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 g;
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.
Ready liquid curd mass pour over 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 offer to cook 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 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 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 g;
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 foods:

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

Cheesecake - incredible delicious dessert, cooked on a shortbread crust 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 for 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 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, set it aside 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. Place the curd mass in an even layer on top of the cake.

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 cottage cheese 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.

Making cheesecake in a slow cooker will not be difficult, because with the help of “ smart device» you can create almost any cooking masterpiece without spending a lot of time and effort. The cooking instructions are somewhat different from those that require a water bath and baking in the oven, but the result is an equally delicious dessert.

The delicacy is quite high in calories (250-350 kcal per 100 g), so it should be consumed with caution. Let's look at how to cook cheesecake in a slow cooker in several versions, step by step and with photos.

Before you study recipes for cheesecake in a slow cooker, pay attention to these tips that will help you make the dish as correctly as possible:

Choose cottage cheese with a loose consistency so that it is not watery, then the surface of the product will not crack during baking;
Tamp the base well so that ready dessert did not fall apart;
All products should be at the same room temperature;
You can remove the prepared food from the multicooker bowl using two wide strips of parchment, which are placed crosswise on the bottom and hang freely at the ends. We lay the base on top of the paper, and after completing the cooking process, remove the dish from the bowl, holding the ends of the parchment.

Classic recipe for cheesecake in a slow cooker

IN original version Philadelphia cream cheese is used, but it can be replaced with a similar amount of cottage cheese.

List of components:

For the base:

Butter – 100 g;
Shortbread cookies – 150 g.

For cream:

Powdered sugar – 150 g;
Cottage cheese – half a kilogram;
Vanilla sugar – 10 g;
A pinch of salt;
Lemon;
Fat sour cream – 80 ml;
3 eggs.

Making a classic Cheesecake yourself:

Let's start with the basics. Grind the cookies in a blender to fine crumbs, add the melted butter and knead well;
Place the mixture in a multicooker pan and compact tightly. Activate the “Baking” program for 20 minutes and bake the shortbread;
Making cream. We twist the curd mass in a blender in parts until soft;
In a wide, deep bowl, mix the powder and vanilla together with the cottage cheese and add some salt. Beat with a mixer until smooth;
Remove the zest from a washed and dried lemon using a fine grater. Squeeze out half the pulp Fresh Juice. Add everything to the curd mixture and mix thoroughly;
Crack the eggs one at a time, stirring the mixture after each egg;
Add sour cream and mix thoroughly again;
Pour the cream over shortbread and level the surface with a spatula;
Close the lid of the “smart gadget” and start the “Baking” mode for an hour. After this time, leave the pie to cool, opening the lid;
Remove the dessert and place it in the refrigerator for 5 hours.

When serving, cut the dish into portioned pieces and decorate with your favorite fruits, berries or nuts.

Cheesecake with bananas in a slow cooker

This simple recipe will help you prepare an incredibly tender and flavorful pie.

For 9 servings you will need:

Oatmeal or shortbread cookies – 250 g;
Cottage cheese - half a kilo;
Softened butter – 100 g;
Eggs and bananas - 3 pcs each;
A glass of sugar;
Half a glass of sour cream.

Making diet banana cheesecake at home:

Crush the cookies until crumbly and combine with melted butter;
Add cottage cheese and sour cream to the blender, beat in eggs, add sugar. Beat the indicated ingredients together;
Add the chopped banana and turn on the beating again, either until smooth, or so that pieces of fruit are felt in the dessert;
Coat the multi-cooker bowl with oil, first lay out the crumbs and tamp tightly, then pour the curd-banana mixture on top;
Turn on the “Baking” mode for 50 minutes, then activate the “Warming” program for another half hour.

Serve the delicacy garnished with banana slices or sprinkled with melted chocolate.

Cheesecake recipe with mascarpone for a slow cooker

This dessert resembles the consistency cottage cheese casserole or soufflé. You can cook with cheese that is suitable for replacement.

For 8 servings you will need:

Cream – 200 ml;
Powdered sugar – 140 g;
Butter – 100 g;
Shortbread cookies – 200 g;
Eggs – 3 pcs;
Mascarpone cheese – 500 g;
Vanilla pods – 1 pc.

How to make cheesecake with mascarpone in a slow cooker:

The initial scheme of action is similar to previous recipes;
Place the prepared mixture for the base tightly into the bowl and form a cake with sides;
Mix the powder and cheese with a whisk until a thick consistency is formed. Without stopping the mixing process, gradually pour in the cream in several approaches;
Add vanilla seeds to the filling and beat in the eggs. Don’t forget to mix everything thoroughly again;
Pour in sweet cheese cream on top of the cake and level it;
Turn on the appliance to “Baking”. The total time is 80 minutes. For some devices, the cycle only lasts an hour, so you will need to run the program again for 20 minutes.

Cool the finished dish directly in the bowl, then remove it and place it in the cold. Before serving, decorate with strawberries and mint leaves.

Japanese cheesecake

It is also called Japanese cotton due to its appearance that resembles fine fabric. This variety famous pie It’s better to bake in a “smart gadget”. In the oven it turns out drier and does not rise well.

List of products for 4 servings:

A glass of milk;
Low-fat cottage cheese - a pack weighing 250 g;
Sour cream – 2 tablespoons;
Flour – 2 large heaped spoons;
Butter – 50 g;
2 large eggs;
Corn starch - a large heaped spoon;
Half a glass of sugar;
Vanilla extract – teaspoon.

Cooking japanese cheesecake in a slow cooker step by step:

Place cottage cheese, sour cream and softened butter in a large bowl. Gently but thoroughly mix the ingredients with a whisk;
Separately break the eggs and separate the yolks and whites. Add the yolks one by one to the container with curd base without ceasing to stir vigorously;
Sift the starch and flour through a sieve directly into the bowl. Beat with a whisk until all the flour is mixed;
In several approaches, pour in a thin stream of milk, without stopping mixing the dough;
Add vanilla extract, knead the dough again until it becomes liquid, similar to thin sour cream;
Pass the mixture through a fine sieve to avoid the formation of lumps and achieve a uniform cake structure. You can do this procedure twice, breaking up the curd residue with a spatula;
Separately, beat the whites to stable peaks using a mixer with whisk attachments, gradually adding the specified amount of sugar;
Gently mix the whites into the dough in small portions until it becomes homogeneous and smooth;
Coat the inner surface of the multi-pan with margarine and fill it with dough;
The baking process consists of the “Steam cooking” program (10 minutes) and the “Warming” mode (50 minutes). This cycle must be repeated twice with total time at 2 o'clock. During cooking, the appliance must not be moved, opened or knocked on or near it, otherwise the dough will collapse.

Cooling of the product takes place in two stages: first, open the lid and wait 10-15 minutes, then take out the bowl with the baked goods and place it on the table so that it cools to room temperature. After this, you can remove the pie and serve, decorating the top with honey or jam.

Video: Cheesecake recipe in a slow cooker

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 chefs 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 everything in the multicooker bowl necessary products 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, prepare the 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!

Cheesecake is very popular dessert in the USA and in Europe. IN Lately 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 aromatic. Notes of banana and raspberry complement its taste perfectly. I 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

Preparation

To make cheesecake you can use any cracker. I would recommend using Yubileiny cookies. It is inexpensive and the cheesecake with it turns out much tastier than with other cookies. We need to grind the cookies into fine crumbs. The easiest way to do this is with a regular rolling pin.
We need to melt the butter in microwave oven. In some recipes, butter can be replaced with margarine. But in this recipe, doing this is strictly prohibited.
Next, mix cookies and butter. Mix the dough. If the dough turns out to be very dry, then the amount of oil will have to be increased.
Then take a piece of parchment paper and place the dough on it. The dough needs to be shaped into a circle. Then we form deep sides.
Now prepare the curd filling for the cheesecake. To do this, use a blender to grind banana, raspberries, cottage cheese, sour cream, egg, sugar and vanillin.
Dough together with parchment paper put it in a slow cooker and fill it with filling. On the multicooker, set the “Baking” mode for 55 minutes. When the cheesecake is baked, cool it right in the slow cooker.
Remove the cheesecake from the edges of the parchment paper.

Curd cheesecake with banana in a slow cooker

We bring to your attention an easy-to-prepare and incredibly flavorful banana dessert. This recipe is intended for the Polaris multicooker, but it can be prepared in any other one. True, you will have to select the cooking time yourself.

Ingredients

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

Preparation

The cookies need to be crushed. If you have a blender, this problem can be solved in a matter of minutes. If this unit is not available, you can use a masher, meat grinder or culinary hammer. In the latter case, the cookies should first be placed in a bag.
Mix crumbs with melted butter. Place the resulting “dough” in a mold or multicooker bowl lined with paper, leveling it and carefully pressing it on top with your hands so that the cake is monolithic.
Combine cottage cheese, sour cream, eggs, sugar. Make a puree from bananas and lemon juice using a blender/meat grinder, add it to the rest of the ingredients, and mix vigorously. Spread the curd mixture onto the crust.
Close the multicooker and cook the banana cheesecake in the Polaris multicooker for 70 minutes on the “baking” setting. If you have a Redmond multicooker or another manufacturer, the cottage cheese pie may take less or longer to bake.
Cool the banana cheesecake directly in the bowl.

Now you can take it out and treat your household!

Cottage cheese-cranberry cheesecake

Cranberries will make the pie even healthier and rich in vitamins! This cheesecake is perfect for children's parties. The recipe was created for the Redmond multicooker.

Ingredients

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

Preparation

Grind the cookies, combine with melted butter, place in the mold (as in the previous recipe).
Mix cottage cheese, 150 g of sugar, eggs, sour cream, orange zest, beat with a mixer or blender. Spread the mixture onto the crust.
Set the multicooker to “baking” mode. The cheesecake is baked in the Redmond multicooker for 50 minutes. In others (for example, Polaris) - perhaps more.
While the cheesecake is cooling, make the cranberry topping. Mash the cranberries with a masher, combine with the juice squeezed from the orange and sugar. Cook over medium heat. When this sweet sauce thickens (in 5-7 minutes), it is ready.
Let the resulting mixture cool and pour it over the cheesecake. Let's put the dessert in the refrigerator.

This recipe requires the cake to sit for quite a long time. Ideally, it should be left overnight.

Dietary curd cheesecake

If you are watching your figure, then you often have to think about the calorie content of desserts. Having a diet cheesecake recipe on hand, you can treat yourself to something delicious even with a limited diet.

Ingredients

300 g of low-calorie cereal cookies;
500 g low-fat cottage cheese;
2 tablespoons cornstarch;
1 egg;
350 g low-fat yogurt;
60 g apple juice sugarless;
4 tbsp sugar;
1 tbsp vanilla sugar;
lemon zest to taste.

Preparation

Prepare a “dough” from crushed cookies and juice and place it in a mold. Combine all the other ingredients, mix well, pour into the crust.
We will cook in the “baking” mode for 65 minutes. This recipe curd cheesecake designed for cooking in the Redmond multicooker.
Cool the pie and serve. If necessary, you can use a sugar substitute (for example, stevia) instead of sugar.

Airy, aromatic, tempting cheesecake is unlikely to leave anyone indifferent. However, not all housewives decide to prepare 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 it cannot be found in every store.

But lack of time does not allow modern woman Keep a watch over the oven to prevent the cake from burning. Both of these problems can be brilliantly solved in one fell swoop if you prepare curd cheesecake in a slow cooker.

Cottage cheese can hardly be called a hard-to-find or expensive product. And by entrusting the preparation of dessert to a multicooker, you have a free hour at your disposal. All you have to do is decorate the pie and serve.

Benefits of cheesecake with cottage cheese in a slow cooker

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

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

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

Not all tomboys respect this incredible useful product. But if you cook, for example, cottage cheese-banana cheesecake in a slow cooker interesting recipe, then it’s unlikely that your picky child will refuse to eat a portion. And then how excited you will be!

General features of cooking cheesecakes in a slow cooker

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

You need to line the multicooker bowl with oiled parchment or use a mold, otherwise it will be incredibly difficult for you to remove the pie;
Take the cheesecake out at least an hour after it is completely baked (ideally, leave it in the slow cooker until it cools completely). This tactic is necessary so that the cake does not fall off, and also for uniform cooling, due to which the dessert will be much tastier.

That's all the wisdom. Now all you have to do is choose suitable recipe and create!

Curd cheesecake - great dish, suitable for both everyday life and festive table. People who lead a healthy lifestyle will especially like it, because it does not contain anything harmful. Prepare for your health!

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