespoon;
Flour - 160 g;
Vanillin - a sachet.

Cheesecake with Mascarpone

To make mascarpone cheesecake, you need:

Mascarpone cheese - 550 g;
Eggs - 3 pcs;
Granulated sugar or powdered sugar - 50-100 g;
Cookies - 240 g;
Heavy cream - 220 ml.

Diet recipe

Ingredients for making diet cheesecake

Low-fat cottage cheese - 450 g;
Egg - 2 pcs;
Cereals or muesli - 210 g;
Yogurt - 2 tablespoons;
Baking powder - a bag.

So that the dessert does not harm your figure in any way, you can make it from cottage cheese. Instead of an oil base, we make a cereal base.
Mix the cereals with low-fat yogurt, baking powder, and egg. You can add fructose to taste. Cover the bottom with the resulting mass. Try to keep the bottom tight, without gaps.
For the bulk it is necessary skim cheese, 2 eggs, yogurt and gelatin. Dissolve gelatin in water in advance. Beat the whites into a hard-boiled foam.
Mix with the remaining ingredients and place on a cereal base.
Bake in a multicooker on the “Baking” mode

This cheesecake does not need to be baked, just put it in the refrigerator overnight if you add a packet of gelatin to the composition. It must be administered according to the instructions on the package. This dessert will harden in the refrigerator and will be ready in a couple of hours.

The birthplace of cheesecake is considered to be Great Britain, although Americans like to argue that it was their nation that gave the world this amazing dessert. In fact, neither one nor the other is right, because the question of how to make cheesecake (it, of course, was called differently then) was asked to each other by ancient Greek housewives.

Why you should learn how to make cheesecake

Today the popularity of the dessert is great for a number of reasons.

Firstly, it is healthy because it includes soft cheese(in our country it was confidently replaced homemade cottage cheese) and supplies the body with essential calcium. Given the benefits of cheesecake, the calorie content of the dessert (it is 321 Cal) can be forgiven.
Secondly, it is delicious, which is why both children and their mothers love it. We no longer have to worry about how to feed our child cottage cheese!
Thirdly, preparing curd cheesecake in a slow cooker has become incredibly easy. While it can burn in the oven, this will not happen in a slow cooker. Some housewives even try to cook cheesecake in the microwave (a kind of recipe “for the lazy”), but the curd mass in it is quite capricious, which is why the dessert is not always successful.
And fourthly, the dish, along with liver pate, can be used as a “standby”, if guests suddenly arrive or you want something tasty.

Classic cottage cheese cake recipe

When we say classic, we are being a little disingenuous, since Europeans use varieties of soft cheese Philadelphia or mascarpone. Our recipe for cheesecake in a slow cooker includes cottage cheese, because it costs less and is available to every housewife.

So, cottage cheesecake - recipe. You will need:

Preparation

Grind the cookies into crumbs. You can use a food processor or a regular kitchen hammer, after placing the cookies in a tight bag.
Melt the butter, pour into the resulting crumbs and stir.
Cut a circle out of parchment paper, grease it on both sides with butter, and place it on the bottom of the multicooker. Cut a wide strip of paper, oil it and line the sides of the mold.
Place the cookies on paper and press down as tightly as possible. The dense bottom will become a cake layer and the cottage cheese cheesecake will not spread in the slow cooker.
Mix sugar and cottage cheese, beat in eggs one at a time. Then add sour cream, zest and vanilla sugar. If you use a food processor, do everything at low speed, and it is better to use a regular whisk. Because if the mass absorbs air (during automatic kneading), your cottage cheese cheesecake at home will simply crack during baking.
Pour the finished mixture into the mold onto the cookie base.
If you are preparing cheesecake in a Redmond multicooker, select the “Bake” mode for 50 minutes. Other multicookers may take longer to bake.
After baking, do not open the multicooker lid for at least an hour. Then remove the pan from the multicooker and leave to cool until room temperature and close the pan directly cling film, put it in the refrigerator for 3 hours, or better yet overnight.
In the morning, take out the cake, use a knife to carefully run along the sides of the pan if the mass has risen higher baking paper. And turn it over onto a plate, then turn it over again using a second plate.
The dish can be decorated with cream, chocolate, caramel and served!

Delicious banana cheesecake

Banana cheesecake with cottage cheese has a very subtle aroma and delicate structure. Children will definitely love it, and this dessert will be simply incomparable with tea!

To make banana cheesecake in a slow cooker, you will need:

Preparation

Crush the cookies.
Melt the butter, pour into the crumb mixture and stir.
Line the multicooker bowl parchment paper or grease with butter. Pour in the cookies and press them down with the bottom of the cup (glass).
Prepare the filling: grind bananas in a blender, add to them lemon juice. Separately mix cottage cheese, eggs and sour cream, add sugar. Combine banana and curd masses.
Pour the filling onto the base. Close the lid and set the “Baking” mode. If you cook cheesecake in a Polaris multicooker, the cooking time should be 1 hour 10 minutes, in a Panasonic - 65 minutes.
Leave the finished cake in the closed slow cooker for at least an hour, and then remove from the pan and serve!

The delicate taste of the dessert will please you much more if you decorate it in an original way. As a decoration for banana muffin Banana pieces laid out in the form of leaves and melted dark chocolate are suitable. When using fruits (raspberries or peaches) in desserts, they can also be used for decoration, as well as sprinkle the top with cookie crumbs and add whipped cream pastry syringe or sleeve. Show a little imagination and your dessert will turn out unforgettable!

500 g fresh cottage cheese;
100 g (half a glass) heavy cream;
180 g (glass) granulated sugar;
30 g (heaped tablespoon) white flour;
2 eggs plus 2 yolks;
1 tbsp. spoon of lemon juice;
zest of 1 lemon;
a pinch of salt;
120 g cookies (any);
80 g (half a stick) soft butter.

Cooking process:

Remove the butter and cottage cheese from the refrigerator to warm to room temperature.
Place the cookies in plastic bag and slowly crush into fine crumbs using a rolling pin.

Transfer the crumbs to a small bowl and mix well with the butter.

Grease the bottom and sides of the multi-pan with oil, line the bottom with a circle of baking paper and pour the prepared cookie crumbs into the bowl. Tamp the crumbs well with the backs of your fingers (for convenience, put a plastic glove on your hand), so that a dense layer of crumbs with small edges forms at the bottom of the multi-pan.

In a large bowl, stir the cottage cheese with a pinch of salt and lemon zest until smooth. This can be done first with a fork and then with a whisk. Can also be mixed using kitchen appliances- as you wish. The main thing is that the cottage cheese should become like butter - very smooth and homogeneous - the quality of our cheesecake depends on this.

Then add sugar to the cottage cheese and continue stirring.

Now add the eggs and yolks to the bowl, continuing to whisk the mixture vigorously until the cheesecake batter is fluffy.

Pour cream and lemon juice into the mixture and continue stirring.

Add the flour last and continue beating the cheesecake batter for at least 5 minutes. Now the dough is ready.

Carefully and carefully (from a height of about 5 cm) pour the curd mixture into the multicooker bowl on top of the compacted cookies.

Carefully place the bowl into the slow cooker, being careful not to shake it.

Turn on the “Bake” mode for 80 minutes. After the end of the program signal, check the cheesecake for readiness.

Testing with a match will not work here. It is best to lightly shake the multicooker bowl. The edges of the cake should be firm and still, and the middle of the cheesecake should jiggle slightly. If this is the case for you, the cheesecake is ready.

Leave it covered for another 10 minutes, then remove it and the bowl from the multicooker and let it cool completely. After this, place the multi-pan with cheesecake in the refrigerator for at least 6 hours.

And only after that, remove it from the pan and serve, garnished with any berries or strawberry jam.
Bon appetit!

Note

Do not buy curd mass for cheesecake, being tempted by it homogeneous appearance. It is best to buy fatty ones at the market natural cottage cheese from trusted sellers.

Let's begin with Cheesecake in a slow cooker is much easier to prepare than in the oven. There is no need to monitor the temperature or worry that the dessert will burn or crack when cooling. The smart machine will provide ideal conditions so that the cheesecake turns out great.

Cheesecake– famous American dessert, which has gained worldwide popularity. Today, cheese-based desserts are served in every corner globe. Despite the fact that cheesecake is considered America's national delicacy, the dish has European roots. With a high probability, cheesecake can be considered a distant relative Lviv cheesecake. The merit of the Americans is that instead of cottage cheese, they began to use smoother and richer cream cheese made from cream to make cheesecake.

Cheesecake is a pie with thin sand base and a thick layer curd filling. Cheesecake is prepared hot or cold. The no-bake dessert is a mousse based on curd mass or cream cheese. Cold cheesecake retains its shape with gelatin.

Make a delicious and beautiful cheesecake in a slow cooker It’s not difficult if you know how to prepare dessert correctly, taking into account the secrets and subtleties. We have selected best recipes, where the main points were described step by step.

Photo No. 1. Recipe for classic cottage cheesecake in a slow cooker

If you want to cook classic cottage cheesecake, you'll have to look the right cheese. The original uses Philadelphia cheese. You can make a dessert from cottage cheese, sour cream, and mascarpone, but it will no longer be a cheesecake in the classical sense. If you don't have Philadelphia, or it's not in your budget, stop at domestically produced cream cheese BonCream. Will also work creamy Hochland or Almette.

So, cottage cheesecake - recipe. Recipe ingredients:

shortbread 400 g.
Philadelphia cream cheese 600 g.
butter 200 g.
powdered sugar 1 cup
eggs 4 pcs.
cream 33% 150 ml.
lemon zest 1 teaspoon

How to make cheesecake in a slow cooker from cottage cheese:

30-45 minutes before cooking, remove all ingredients from the refrigerator to allow them to come to room temperature.
. Grind the cookies in a food processor, blender, or place in a plastic bag and crush the cookies using a meat mallet or rolling pin. Mix sand crumbs with softened butter.
Cut baking paper strips 3-5 centimeters. Place the strips on the bottom of the multicooker bowl crosswise. The length of the strips should be such that after laying out the base and filling, the ends of the paper are 5 centimeters higher than the pie. This is necessary in order to to get it without damage ready cheesecake from the slow cooker. You cannot turn the cheesecake over onto a steaming tray, as is done when removing a sponge cake, without damaging the top.
Place the crumbs on the bottom of the multicooker bowl, level and compact with the bottom of a regular glass. Can be formed side 3-4 centimeters high.
In a separate container, combine the cheese and powdered sugar. Mix the mixture with a whisk or blender at low speed. Add eggs one at a time, then cream. Lastly, enter lemon zest.
Pour the cheese mixture over the sand base. Level it out. Close the lid, set the “Baking” mode, temperature – 150°С, cooking time – 60 minutes. When the multicooker notifies you that it is ready, do not open the lid, but continue cooking in the “Warming” mode for another half hour.
Open the lid. Let the cheesecake cool completely. After this, carefully remove the dessert from the bucket, pulling it out by the ends of the parchment strips. Place the cheesecake on a plate and refrigerate overnight.

Serving method: Serve the finished cheesecake with a cup of fragrant morning coffee or tea. If desired, top dessert with jam., chocolate, topping, garnish with mint leaves or fresh fruit.

Photo No. 2. Homemade banana cheesecake recipe in a slow cooker

Main benefits of banana cheesecake– delicate texture, pleasant taste, low calorie content. The pie holds its shape perfectly. If you wish, the dessert can be made without cookies, it will be completely dietary.

Ingredients for the recipe for banana cheesecake in a slow cooker:

sand or oat cookies 250 g.
butter 100 g.
cottage cheese 500 g.
sour cream 1/2 cup
eggs 3 pcs.
bananas 3 pcs.
sugar 1 cup

How to make diet banana cheesecake:

Grind the cookies into crumbs. Mix with soft butter.
Beat cottage cheese with eggs, sour cream and sugar in a blender. Add the sliced bananas and beat again until smooth or until you can feel the banana pieces in the finished product.
Grease the multicooker bowl with oil. How to make the cheesecake easy to remove from the bucket is described in the previous recipe. Lay out the crumbs and compact them, forming a low side. Pour in the banana curd mixture.
Cook in the "Bake" mode 50 minutes and another 30 minutes in the “Heating” mode.

Serving method: Decorate the cheesecake with fresh banana slices and drizzle caramel sauce. To prepare it, mix cream with boiled condensed milk. You can decorate the dessert with melted chocolate or frosting.

Chocolate cheesecake in a slow cooker

Photo No. 3. Recipe for chocolate and nut cheesecake in a slow cooker with ginger

Chocolate lovers will appreciate the recipe for chocolate and nut cheesecake. Unlike the desserts described in previous recipes, this cheesecake has both a shortbread crust and a thick crust. curd soufflé has textured pieces of nuts and ginger, so it resembles a cake. Ginger gives the dessert a very unusual taste.

Recipe ingredients:

for the base:

cookies 250 g.
cocoa 1 tbsp. spoon
kernels walnuts 1 glass
butter 50 g.

For filling:

curd mass 500 g.
eggs 3 pcs.
powdered sugar 1 cup
cocoa 3 tbsp. spoons
walnut kernels 1/2 cup
cream 33% 1 cup
candied ginger 50 g.
starch 2 tbsp. spoons
flour 2 tbsp. spoons
dried ground ginger 1/2 teaspoon
cinnamon 1/2 teaspoon
grated nutmeg 1/2 pcs.

Recipe chocolate cheesecake in a slow cooker:

Melt the butter. Grind the cookies and nuts in a food processor or blender. Add melted butter and cocoa. Mix well again. Place the resulting crumbs into the slow cooker and compact.
Finely chop the candied ginger. Chop the nuts.
Beat the curd mass with eggs and powdered sugar until homogeneous mass. Add cocoa and chopped nuts. Next, stir in the cream. Then add starch, flour and spices. At the very end, add the candied ginger.
Pour the filling over the base. Bake for 1 hour on the baking setting. Temperature – 170 °C.
Sprinkle the finished cheesecake with chopped nuts and grated chocolate. You can pour melted chocolate in a water bath and decorate with nuts.

Serving method: The cheesecake should be refrigerated before serving. A cheesecake that sits in the refrigerator for 12 hours tastes better than one that sits for 4-6 hours. Therefore, be patient to enjoy the unmatched taste.

Photo No. 4. Recipe for pumpkin cheesecake in a slow cooker

If cheesecake is considered an American dish, then pumpkin cheesecake– doubly American. The people of America inherited their love for pumpkin from the indigenous population. In October, on the eve of Halloween, pumpkin dishes are served everywhere. Every home bakes pumpkin pies and cheesecakes, the spicy smell of which wafts throughout the area.

We recommend preparing pumpkin cheesecake in a slow cooker even for those who absolutely do not like pumpkin. In combination with spices and cottage cheese, pumpkin turns into a delicious delicate delicacy, absolutely not similar to pumpkin dishes in the traditional understanding of Russian people.

Recipe ingredients:

cookies 250 g.
butter 100 g.
cottage cheese 500 g.
sugar 1 cup
baked (boiled) pumpkin 250 g.
eggs 3 pcs.
cream 33% 1 cup
lemon 1/2 pcs.
ginger 1/2 teaspoon
cinnamon 1 teaspoon
salt a pinch

Cooking method:

Grind the cookies into crumbs. Melt the butter. Mix with crumbs. Place the crumbs into the multicooker bowl and compact.
Beat pre-baked pumpkin, cottage cheese, eggs and sugar at medium speed until smooth. Add juice of 1/2 lemon, spices and salt. Lastly, pour in the cream. Stir again.
Pour the filling onto shortbread. Bake 1 hour in the "Baking" mode. It is not recommended to open the lid all this time. After the signal, do not take out the cheesecake, but let it cool quietly.

Serving method: Serve pumpkin cheesecake with whipped cream.

Video recipes for cheesecake in a Redmond multicooker

Secrets of baking cheesecake at home

Cheesecake in a slow cooker – delicate dessert with a weightless soufflé consistency. Like any delicate things, it requires attention, dexterity, knowledge of subtleties and secrets. We'll reveal the tricks to you experienced chefs, how to cook cheesecake in a slow cooker correctly, knowing that your pie will bake well, will not crack, will not break when removed from the mold, will reveal its rich taste and will become your favorite dessert:

To prepare a classic cheesecake, cream cheeses are used, not curd mass. Cream cheese is made from heavy cream, not milk, so the cheesecake is creamy and melts in your mouth. The original cheesecake is made from Philadelphia cheese.

To remove the cheesecake from the mold without any problems, use baking paper. The cake will not stick or break when removed.

Cookie crumbs Experts recommend mixing with softened, not melted, butter. The base will be crumbly, not a greasy, oily, baked cake.

Beat the curd mass For the filling you need a mixer or blender at low speed. Intensive beating enriches the filling with oxygen, which in the case of cheesecake causes cracks to form in the finished dish.

The cheesecake is baked at a temperature of 150-170°C for about 50-80 minutes. The top of the cheesecake should not burn. This is why it is better to make desserts in a slow cooker.

Particular wisdom lies in properly cooling the cheesecake. After the cake is baked, do not rush to take it out. Leave the multicooker in the “Keep Warm” mode. Then let the cheesecake cool at room temperature. Next, refrigerate for 6-12 hours. Only after this the dish will reveal all its flavor delights.

1001 multicooker recipes

cheesecake in a slow cooker

3 hours

309 kcal

5 /5 (1 )

Traditional dessert American cuisine, consisting of a delicate curd souffle located on a solid base, entered the European cuisine called cheesecake or cheese cake. It is prepared in an ordinary oven, but in order to save time, I use the help of a kitchen assistant - a multicooker.

The popularity of this dessert is obvious. It is tasty, easy to prepare and very beneficial for the body because it contains calcium. Using a multicooker will further simplify the cooking process; even a child can handle it.

Kitchen appliances and utensils: multicooker, blender, mixer.

Required Products

For the base:

For the soufflé:

Features of product selection

When buying cheese for soufflé, pay attention to the following. Best fit non-acidic cottage cheese with a high percentage of fat content. Vanillin or vanilla sugar, cinnamon, lemon zest, etc. can be used as seasonings. You should not use all seasonings at the same time. You should know when to stop and always rely on personal taste preferences.

The history of cheesecake

Nowadays, curd cheesecake is widespread in all countries and its recipe is used in Europe, America, the Middle East and Japan. The name itself comes from America and, most likely, from European settlers who baked pies based on cream cheese. Desserts have gained wide popularity, and at the same time a new home.

Mention of curd desserts comes from Greece. On the island of Samos in the 8th-7th centuries BC. e. Olympic athletes were honored with this delicacy. IN Ancient Rome Julius Caesar loved this dish.

Obviously, all nations used cottage cheese to make desserts. Therefore, as a result of the culinary evolutionary process, the cheesecake recipe crystallized, which we often use at home with the addition of cottage cheese.

How to make cheesecake in a slow cooker at home

Let's look at how to make cottage cheese cheesecake in a slow cooker and its recipe with photos step by step:

All products should be warmed to room temperature before preparing cheesecake at home, so remove them from the refrigerator two hours before.

Let's prepare the base. Grind the cookies using a blender or meat grinder.
Add soft butter and egg to the crushed liver and knead the dough.
Grease the multicooker mold with butter. We spread the dough along the bottom, making “sides” of 2-3 cm.
Let's prepare the filling. Using a blender, grind the cottage cheese until smooth.
Add powdered sugar, vanillin, salt.
Add one egg at a time, mixing with a whisk.
Then add sour cream and mix until smooth.
Grate the lemon peel and add it to curd mass. The amount of zest is determined from taste characteristics And personal experience. If you do not have experience, then it is better not to overdo it and put 1-2 tsp.
Cut the lemon in half and squeeze the juice of one half into the dough.
Pour the dough onto the base and place in the multicooker for 60 minutes in the “Baking” mode.
After the program ends, you need to keep the baked pie for an hour in the multicooker with the lid closed, then open the multicooker lid slightly and leave the pie in it until it cools completely, about 40 minutes.
We take the curd cheesecake out of the multicooker, decorate it and put it in the refrigerator to cool completely.

To make it convenient to remove the cheesecake from the multicooker, you need to cover the container with baking paper. To do this, it is not necessary to cover the entire surface of the mold. Two cross-shaped strips with long edges are enough.

How to beautifully decorate and serve cheesecake

You can decorate the dessert in an original way using fresh berries or pieces of fruit. You can pour them on top fruit jelly.
It would be useful to decorate this composition with melted chocolate or cooked chocolate fudge.

To decorate a simple cheesecake in a slow cooker, you can use fondant. For this, three tbsp. l. Mix cocoa powder with three tbsp. l. sugar, add three tbsp. l. sour cream and put on small fire. Stirring continuously, bring the solution to a boil. After cooling, use for decoration.

It is original and very tasty to use whipped cream for decoration. They can be laid out with a pastry syringe in the form of various patterns. Show your imagination, and together with great taste the dessert will take on a presentable appearance.

If you decide to make cheesecake, you should know that the recipe contains: classic version Philadelphia cream cheese is used. It is very soft, so you shouldn’t knead the cheese mass too much. This process can even be harmful, since air saturation in the filling can lead to cracks in the pie.

Variations for preparation are possible homemade cheesecake in a slow cooker. Lemon can be replaced with banana. He gives unique taste dish. Raspberry or peach would also work.

Cheesecake. How to make a delicious cheesecake in a slow cooker, cheesecake recipe, cheesecake. Cheesecake dough.
RECIPE: BASE: 300 GRAMS - SHORTBIK COOKIES, 100 GR. - BUTTER, 1 - EGG.
FILLING: 500 GR. — COOK CHEESE (RICOTTA), 80 ML. - CREAM (20%), 3 - EGGS, 150 GR. - POWDERED SUGAR, 2 BAGS - VANILLINE (2 GR).
We take all products at room temperature. Grind the cookies in a blender, add 1 egg and soft butter. (it turned out to be the base for cheesecake). Mix cheese, powdered sugar, vanillin, cream, mix with a whisk or fork (not with a mixer, because the filling will be saturated with air and will then crack during baking). Gradually add 1 egg at a time and mix. Put 2 strips of baking paper into the multicooker pan, lay out the base on it, distribute it along the base and make sides 4-5 cm high. Pour in the filling and set it to bake for 1 hour on the “baking” program, leaving the ends of the baking paper outside the multicooker. At the end of the program, leave the finished cheesecake in the multicooker for 1 hour with the lid closed, then open the lid slightly and leave for 40-50 minutes. Then open the lid completely and after 10 minutes. We take the cheesecake out of the multicooker by lifting it by strips of baking paper. Decorate it with orange slices. If desired, you can fill the top of the cheesecake with jelly. (Preparing jelly: pour 1/2 tablespoon of gelatin with cold boiled water 1/2 cup, let it brew for 40 minutes, when the gelatin swells - stir, put on fire, bring to a boil, wait until completely dissolved, strain, increase the liquid to a full glass, you can add juice, fruit drink or just water.). Pour the slightly cooled jelly with a teaspoon and put the cheesecake in the refrigerator for 3 hours.

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THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Yummy from Marina

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2014-03-22T18:39:09.000Z

Invitation to discuss cheesecake

Bake curd cheesecake and share your improvements and recipes for a pie made at home in a slow cooker. Leave your feedback in the comments. Bon appetit.