Cheesecakes in a slow cooker

Ingredients

Sunflower oil – 1 tbsp.

227 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

I liked making cheesecakes in a slow cooker! Of the trivial advantages, this is a very small amount of oil; the cheesecakes will not burn even if you are distracted and if, for example, you are in the country where there is no stove! I cooked cheesecakes in a slow cooker for the first time and was very pleased with the result. If you wish, you can add raisins to the cheesecakes or increase the amount of sugar, but this is a matter of taste.

For cheesecakes you will need cottage cheese. Better soft and not wet. If the cottage cheese is raw, it is better to squeeze it a little. You will also need an egg, a little vanilla for the smell, flour and butter to lubricate the bowl.

You can rub the cottage cheese through a sieve, or you can immediately add sugar and a little vanillin and mix with a blender. The blender will break up the curd and make it tender.

Add the egg and mix.

Then add flour one spoon at a time and mix, the dough does not have to be too dense, mix. The dough is ready.

Take the dough with a spoon and place it in the flour. Roll and form cheesecake.

Turn on the multicooker in “oven” mode. It will take only 20 minutes to make one batch, 10 minutes on one side and 10 minutes on the other. But my multicooker program has a short baking time of 40 minutes, so I will watch the time myself.

Grease the multicooker bowl with oil and lay out the cheesecakes. Close the lid.

After 10 minutes, turn over. The cheesecakes are simply removed and do not stick. Bake for another 10 minutes and remove.

Serve the finished cheesecakes hot.

Cheese pancakes cooked in a slow cooker come with sour cream or jam! Which do you prefer?

Cheesecakes in a slow cooker

The content of the article:

In the mornings I want to cook something ordinary, but tasty, which will give me a boost of energy for the whole day. One of these dishes is cheesecakes. You can also serve them as dinner for your kids. The rest of the article will tell you what cheesecakes are in a slow cooker and how to prepare different versions of this simple dish.

Cheesecakes in a slow cooker are typical “cutlets” made from cottage cheese mixed with eggs and flour. In some variants, flour is replaced with semolina, which makes them more filling, or with oatmeal (whole or crushed), then the curds turn out to be dietary.

In general, cheesecakes in a slow cooker are a good way to instill in a child a love of cottage cheese or simply treat yourself to something tasty. Cheese pancakes can be topped with honey, jam, condensed milk or sour cream.

Individualities of making cheesecakes in a slow cooker

Typically, cheesecakes are most often cooked in a frying pan or in the oven, but making them in a slow cooker allows you to save time and use not so little oil.

Moreover, cheesecakes in a slow cooker turn out to be the most juicy and tender. It is important to use fatty, not wet cottage cheese, so that the molded products do not spread over the bowl.

Traditional cheesecakes in a slow cooker

The main ingredient of cheesecakes is cottage cheese, but you can add various dried fruits to the “dough”: raisins, chopped dried apricots or prunes, and even ordinary apples.

To make it you will need:

cottage cheese – 300 g;
testicle (1 huge or 2 small);
sugar – 2 tbsp;
flour - 2 tbsp. for mass and 2 tbsp. for deboning cheesecakes;
a pinch of salt;
oil for frying – 2 tbsp.

You can use butter, then the cheesecakes will taste milkier. But at the same time, it will add calories. You can also add a pinch of vanillin or vanilla sugar (0.5 tsp).

Manufacturing method:

Place the cottage cheese in a deep bowl and knead thoroughly. The more homogeneous the mass, the more tender the cheesecakes will be. If you took raw cottage cheese, squeeze it out first with your hands or through gauze.
Beat 1 egg separately and pour into the cottage cheese, stir again. Add sugar and salt.
Start adding flour. The quantity is not fixed and depends on the absorbency of the flour and the moisture content of the curd. Flour can absorb excess water, but then the cheesecakes will turn out hard, so don’t get carried away.
Stir thoroughly and leave to stand for a couple of minutes. At this time, turn on the multicooker to the “frying” or “baking” mode, pour in the oil and let it heat up.
Form the cheesecakes: take a portion of the mixture with a large spoon, form a flattened ball and sprinkle it with flour. This will also help the cheesecakes keep their shape.
Place the cheesecakes in a bowl. Usually 3-5 pieces fit into a multicooker. Do this carefully so as not to touch the hot elements.
Fry the cheesecakes for 5 minutes on each side. Monitor the process so that the cheesecakes do not burn or dry out. You can leave the lid on to get a crispy crust.

Ready! Serve traditional cheesecakes cooked in a slow cooker with jam or sour cream. The extreme option is most preferable, because the dish {itself} is sweet. If you want to add dried fruits, then you need to wash them first, pour boiling water over them, and soak for 15 minutes.

Steamed cheesecakes in a slow cooker

Mothers of children will like steamed cheesecakes in a slow cooker, because this is a healthy and tasty dish. They are not fried in oil, which is why they turn out to have the least calories, but melt in your mouth. The outside of steamed cheesecakes in a slow cooker may differ from ordinary ones, but they taste the same, and at the same time they are suitable for those who watch their figure.

PP cheesecakes in a slow cooker

At the moment, almost everyone is striving to get a great figure, which is why they have to limit themselves in their diet and consume more complex carbohydrates. But you can pamper yourself and create PP cheesecakes in a slow cooker even on a “proper diet,” especially if they are not only just as tasty, but also very healthy.

To make dietary cheesecakes you will need:

cottage cheese – 400 g;
1 huge testicle;
2 tbsp. chopped oatmeal or oatmeal;
sugar or natural sweetener (for example, stevia);
a pinch of salt;
coconut oil – 1 tsp.

If you don't have coconut oil, you can use regular olive oil. You can also replace oatmeal with rice flour; it makes the baked goods more fluffy. If desired, add 20-25 g of coconut flakes, the cheesecakes will acquire a pleasant taste.

Manufacturing method:

Mash the cottage cheese in a deep bowl. It is better to take cottage cheese up to 5% fat in briquettes. Loose is suitable if you break it up in a submersible blender. Also, the cottage cheese should be dry; otherwise, you can omit the egg or add half.
Pour in the previously beaten egg, add sugar and flour, stir. You are bound to get a dough that does not stick to your hands and is loose.
Take a little curd consistency, form into balls, and flatten them. You can create a relief with a fork.
Turn on the multicooker to the “Frying” mode.
Place the cheesecakes and fry for 5 minutes on each side.

Place the diet cheesecakes from the slow cooker on a plate, garnish with the freshest berries or melted bitter chocolate, and add a mint leaf. Bon appetit!

Cheesecakes with semolina in a slow cooker

In cheesecakes, flour can be replaced with semolina. These cheesecakes turn out to be the most tender; unlike flour, semolina does not compact the dough very much. Moreover, they do not absorb much oil. Cheesecakes with semolina in a slow cooker are suitable for children who need to gain weight, but do not want to eat semolina.

To make cheesecakes with semolina you will need:

cottage cheese – 300 g;
1 testicle;
semolina – 2 tbsp.
sugar – 2 tbsp;
a pinch of salt;
vanillin on the tip of a knife;
vegetable oil for frying.

Manufacturing method:

Mash the cottage cheese in a deep bowl so that there are no large lumps left.
Add the beaten egg and sugar, stir.
Next, start adding semolina until you get a suitable mixture. After making the dough, leave it for 15 minutes so that the semolina swells.
With wet hands, form “washers”; if desired, you can roll them in flour or semolina.
Place the cheesecakes in the slow cooker. Fry on each side until golden brown (approximately 7 minutes).

Before heating, you can put the cheesecakes in the freezer for 10-15 minutes so that they set and hold their shape better. Serve ready-made cheesecakes with semolina with honey or berry jam. Bon appetit!

Cheesecakes in a slow cooker

Cheese pancakes in a slow cooker, or cottage cheese, are a dish made from cottage cheese and flour, fried in oil. But unlike conventional manufacturing methods, cheesecakes in a slow cooker can be prepared without adding oil, which means they will be the most useful.

I offer you my selection of cheesecake recipes: from dietary and regular ones to savory ones with the addition of berries.

For convenience, I attach step-by-step annotations, descriptions, photos, manufacturing modes.

Classic cottage cheese pancakes in a slow cooker

Cottage cheese pancakes in a slow cooker - a beautiful breakfast. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with entrails - dried fruits, nuts, fresh fruits and even potatoes or carrots.

Cheesecakes with dried apricots in a slow cooker

Cheesecakes with dried apricots in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. The recipes contain experiments with entrails - dried fruits, nuts, fresh fruits and...

Cheesecakes with bananas in a slow cooker

Cheesecakes with bananas in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with entrails - dried fruits, nuts, fresh fruits and even...

Cheesecakes with semolina in a slow cooker

Cheesecakes with semolina in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with ingredients - different types of flour and cereals. This …

Cheesecakes with corn flour in a slow cooker

Cheesecakes with corn flour in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with ingredients - different types of flour and cereals. ...

Cheesecakes with raisins in a slow cooker

Cheesecakes with raisins in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with entrails - dried fruits, nuts, fresh fruits and even...

Cheesecakes with prunes in a slow cooker

Cheesecakes with prunes in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. In the recipes there are experiments with entrails - dried fruits, nuts, fresh fruits and even...

Cheesecakes with cranberries in a slow cooker

Cheesecakes with cranberries in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. The recipes contain experiments with entrails - dried fruits, nuts, fresh fruits and...

Steamed cheesecakes in a slow cooker

Steamed cheesecakes in a slow cooker are a beautiful dietary breakfast. They leave you feeling full forever. This manufacturing option is suitable for children and those people who, for any reason, have dietary restrictions. In the recipes there are experiments with entrails - dried fruits, nuts, fresh fruits and even potatoes or carrots.

Cheese pancakes with oatmeal in a slow cooker

Cheesecakes with oatmeal in a slow cooker, like traditional cheesecakes, are a great option for breakfast or as a dessert. They leave you feeling full forever. Usually they are fried in vegetable oil, but thanks to the multicooker there is no need for it. The cheesecakes turn out to be very tender, soft and airy. The recipes contain experiments with entrails - dried fruits, nuts, fresh fruits and...

Cheese pancakes with oatmeal in a slow cooker

About me

Hello! My name is Vladimir and I am the creator of the blog “Okay, multicooker!” Here I will share recipes for dishes for making in multicookers/pressure cookers and other culinary discoveries.

Cheesecakes in a slow cooker - the best recipes. How to quickly and deliciously cook cheesecakes in a slow cooker.

Cheesecakes in a slow cooker - general principles of production

With the advent of the multicooker, the process of preparing almost all dishes has been significantly simplified. In this miracle device you can cook virtually everything: from first courses to baked goods. Cheesecakes are no exception. The ease of making cheesecakes in a slow cooker is far from the main advantage. The main advantage of this method is that the dish turns out much healthier. Cheese pancakes can be baked in a multicooker using different modes. If “baking” is used, the bowl is greased with oil and curd “cutlets” are placed there. And if you cook cheesecakes in the “steam” mode, the dish will also be low in calories. In any case, cheesecakes bake evenly in a slow cooker and never burn.

The dough for cottage cheese is made using the most common method: cottage cheese is mixed with sugar, eggs and a small amount of flour. Instead of the last ingredient, you can use semolina. And if you roll the cheesecakes in semolina breading, they will turn out with a crispy crust - almost like in a frying pan. If desired, you can add raisins, cocoa, grated carrots or fruit to the curd mass. Ready cheesecakes can be served with sour cream, pieces of fruit, jam, condensed milk or sweet powder.

Cheese pancakes in a slow cooker - preparing goods and utensils

To prepare cheesecakes in a slow cooker, prepare a deep bowl for the curd mass, a tablespoon, a fork and a mixer (you can also use a blender). The multicooker bowl must be greased with oil if the cheesecakes are prepared in the “baking” mode, or filled with water and coated with the mesh (if the cheesecakes are prepared in the “steam” mode).

Very wet cottage cheese should be hung on gauze to drain excess liquid; dry cottage cheese, on the contrary, can be flavored with sour cream or milk. For fruit curds, you need to prepare the fruit: wash, peel and chop them.

Recipes for cheesecakes in a slow cooker:

Recipe 1: Cheesecakes in a slow cooker

To make cheesecakes in a slow cooker, the same products are used as for cheesecakes in a frying pan. The only difference is the heat treatment method. Of course, cheesecakes in a slow cooker turn out to be much healthier than fried cottage cheesecakes. You can cook cheesecakes in various modes; this recipe uses the “steamed” function. It is better to eat fatty cottage cheese.

Required ingredients:

Cottage cheese – 320 g;
Flour – a few tablespoons (depending on the fat content and “juiciness” of the cottage cheese;
Chicken egg;
Sugar - to taste (1.5-2 tablespoons);
Salt;
Vegetable oil.

Manufacturing method:

If the cottage cheese is very wet, you can hang it in gauze and drain the water. Break an egg into a bowl with cottage cheese, add a little sugar and a little salt to taste. First, rub the curd mass with a fork to break up large lumps, then mix with a spoon. Add a little flour (you need to be careful so that the mixture does not become too dense). Knead the dough for our cheesecakes in a slow cooker. We make small cakes from the mixture, similar to cutlets. Pour hot water into the multicooker (approximately to the middle), install a mesh for steaming. Lubricate the mesh with oil. Carefully lay out the cheesecakes, leaving small spaces between the edges. Set the “steam cooking” mode for 15 minutes (or more, depending on the size of the cheesecakes). Pour sour cream or jam over the finished cheesecakes.

Recipe 2: Breaded cheesecakes in a slow cooker

Ordinary cheesecakes will become even tastier if you roll them in breading before baking. In addition, vanillin is used here, which makes the curds very fragrant and appetizing. In a slow cooker, cheesecakes usually come out soft, but the breading will make them extra crispy.

Required ingredients:

Cottage cheese – 260 g;
Flour - by eye;
Sugar - to taste;
Salt;
Testicle;
Semolina;
Vegetable oil;
Vanillin.

Manufacturing method:

Place the cottage cheese in a bowl and mash with a fork until not a single large lump remains. Break an egg into a bowl and add a little sugar. Mix everything and add a couple of tablespoons of flour. If the dough for cheesecakes is very dense, you can add a little sour cream. We make small cakes from the dough and roll them in semolina. Turn on the multicooker in the “baking” mode for 5 minutes so that the cheesecakes immediately begin to bake without wasting time on heating. Coat the bowl with oil and place the curds. Cook on each side for 8-10 minutes. Cheese pancakes prepared using this method are perfectly suitable for baby food.

Recipe 3: Cheesecakes in a slow cooker without eggs

It turns out that delicious cheesecakes can be made without eggs. This recipe describes a method where only flour, sugar and cottage cheese are used to make curds.

Required ingredients:

Half a kilo of cottage cheese;
2-3 spoons of semolina;
Sugar - a few spoons;
Little flour;
Vanillin.

Manufacturing method:

Mix cottage cheese with sugar, vanillin and semolina. We form small “cutlets” and roll them in flour. Coat the multicooker bowl with oil and place the curds there. Set the “baking” mode for 10 minutes, then turn the cheesecakes over and set the “baking” mode for another 10 minutes. Ready cheesecakes can be served with sour cream.

Recipe 4: Cheesecakes in a slow cooker with banana

Banana cheesecakes in a slow cooker are a good option for a tasty and healthy breakfast. This recipe is worth understanding for all those who are on a diet, as well as mothers of delightful children. Cheesecakes in a slow cooker with banana are a quick dietary dish that can be prepared from a small amount of ingredients.

Required ingredients:

A small pack of cottage cheese;
A little bit of flour;
Banana – 1-2 pcs.;
Chicken egg;
Sugar – one and a half to two spoons;
Butter;
Baking powder.

Manufacturing method:

Mix cottage cheese with sugar and a small amount of salt. Mix the curd mass with the egg and flour. Preheat the multicooker in the “Baking” mode. Grease the bowl with vegetable oil. We make small flat cakes from the curd mass. Dip the curds in flour and bake for 5-7 minutes on each side.

Cheesecakes in a slow cooker - secrets and useful tips from the best chefs

– The cottage cheese must be kneaded properly beforehand. The presence of large curd lumps in the dough is not allowed;

– After the bowl is coated with oil, the multicooker should be heated slightly. Do not put cheesecakes in an unheated slow cooker;

– To prevent the cheesecakes from falling apart in the slow cooker, you don’t need to use very raw cottage cheese. Some people add a lot of flour to “thicken” it, but this is not a solution to the situation. The curds will not fall apart, but will turn out very hard;

– In order for the cheesecakes in the slow cooker to come out airy and fluffy, it is recommended to grind the cottage cheese through a sieve in advance;

– You should not add too much sugar to the dough, the cheesecakes will not hold their shape well and may even burn slightly. It’s better to put less sugar and pour sweet berry sauce over the finished cheesecakes. From excess eggs, the dough will also be very watery, and the curds will “spread”;

– There can be any fat content in cottage cheese, the main thing is that the product is fresh.