This one is popular cheese dessert conquered the hearts of people from many countries. Cheesecake (formerly called “placenta”) first appeared in Greece in the 8th century BC. Athletes were treated to a nutritious pie after grueling Olympic competitions. A little later, when cheesecake became popular in Ancient Rome, Julius Caesar loved it so much that he ordered cheesecake to always be served at all receptions. Subsequently, the cheese dessert gradually migrated to England, where it received the so-called “registration”. This country had all the ingredients to make a delicious pie.

You can taste real English cheesecake without leaving home if you have a slow cooker. IN classic recipe soft fatty cheese "Philadelphia" or "Mascarpone" is used, we can replace it with our popular and relatively inexpensive product- cottage cheese.

What we need:

cottage cheese – 300 gr;
eggs – 3 pcs.;
cookies (take sugar) – 300 g;
powdered sugar or sugar – 150 g;
butter– 100 gr;
sour cream – 300 gr;
zest of one orange or lemon;
vanillin - on the tip of a knife or 1 sachet of vanilla sugar.

Making cheesecake in a slow cooker:

Let's prepare a "pillow" for air cake. Take the cookies and crush them. This can be done using a food processor or a hammer. To do this, place the cookies in a tight plastic bag, tie and tap the cookie with a hammer.
Turn on the multicooker in the “Frying” mode for 5 minutes. Place the butter in the bowl and wait for it to melt.
Combine butter with crumbs and mix well.
You can cook cheesecake in a slow cooker without using parchment paper. If you are not sure that you will be able to successfully remove the cake, then line the bottom and sides of the bowl with oiled baking paper. First line the bottom - place a circle cut out of parchment paper, and then line the walls.
Place the cookies in a thick, even layer and press down well. Try to “compact” the crumbs as tightly as you can. It is necessary to make a dense bottom out of the cookies so that the cottage cheese does not “run away” during cooking.
In a separate container, mix cottage cheese with sugar, and then beat in the eggs one by one. Stir again and add sour cream and vanilla.
The last ingredient that goes into the curd mixture is lemon or orange zest. To do this, wash the lemon or orange well under running water. cold water, and then pour boiling water over it. Now you can “take” the maximum from the peel essential oils and add flavor to our cheese dessert. Rub the peel onto fine grater. Add the zest to the curd mixture and stir.
And now attention: we are telling you the secret of a beautiful cheesecake. To prevent our cake from cracking during baking, you need to knead the cottage cheese very carefully. If you are making the “dough” in a food processor, turn it on low. It is best to use a hand whisk.
Pour the prepared liquid curd mixture onto the cookies.
Activate the "Baking" mode. Cooking time – 50 minutes.
After the multicooker signals the end of cooking, do not rush to look inside the container. Leave the cheesecake in the slow cooker for another 1 hour and then carefully remove Cheesecake right in shape.
Ready pie should be left on the table, covered first cling film. Once the cheesecake has cooled completely, place it in the refrigerator and leave it overnight.
How to get it curd dessert from the mold: remove the cake from the refrigerator, run a knife (or a silicone spatula) along the sides of the mold and carefully turn the cheesecake onto a plate. You can turn the pie back over using another plate.

Decorate ready dish chocolate, fresh fruit or cream and serve.

Cheesecake in a slow cooker with bananas

This dessert will work delicate aroma and an incredibly delicate, airy structure. This curd delicacy Even children will love it. We suggest making banana cheesecake in a slow cooker.

We will prepare the following products:

cottage cheese – 400 gr;
oatmeal cookies (you can also take “Yubileinoe”) - 1 pack or 200 g;
butter – 70 g;
banana – 4 pcs.;
sugar – 150 gr;
eggs – 3 pcs.;
sour cream – 200 gr;
lemon juice – 1 tbsp.

How to make banana cheesecake in a slow cooker:

Grind the cookies into crumbs.
Melt the butter in the "Fry" mode.
Mix cookie crumbs with melted butter.
Line the multicooker bowl with a circle of parchment. You can simply grease the mold with soft butter.
Place the cookies on the bottom and compact them well. You can use a regular cup to compact the cookies properly. Press down the crumbs with the bottom of the cup.
Prepare the filling: peel the bananas and grind them in a blender (you can mash them with a fork). Add lemon juice to the bananas and mix again.
In a separate container, mix cottage cheese with sour cream and eggs. Add sugar and mix well.
Combine both mixtures and knead again until the curd mixture becomes homogeneous.
Pour our filling onto the “carpet” of cookies. Close the multicooker lid and activate the “Baking” mode for 1 hour. Cooking time in each multicooker may vary. The optimal mode for the Polaris multicooker cooking cheesecake a is 1 hour 10 minutes, and in a Panasonic multicooker it is 60-65 minutes.
After cooking, do not remove the curd dessert from the bowl. Leave it for 60 minutes, after which the banana cheesecake in the slow cooker can be removed from the mold and served.

Banana cheesecake It will surprise your family and guests even more if you show a little imagination and decorate the dessert with melted chocolate, banana pieces, whipped cream and a mint leaf.

Cheesecake in the New York multicooker

Try making this iconic cheesecake in the slow cooker. You will be pleasantly surprised by its delicate consistency and unusual taste.

Ingredients for 10 servings:

cream cheese“Philadelphia” - 700 gr;
cream – 100 g (fat content 33%);
high fat sour cream – 3 tsp.
sugar – 100g;
eggs – 3 pcs.

For the base:

cookies – 100 gr;
butter – 150 g;
ground cinnamon – 1 tsp;
ground nutmeg – 1 tsp.

All products (except eggs) must be removed from the refrigerator in advance so that they lie at room temperature for at least 2 hours.

Turn on the “Baking” mode for 3 minutes and melt the butter.
Crush the cookies into crumbs and mix them with the butter. Add cinnamon and nutmeg to the mixture.
Grease the walls and bottom of the multicooker pan with butter. Place a layer of cookies and press down well to create a dense base.
Let's prepare the cheese mass. It is best to mix all the ingredients with a submersible mixer at low speed. This way you can get the ideal consistency of the “cheese” part. All ingredients except eggs are mixed. Separately, chilled whites and yolks are whisked, which then need to be carefully introduced into the cheese mass.
Post it ready-made filling onto the base and turn on the “Baking” mode for 1 hour.
After cooking, leave the cheesecake in the multicooker bowl for another 1 hour, and then put it in the cold.
To prevent the cheesecake from cracking when removing from the pan, run the narrow part of a knife along the sides of the pan.

Cheese dessert is served with berry syrups, chocolate and even alcohol. Often the top of the cheesecake is decorated to disguise cracks. The highest level of mastery of dessert preparation is to serve table cheesecake perfect shape without cracks, lightly decorate the top with fresh fruit or melted chocolate.

Dietary cheesecake in a slow cooker

Not everyone can eat a high-calorie dessert. This doesn't just apply to people who exercise and diet. A fatty, high-calorie dish may be contraindicated for sick people. No need to treat nutritious pie and small children. We suggest using this recipe and preparing diet cheesecake in a slow cooker.

Prepare the following products:

cottage cheese – 400 gr. (fat content not higher than 1.8%);
natural yogurt – 300 gr.;
egg – 1 or 2 pcs.;
sugar – 3 tbsp;
starch – 1.5 tbsp;
lemon zest and juice of half a lemon.

For the base:

cookies – 150 gr;
Apple juice – 50 gr.

How to cook cheesecake in a slow cooker:

Grind the cookies into crumbs, add Apple juice and mix well. You should end up with a mass similar to plasticine.
Whisk cottage cheese, sugar, yogurt and lemon juice. In a separate container, beat the yolk and white and add them to the main mass. Add starch and whisk well.
Place the curd mixture on the cookies and set the “Baking” mode. Cooking time – 1 hour.
After the beep, do not rush to open the lid, let the cheesecake “reach” for another 60 minutes. Then refrigerate the curd dessert.

Served dietary dish with fresh or frozen fruit. Help yourself!

Cheesecake in a slow cooker. Video

Ingredients:

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

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

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

Base from ready-made cookies– a very good solution when you don’t have much time to prepare dessert. However, if you wish, you can make your own cheesecake dough (shortbread, puff pastry, almond flour). The dessert is served cooled, so it is very convenient to make it the day before guests arrive and not worry about drinking tea, because on the day of the holiday there will be extra time for preparing other treats.

Classic cheesecake I cooked 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 prepare such a dessert with me.

Cooking method

Prepare necessary products. Any base is perfect sugar cookies from packs. You can take cookies from berry aroma, then the taste of the cheesecake will be more interesting. It’s better to take the highest fat content you can find, preferably at least 18%. The higher the fat percentage, the more tender the cheesecake will be.
Place the butter in a bowl and melt in the microwave or on the stove.
Grind the cookies until crumbly. This can be done using a blender or meat grinder. It is also convenient to place cookies in plastic bag and go over it thoroughly with a rolling pin. Pour the resulting crumbs into the oil. You don’t need to add sugar to the base, because the cookies are already sweet enough.
Mix everything. Basis for classic cheesecake ready.
Place the mixture into the multicooker bowl and spread it with your hands in an even layer over the bottom and walls.
For the filling, place soft cottage cheese, sour cream, sugar and eggs, vanillin or vanilla sugar in a bowl.
Blend everything well in a blender until the mixture becomes homogeneous in consistency and the sugar grains disappear. The mixture may seem a little liquid, but during baking and subsequent cooling the cheesecake will acquire the necessary delicate and, at the same time, dense texture.
Pour the filling onto the cookie base.
Cook in a multicooker 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 after this will it be possible to remove the baked goods from the bowl without loss. A hot dessert will certainly fall apart.
Ideally, before serving, you should not only cool the dish in the slow cooker, but also put it in the refrigerator overnight to allow it to harden more completely. After this, you can serve the cheesecake for tea by cutting in portioned pieces. Any berries are good as decoration.

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

Cheesecake - incredible delicious dessert, cooked on shortbread with curd or cream cheese filling. Making cheesecake in a slow cooker is as easy as shelling pears, it turns out tender and tasty and there is no need to worry about it burning or not baking.

Cheesecake recipes in a slow cooker are good because they can be improved, for example, by adding nuts, dried fruits, berries, and fruits to the filling.

Many people may think that cheesecake is a recently invented dessert. In fact, the first mention of a recipe cheese pie can be found in ancient Greek records. This delicious open pie treated Olympic athletes.

Then the recipe got to Ancient Rome, where Caesar and all the nobility appreciated him, and from there he migrated to everyone European countries.

Cheesecake in a slow cooker - general cooking principles, interesting facts

The base for cheesecakes is a crust made from cookies or shortcrust pastry. Basic ingredients For the crust, use butter, sugar and flour with eggs or cookies. Before applying the filling to the base, it is recommended to cool the cake for half an hour.

The filling is divided into two types: cheese and curd. In both the first and second cases, the component must be thoroughly mixed so that no grains remain. Cream, sour cream, and eggs are also added.

Those who like to experiment in the kitchen often use various fruits, berries, syrups, dried fruits, chocolate, condensed milk and much, much more when preparing cheesecake in a slow cooker.

In fact, there are no improperly prepared cheesecakes. This dessert is so unique that anyone can make their own adjustments to the recipe.

Recipe 1: Strawberry cheesecake in a slow cooker

Ingredients:

150 grams of any shortbread cookies:

100 grams of butter:

Two eggs;

450 grams butter curd cheese;

150 grams of sugar;

Half a teaspoon of vanillin;

250 grams of frozen strawberries;

Half a glass of water;

A tablespoon of gelatin.

Cooking method:

1. Grind the cookies into fine crumbs. This can be done in a blender or using a grater.

2. Mix the crumbs with butter softened in the microwave or just at room temperature.

3. Line the bottom of the multicooker with baking paper so that there is a margin of about 6-8 centimeters in height.

4. Place the mixture of cookies and butter on the paper, spread it evenly with your hands over the entire bottom, pressing down over the entire surface. It should look like a cake.

5. Mix the cheese with one hundred grams of sugar and vanillin. Beat the eggs into the resulting mass, mix gently, but do not beat again.

6. Lay out in an even layer cheese filling onto a crust of cookie crumbs.

7. Set the “Baking” mode to 45 minutes. Without opening the multicooker lid, switch the appliance to the “Warming” program, setting the time for one hour.

8. Remove the prepared cheesecake base from the multicooker and cool until room temperature.

9. Place the berries to defrost on a plate.

10. Soak the gelatin slightly warm water.

11. Place the defrosted berries in a blender bowl, add 50 grams of sugar and swollen gelatin. Puree all ingredients.

12. The resulting product is fragrant strawberry jelly Place on cooled cheesecake.

13. Keep the dessert in the refrigerator for at least two hours.

Recipe 2: Cheesecake in a slow cooker “Curd with raisins”

Base ingredients:

30 grams granulated sugar;

Two yolks;

Half a stick of butter;

A glass of sifted flour.

Filling ingredients:

200 grams of sour cream (the fattier the better);

400 grams of soft cottage cheese;

A can of condensed milk (200-220 grams);

150 grams of raisins;

Two eggs.

Cooking method:

1. Post chicken yolks into a small container, add sugar. Rub with a fork until all sugar grains disappear. The mass should be homogeneous, pleasant light yellow in color.

2. Add softened butter, rub it with the existing ingredients.

3. Add flour and knead the dough. Roll the dough into a ball, remove it for twenty to thirty minutes freezer wrapped in a bag.

4. Roll out the slightly frozen dough into a layer. Place it on the bottom of the multicooker, first lining it with baking paper. Level it out and form not too high sides.

5. Place sour cream, eggs and cottage cheese in a bowl. Thoroughly rub the ingredients together so that not a single lump remains.

6. Pour in condensed milk, add thoroughly washed raisins. Stir.

7. Curd mass place in an even layer on top of the crust.

8. Bake on the “Baking” setting for fifty minutes.

9. After the beep, do not rush to open the lid, let the finished cheesecake brew in the multicooker for at least another ten minutes.

Recipe 3: Creamy plum cheesecake in a slow cooker

Ingredients:

100 grams of cookies;

100 grams of walnuts;

100 grams of butter;

Half a kilo of cream cheese;

150 ml heavy cream;

80 grams of sugar;

60 grams corn starch;

Three eggs;

Approximately 200 grams of plums;

10 grams of ground cinnamon.

Cooking method:

1. For the base, combine coarsely chopped nuts, butter with crushed cookies. Grind these components together thoroughly.

2. Line the multicooker bowl with baking paper and spread the cheesecake base evenly over the bottom.

3. Rinse the plums thoroughly and dry. Cut the fruits into two parts, remove the seeds. Place cut side up on cookie base.

4. Mix heavy cream with cheese, sugar, cinnamon and starch. Beat in the eggs. Beat the mixture with a mixer.

5. Pour cream mixture on top of the drains.

6. Bake for an hour and ten minutes on the “Baking” mode.

7. Chill the cheesecake before serving.

Recipe 4: Chocolate cheesecake with coffee flavor in a slow cooker

Base ingredients:

150 grams of butter;

270 grams of shortbread cookies;

40 grams of coconut flakes.

Filling ingredients:

150 grams of dark chocolate;;

300 grams of cottage cheese;

Salt on the tip of the knife;

Two eggs;

250 grams of sour cream;

Three small spoons of instant coffee;

50 grams of vanilla pudding powder.

Cooking method:

1. Line the bottom of the multicooker bowl with parchment paper.

2. Place the cookies in the bowl of a blender or food processor. Add coconut flakes and butter softened at room temperature. Whisk all ingredients until thick, sticky, homogeneous mass.

3. Distribute the sand mixture over the bottom of the multicooker and form sides.

4. For the filling, beat sour cream with cottage cheese, add eggs, sugar, salt and vanilla pudding. Stir.

5. Melt the chocolate and pour into curd filling, add coffee. Beat the mixture again.

6. Carefully place the filling on top of the base.

7. Cook by turning on the multicooker to the “Baking” program and setting the timer for fifty minutes.

Recipe 5: Banana cheesecake in a slow cooker

Ingredients:

700 grams of “Jubilee” type cookies;

80 grams of butter;

Three bananas;

260 grams of sour cream;

Three eggs;

80 grams of sugar;

450 grams of cottage cheese;

10 ml lemon juice.

Cooking method:

1. Grind the cookies and mix them with butter.

2. Form the base for the cheesecake from the resulting sticky mass, place it on the bottom of the multi-cooker pan, lining it with baking paper in advance.

3. Peel the bananas, place the pulp in a blender bowl, add lemon juice, and puree the mixture.

4. In a bowl, beat sour cream with cottage cheese, sugar and eggs. Pour the mixture into banana puree. Stir.

5. Banana filling spread in an even layer on anniversary cookies.

6. An hour on the “Baking” mode and the delicious cheesecake is ready.

Recipe 6: Marble cheesecake in a slow cooker

Ingredients:

100 grams of cookies;

20 grams of sugar;

50 grams of butter;

330 grams of soft cottage cheese;

Two eggs;

130 grams thick sour cream;

30 grams of corn starch;

Dark chocolate bar;

120 grams of powdered sugar;

50 ml milk.

Cooking method:

1. Grind the cookies, grind with butter and sugar.

2. Place special paper in the multicooker bowl and place it there shortbread dough, form a shortcake with sides.

3. Place the bowl with the cake in the refrigerator for half an hour.

4. Place the crushed chocolate in a small saucepan, pour in the milk, and melt the mixture over low heat.

5. In a suitable sized bowl, mix sour cream with powdered sugar and a pinch of salt. Add eggs and starch, beat the filling thoroughly.

6. Divide the creamy mixture into approximately three parts, pour melted chocolate into one third.

7. Pour alternately light and dark filling onto the base of the cheesecake.

8. Bake for fifty minutes, setting the “Baking” program.

Recipe 7: Cherry cheesecake in a slow cooker

Ingredients:

Half a kilo of low-fat cottage cheese;

100 grams of sugar;

Three eggs;

Lemon juice and zest;

400 grams of cookies;

150 grams of butter;

Vanillin packet;

120-150 grams of pitted cherries.

Cooking method:

1. Mix cottage cheese with sugar, add eggs and vanillin. Beat the mixture until smooth.

2. Add a little to the curd mixture lemon zest, pour in a couple of tablespoons of lemon juice.

3. Add berries, stir.

4. Place the cookies in a blender and pour in the melted butter. Whisk the base vigorously until the mixture is thick and sticky.

5. Line a bowl with baking paper.

6. Spoon the sand mixture onto the paper, spread it over the bottom, pressing it down well with your hands, and make sides.

7. Place the berry-curd mixture on top of the cake.

8. Bake for forty minutes by starting the “Baking” program.

9. Cool ready cheesecake without removing from the bowl.

If you decide to add fruit to the filling, they should be washed, peeled and cut into slices; Soak dried fruits in water for a while; Remove seeds from berries.

The cottage cheese for cheesecake should not be too dry, but not too wet.

Be sure to cover the multicooker bowl with baking paper, so you can easily remove the dessert from the appliance without damaging it.

Before laying out the filling, do not forget to press the base with your hands for a long time and thoroughly, otherwise it may crumble.

Do not leave the cheesecake for longer than the allotted time; the crust may crack and the filling may lose its tenderness.

The cheesecake is served cold: after cooking, it is kept for about half an hour in a multi-cooker bowl, then transferred to the table, cooled to room temperature and only then put in the refrigerator for 2-4 hours. Proper and long cooling of the dessert will reduce the risk of cracks.

Time: 70 min.

Servings: 6-8

Difficulty: 5 out of 5

Recipe for delicious cheesecake in a Redmond slow cooker

A delicious dessert made from cream cheese will appeal to adults and children, even those who do not really like to eat cottage cheese and cheese.

Redmond is not difficult to prepare, knowing good recipe. The top of the pie will not burn, as happens in the oven, and the cheese mass will bake perfectly.

For original recipe Philadelphia cheese is used, but it can be replaced with another. The question of which cheese is best as a substitute is quite popular. Experienced cooks offer the following options:

Rama Cream Boncourt;
President Creamy;
Almete curd;
Buko classic;
Viennese breakfast.

The cooking result will differ from the original recipe, but it will be delicious.

The most important thing when preparing a pie is to ensure that it heats evenly while baking. The Redmond multicooker does this perfectly.

Cooking cheesecake in a slow cooker is much more convenient and easier than in the oven. To cook in the oven, you must build water bath for the pie so that it does not burn during prolonged baking.

Everything is much simpler in a slow cooker. You just need to put all the necessary products in the multicooker bowl and turn on the desired mode.

It is necessary not to open the multicooker lid while cooking. The maximum temperature for baking this dessert is 175 degrees.

You should not remove the cheesecake from the multicooker immediately after baking; it is advisable to let it cool for an hour.

Otherwise, when cooled sharply, the baked curd cream may crack, and the top of the pie will have to be decorated with whipped cream and fruit. The proposed recipe uses jelly to decorate the top of the pie.

Before preparing the cream, you need to remove the cheese from the refrigerator so that it is at room temperature. Do not beat the cheese mass with a mixer so that air bubbles do not form in it, otherwise during baking cheesecake will swell.

Let's start cooking

Ingredients:

Recipe

Step 1

To prepare the base of the pie, the cookies are crushed in a blender or using a wooden rolling pin on a dough board.

Add to the resulting sand crumbs butter (pre-melted) and mix well.

Step 2

The multicooker bowl is covered with oiled food parchment to make it easier to remove the finished dessert.

Sand crumbs are laid out in a mold, forming sides along the edges for curd cream. Place the multi-cooker bowl with the pie base in the refrigerator for 10 minutes. At this time they are preparing cheese cream.

Step 3

Grind with cheese powdered sugar. Add eggs, cream and vanillin to the mixture. The cream is mixed well and placed in a shortbread pan.

Step 4

Close the multicooker lid and turn on the “Baking” mode. The time is set to 50 minutes. When the beep sounds indicating the dish is ready, the cheesecake is left in the “Warming” mode for another hour. The finished pie is not removed from the multi-cooker bowl, cooling in it.

Step 5

Prepare jelly to decorate the top of the dessert. To do this, gelatin is dissolved in warm water and heated slightly, without bringing to a boil.

Grind the berries in a blender to a puree consistency. Add to berry puree 55 grams of sugar (if the berries are sour, you can add more). Mix berry puree with dissolved gelatin.

Step 6

Place jelly on the cooled surface of the cheesecake, which is in a multicooker bowl, and put the dessert in the refrigerator for several hours.

When the jelly has hardened, carefully grasp the edges baking paper Remove the cheesecake to a plate. The long-awaited treat is ready!

What kind of person am I? baked cheesecake in a slow cooker... It's easy to go crazy. If not for one “but”: the sand base stuck tightly to the bottom and walls of the bowl. True, none of my family was upset - they armed themselves with spatulas and scraped out everything to the last crumb. But this situation, for obvious reasons, did not suit me. So a couple of days later I baked the cheesecake in a slow cooker again - this time lining the bowl with baking paper. I had to remember a little about my cutting and folding skills from my craft lessons in elementary school.

Ingredients:

We use a classic set of ingredients for cheesecake in a slow cooker.

1 pack of cookies (120 g)
80 g butter

Cheese part:

600 g cream cheese
200 g sugar
10 g starch or 20 g flour
zest of 1 lemon
2 eggs
2 yolks
80 g heavy cream
1/2 teaspoon salt

Note: when it comes to cream cheese, ideally use Philadelphia. But it is quite expensive and is not sold everywhere. I decided to try the affordable and widely available Almette cheese. I confirm that the finished cheesecake tastes indistinguishable from the classic version.

How to cook cheesecake in a slow cooker

So let's get to the paper first. I outlined a circle and made two cuts on each side of the sheet.

Now the paper no longer bulges in waves, but folds more or less smoothly. We bend the edges so that we get something like paper form. I agree, I’m still far from ideal. But for now, my intermediate goal is to get the cheesecake out of the slow cooker safe and sound.

Ugh. The hardest part is behind us. Now let’s get down to something easy and simple – actually making the cheesecake.

The cookies need to be crumbled. Some do it in a food processor. In the absence of one, I simply grate the cookies on a fine grater.

Melt the butter, pour it into the sand crumbs and mix.

The result is a substance similar to wet sand. Pour it into the multicooker bowl, already lined with baking paper.

Now let's play a little at American confectioners. We take a glass and begin to compact the crumbs. Please note that additional moisture is added during the process. sand base. It is compressed into a dense, solid base.

This is the smooth and flat surface we ended up with. Let's move on to preparing the cheese part of our cheesecake. Everything is extremely simple with her. Remember the main rule: you don’t need to beat anything! Classic cheesecake has a dense creamy cheese structure. Excess air bubbles will only spoil the matter - they usually cause cheesecakes to crack during baking. In general, arm yourself with a spoon and get started.

Remove the cream cheese from the package. Add sugar, starch, salt and zest. Mix. It turns out to be a nice, slightly oily mass.

But there is no limit to perfection. Add lemon juice and cream. Now the main thing is not to let anyone try. Otherwise, it may not even come to cheesecake.

Pour the cream cheese into the multicooker bowl. Level the surface with a spoon.

Close the lid. Set to “Baking” mode. Bake for 1 hour 20 minutes. I definitely want to discuss that different brands For multicookers, this time may be shorter or longer - it all depends on the program settings. In my multicooker, the “Bake” program is limited to 65 minutes, so after the signal, I let the cheesecake bake for another 15 minutes.

There is a very simple way to check if it is time to remove the cheesecake from the slow cooker. Open the lid and shake the pan a little. If the edges of the cheesecake are already firm, but the middle is still slightly quivering, then this means that it is baked exactly as it should. The cake will reach the desired condition in the refrigerator.

Well finishing touch. Place the cooled cheesecake in the refrigerator for 5-8 hours. Thanks to our baking paper construction, removing the cheesecake from the multicooker was very easy.

This is how it turned out. Cheesy-cheesy. Decorating the cheesecake is also very easy. 6 small strawberries and a handful of almonds were enough for me.

One final note. About the thickener. I tried both options: the first time I baked a cheesecake with flour, the second time with starch. There is a difference in taste. The one with flour is completely indistinguishable in texture from those cheesecakes served in chain cafes. The starchy version is more delicate.