Classic cheesecake in a slow cooker

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Cheesecake in a slow cooker: prepare your favorite delicacy deliciously and quickly

Creating a cheesecake in a slow cooker will not be difficult, because with the help of a “smart device” you can create almost any culinary masterpiece without spending a lot of effort and time. {Instructions} of cooking are somewhat different from the unique one, where there is certainly a water bath and baking in the oven, but in the end the result is no less tasty 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.

Tips before making cheesecake

Before you study recipes for cheesecake in a slow cooker, pay attention to these tips that will help you create the dish perfectly:

• Choose cottage cheese with a loose mixture so that it is not liquid, then the surface of the product will not crack during baking;
• Compact the base well so that the finished dessert does not fall apart;
• All products should be at the same room temperature;
• You can remove the prepared food from the multi-cooker 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 finishing the cooking process, remove the dish from the bowl, holding the ends of the parchment.

Traditional recipe for cheesecake in a slow cooker

The unique version calls for the introduction of Philadelphia cream cheese, but it can be replaced with a similar amount of cottage cheese.

• Butter – 100 g;
• Shortbread cookies – 150 g.

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

Making a traditional Cheesecake without the help of others:

1. Let's start from the base. Grind the cookies in a blender to small crumbs, add melted butter and mix well;
2. Place the mixture in a multicooker pan and compact tightly. Activate the “Baking” program for 20 minutes and bake the shortbread;
3. Making cream. We twist the curd mass in a blender in parts until soft;
4. In a wide, deep bowl, together with the cottage cheese, mix the powder and vanilla and add some salt. Beat with a mixer until the mixture is homogeneous;
5. Remove the zest from a washed and dried lemon using a small grater. Squeeze the freshest juice from half the pulp. Add everything to the curd mixture and mix thoroughly;
6. We split the eggs one at a time, mixing the mass after each of them;
7. Add sour cream and mix well again;
8. Pour the cream over the shortbread and smooth the surface with a spatula;
9. Close the lid of the “smart device” and start the “Baking” mode for an hour. After this time, we leave the cake to cool by opening the lid;
10. Remove the dessert and place it in the refrigerator for 5 hours.

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

Cheesecake with bananas in a slow cooker

This simple recipe will help you prepare an indescribably tender and fragrant 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:

1. Crush the cookies until crumbly and combine with melted butter;
2. Add cottage cheese and sour cream to a blender, beat in eggs, add sugar. Beat the indicated ingredients together;
3. Add the chopped banana and turn on the beating again, either until smooth, or so that pieces of fruit are felt in the dessert;
4. Coat the multi-cooker bowl with oil, first lay out the crumbs and tamp tightly, then pour the curd-banana mixture on top;
5. Turn on the “Baking” mode for 50 minutes, then activate the “Heating” 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 a mixture of cottage cheese casserole or soufflé. You can make it with Ricotta cheese, which can be used as a substitute for mascarpone.

For 8 servings you will need:

• Cream – 200 ml;
• Sweet powder – 140 g;
• Butter – 100 g;
• Shortbread cookies – 200 g;
• Testicles – 3 pcs;
• Mascarpone cheese – 500 g;
• Vanilla pods – 1 pc.

How to make cheesecake with mascarpone in a slow cooker:

1. The initial scheme of action is similar to previous formulations;
2. Place the prepared mixture for the base tightly into a bowl and form a shortcake with sides;
3. Mix the powder and cheese with a whisk until a thick mixture is formed. Without stopping the mixing process, pour the cream evenly in several approaches;
4. Add vanilla seeds to the filling and beat in the eggs. Don’t forget to thoroughly mix everything again;
5. Pour the sweet cheese cream over the crust and smooth it out;
6. Turn on the device to “Baking”. The total time is 80 minutes. For some devices, the cycle lasts only 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, reminiscent of narrow tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . This type of famous pie is best baked specifically in a “smart device.” In the oven it comes out the driest and does not rise well.

List of goods for 4 servings:

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

Cooking Japanese cheesecake in a slow cooker step by step:

1. Place cottage cheese, sour cream and softened butter in a large large bowl. Gently but painstakingly mix the ingredients with a whisk;
2. Break the eggs separately and separate the yolks and whites. Add the yolks alternately to the container with the curd base, constantly stirring;
3. Sift the starch and flour through a sieve directly into the bowl. Beat with a whisk until all the flour is mixed;
4. In several approaches, pour milk in a narrow stream, without stopping mixing the dough;
5. Add vanilla extract, knead the dough again until it becomes watery, similar to thin sour cream;
6. Pass the mixture through a sieve with a small sieve to avoid the formation of lumps and achieve a uniform pie structure. You can do this function twice, breaking up the curd residue with a spatula;
7. Separately beat the whites to stable peaks using a mixer with whisk attachments, evenly adding the indicated amount of sugar;
8. Gently mix the whites into the dough in small portions until it becomes homogeneous and smooth;
9. Coat the inner surface of the multi-pan with margarine and fill it with dough;
10. The baking process consists of the “Steam cooking” program (10 minutes) and the “Heating” mode (50 minutes). This cycle must be repeated twice with a total time of 2 hours. During cooking, the device must not be moved, opened or knocked on or near it, otherwise the dough will settle.

Cooling of the product takes place in two steps: 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

Cheesecake in a slow cooker - 7 delicious homemade recipes

Cheesecake in a slow cooker turns out no worse than in the oven. Try to cook any recipe from this catalog. If necessary, you can always ask advice from the most experienced chefs, read reviews about the recipe, choose a dessert based on its composition and BJU. Read more...

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2. Best selections
3. Manufacturing methods
4. In a slow cooker
5. Baking in a slow cooker
6. Cheesecake in a slow cooker

• Pies
• Dishes with sour cream
• Any cheese
• Bakery
• Dishes with milk
• Dishes with cottage cheese
• In a slow cooker
• Cheesecake
• Flour
• Dishes with cream cheese
• Pies in a slow cooker
• Sweet pies
• Japanese food
• Vegetarianism
• Cheesecake with cottage cheese
• Sweet pastries
• Asian cuisine
• Testicles
• South American cuisine
• Yeast-free baked goods

How to cook delicious cheesecake in a slow cooker

The happy owners of multicookers have no doubt that in this miracle technique we can completely cook any dish, from appetizers and soup to dessert. Cheesecake in this case was no exception (the cheesecake for which the base must be baked).

The 5 most commonly used ingredients in slow cooker cheesecake recipes:

If you have already managed to understand all aspects of your own technique, you can choose any cheesecake recipe and cook it in a slow cooker. The differences between it being cooked in the oven or in a cartoon are only in the baking time and temperature. Newbies are advised to pause their selection on a certain slow cooker cheesecake recipe. And follow all the tips and advice of its creator. And if something doesn’t work out, don’t be shy to ask for advice not after, but before making it. Perhaps it will be important for you to obtain information on a specific multicooker model or one or another product from the composition.

Cheesecake interiors can be prepared from all suitable products: milk, cream, cottage cheese, condensed milk, cream cheese, fruit puree and so on. In some versions, you only need to bake the base, and cool the filling in the refrigerator. Especially when the list of ingredients contains gelatin, agar-agar, pectin, in other words, any gelling agent.

5 of the lowest calorie cheesecake recipes in a slow cooker:

Essential advice: to make it more convenient to remove the cheesecake from the multicooker, taking into account its delicate interior, you can prepare the dish in a silicone form that fits into the multicooker. This will help the cake from burning and will create additional protection to maintain its shape. This method is not bad for cheesecake, the crust for which is baked and the filling is cooled. The base can be made from cookies, biscuit or shortbread dough.

Cheesecake in a slow cooker - traditional recipe

What kind of cheesecake I baked in a slow cooker... It’s easy to lose your mind. 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 everything out 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 slightly recall the cutting and folding abilities from labor lessons at the original school.

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

• 1 pack of cookies (120 g)
• 80 g butter

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

Note: when it comes to cream cheese, use Philadelphia as a reference. But it is quite expensive and is not sold everywhere. I decided to try the affordable and widely popular Almette cheese. I confirm that the finished cheesecake tastes indistinguishable from the traditional 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 it looks like a cardboard shape. I agree, I’m still a long way from the standard. But for now, my intermediate goal is to get the cheesecake out of the multicooker safe and sound.

Ugh. The hardest part is behind us. Now let's do something easy and simple - actually making a cheesecake.

The cookies need to be crumbled. Some people do it in a combine. In the absence of one, I simply grate the cookies on a small grater.

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

A substance similar to wet sand comes out. 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 the sand base is additionally moistened during the process. It is compressed into a dense, rigid base.

This is the smooth and even surface that we ended up with. Let's move on to making the cheese part of our cheesecake. Everything is as simple as possible with her. Remember the basic rule: no need to beat anything! Classic cheesecake has a dense creamy cheese structure. Excessive air bubbles will only spoil the matter - they usually cause cheesecakes to burst during baking. In general, arm yourself with a spoon and get started.

Remove the cream cheese from the packaging. Add sugar, starch, salt and zest. Mix. The result is an attractive, slightly oily mass.

Add eggs. It is recommended to mix them in one at a time. Due to lack of time, I add everything right away and quite quickly I get the most beautiful, without exaggeration, gentle cream.

But there is no limit to perfection. Add lemon juice and cream. Now the main thing is not to let anyone experience it. Otherwise, it might 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 would definitely like to discuss that in different brands of multicookers this time may be shorter or longer - it all depends on the program option. In my multicooker, the “Baking” program time is limited to 65 minutes, so after the signal I leave the cheesecake to bake for another 15 minutes.

There is a very common method for checking whether it is time to remove the cheesecake from the slow cooker. Open the lid and shake the pan slightly. If the edges of the cheesecake are already firm, but the middle is still slightly quivering, then this means that it has been baked exactly as it should. The cake will reach a suitable condition in the refrigerator.

Well, the final touch. Place the cooled cheesecake in the refrigerator for 5-8 hours. Thanks to our baking paper construction, removing the cheesecake from the slow cooker was absolutely simple.

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

An extreme 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 the most affectionate.

Cheesecake in a slow cooker: step-by-step traditional recipe with photos

A common dessert of American cuisine, consisting of a tender curd soufflé placed on a hard base, entered European cuisine under the name cheesecake or curd cake. It is prepared in a regular 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 delicious, easy to make and very beneficial for the body as it contains calcium. The introduction of a multicooker will further simplify the manufacturing process; even a child can handle it.

Products you need

For the base:

For the soufflé:

Individuality of product selection

When buying cheese for soufflé, pay attention to the following. is ideal . Vanillin or vanilla sugar, cinnamon, lemon zest, etc. can be used as seasonings. You should not use all the seasonings at once. You need to know when to stop and always rely on personal taste preferences.

The history of cheesecake

At the moment, curd cheesecake is widespread in all countries and its recipe is consumed in Europe, America, the Middle East and the Land of the Rising Sun. The name itself came from America and, most likely, from European settlers who baked pies based on cream cheese. Desserts have gained widespread popularity, and at the same time their new homeland.

Mention of cottage cheese desserts comes from Greece. On the Samos Peninsula in the 8th-7th centuries BC. e. Olympic athletes were honored with this delicacy. In Old Rome, this dish was loved by Julius Caesar.

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

How to cook 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:

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

How to perfectly decorate and serve cheesecake

You can decorate the dessert in an original way using new berries or pieces of fruit. You can pour fruit jelly on top of them. Melted chocolate or prepared chocolate fudge would be useful for decoration in this composition.

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 different ornaments. Show your imagination, and together with the beautiful taste, the dessert will take on a representative appearance.

Tips and tricks for making cheesecake in a slow cooker

If you decide to make cheesecake, you should know that the traditional recipe uses Philadelphia cream cheese. It is very soft, so there is no need to knead the cheese mass. This process can even be harmful, since the saturation of air inside can lead to the formation of cracks in the cake.

There are likely options for making homemade cheesecake in a slow cooker. Lemon can be replaced with banana. It adds a unique taste to the dish. Raspberries or peach are also suitable.

Video recipe for cheesecake in a slow cooker

Watch the video on how to make traditional cheesecake at home in a slow cooker. It will be very informative for you to look at the thickness of the curd inside during production and at the process of decorating the pie. I'm always curious to know what will happen in the end.

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