Chocolate cheesecake in a slow cooker

Quite recently, I tried to independently prepare an excellent and very tasty dessert - cheesecake. And I liked the homemade cheesecake so much that I definitely wanted to try its chocolate version. So, now I have exactly that for dessert, chocolate cheesecake, cooked in a slow cooker.

To make chocolate cheesecake in a slow cooker we will need:

for chocolate dough base

200 grams of flour,
20 grams of cocoa powder,
1 testicle,
70 grams of sugar,
0.5 teaspoon salt,
120 grams of margarine or butter,
1 teaspoon baking powder,

for chocolate cheese cream

520 grams of cream cheese (The standard is Philadelphia cheese. Last time I spent a long time looking for it and couldn’t find it. Therefore, this time I didn’t even find it, I bought Violette cream cheese from Karat. You can use any other cream cheese, for example “Almette” or “Creme Bonjour”.),
3 testicles,
100 grams of sugar,
100 g cream (33-35% fat),
20 grams of cocoa powder,
10 g vanilla sugar.

Recipe for making chocolate cheesecake in a slow cooker.

As we see, there are no cookies in the composition. I make the base for the cheesecake, whether chocolate or not, from dough, in this case chopped.

In a food processor (blade attachment) make butter-flour crumbs from sifted flour, cocoa sifted through a sieve, finely chopped margarine, sugar, salt, baking powder. Add the egg to the crumbs and mix the chocolate dough.

Place the dough in the multicooker bowl, distribute it moderately along the bottom with your hands, make sides 4-5 cm high. Place the mold with the dough in the refrigerator.

Let's prepare chocolate cheese cream. Beat the ingredients for the cheese cream, specifically cream cheese, cream, sugar, cocoa, vanilla sugar and eggs, with a mixer until smooth.

Spread the resulting chocolate cream onto the base.

Bake chocolate cheesecake in a multicooker for 2 hours, “Baking” mode.

I have a Panasonic multicooker, where the baking mode lasts a maximum of 65 minutes. Therefore, we start baking for 60 minutes, and later we start this mode again, also for 60 minutes. If the “Baking” mode does not turn on again, you should wait 1 minute before starting it .

When the cheesecake is ready, the center should jiggle a little. After the beep sounds that our chocolate cheesecake is ready, take the bowl out of the multicooker and leave to cool. When the cheesecake in the pan has cooled to room temperature, put it in the refrigerator.

Take the completely cooled and chilled cheesecake out of the multicooker bowl, cut into portions and serve with tea. The most delicious chocolate dessert is ready.

Chocolate-curd cheesecake in a slow cooker

Using a multicooker, you can quickly and easily prepare a delicious chocolate-curd cheesecake on a crumbly cookie crust.

Ingredients

0.5 kg cottage cheese (preferably pasty)
200 g shortbread cookies
3 testicles
100 g sugar
70-80 g butter
3 tbsp. sour cream 20%
3 tbsp. Sahara
2 tbsp. cocoa powder
a pinch of vanillin

Recipe for making a dish at home

Melt the butter in a water bath or in the microwave, cool to room temperature. Place the cookies in a bag and crush with a rolling pin until crumbly (can be crushed using a blender).
While stirring the cookie crumbs, pour in the melted butter and knead into a soft mass with your hands. Distribute the purchased dough moderately over the bottom of the multicooker bowl, forming sides of about 3 cm.
The cottage cheese must be rubbed through a sieve or passed through a meat grinder (the curd paste does not need to be rubbed). Then add vanillin, beat in the raw eggs, thoroughly beating with a blender or mixer afterward.
Pour half the curd cream into a separate bowl and add cocoa powder to it, sifting it through a sieve. Pour a couple of spoons of light inside into the center of the sand base, then black and then light again. This way you should get a striped sketch, like for a “Zebra” pie; if you wish, you can decorate it with streaks using a toothpick.
Bake the chocolate-curd cheesecake in a multicooker for 60 minutes in the Baking mode. After the sound signal and the end of the program, turn off the multicooker and leave the cheesecake in it for another hour (do not open the lid).
After the designated time, open the lid, remove the pie onto a plate and let it cool completely. After cooling, you can decorate the curd cheesecake to your own taste and serve. If you leave the finished dessert overnight (that is, in the dark) in the refrigerator, the inside will harden better, and the cake will be soaked and taste better. Enjoy your tea!

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For dessert lovers: recipe for chocolate cheesecake in a slow cooker

Cheesecake recipe with cocoa in a slow cooker

Ingredients for the base:

150 g cookies
1/2 stick of butter (90g)

Curd part:

700 g soft cottage cheese (9% fat)
4 small eggs or 3 medium ones
1 multi cup sugar
1 multi-cup full-fat sour cream (21% fat)
1 tbsp. potato starch
2 tbsp. cocoa

A cup of fragrant tea or coffee in the morning with your family or during a break between work and... And something is missing! Well, of course, dessert! It will highlight the taste of the drink and give a charge of good mood and positivity for the whole day, even if the weather outside is not at all cheerful!

From the huge number of different desserts that I, a lover of sweets, have always tried, there are several that are brighter and more memorable. Among them, cheesecake rightfully occupies space - a cheese dessert that is very popular in America and Europe, and here you can try it in almost every self-respecting coffee shop. The main component of cheesecake is Philadelphia cheese; finding it in our small town is quite problematic, and almost everyone will not like the cost. This fact haunted me for a long time and, in the end, I decided to replace Philadelphia with ordinary soft cottage cheese, which is not difficult to purchase, and tried to make chocolate cheesecake in a slow cooker. Did it work out? Judging by the satisfied faces of the relatives - certainly yes!

I think you will also like it, especially since curd cheesecake with cocoa in a slow cooker is very simple and anyone can do it! I recommend this recipe to all readers of vmultivarkah.ru. Note: I cook in my favorite Philips HD 3077/40, but the chocolate cheesecake recipe can be adapted to almost all other multicookers, especially if you have a “Bake” mode.

Manufacturing method

Let's start with the base for our cheesecake. You need to grind the cookies using any easily accessible method - grind them in a blender, meat grinder, or, as I did in this case, grate them on a small grater.
Next, pour melted butter into the resulting crumbs and grind well.
The result should be a mass reminiscent of wet sand.
Now the cookie crumbs need to be poured into the multicooker bowl. I don’t understand how it is with you, but in extreme times my baked goods tend to stick to the walls and bottom of the bowl, so in order to be sure to remove the cheesecake safe and sound, I line the multicooker bowl with baking paper, which I highly recommend for you as well.
You can compact the sandy base of the cheesecake using a regular glass - try to create it as tightly as possible.
Let's move on to making the curd-chocolate dough. For this we need cottage cheese, eggs, sugar, sour cream, starch and cocoa.
That’s what I especially like about this recipe for chocolate cheesecake in a slow cooker: you don’t need to beat anything individually for a long time and carefully, then carefully combine it – just mix everything well into a homogeneous mass. But, there is one fundamental aspect - cottage cheese or cream cheese, if you use it, must be soft, otherwise you will still have to use the blender.

So, in a deep bowl, mash the cottage cheese, add sugar, sour cream and eggs to it.
Mix thoroughly with a spoon (if you still have difficulty mixing, then help yourself with a mixer, turning on low speed, do not beat at high speed, otherwise the cheesecake may crack during baking!).

Pour starch into the resulting sweet curd mass and mix again.

Cocoa will go into the dough at the end, but it must be sifted, otherwise there is a risk of getting unmixed lumps.

That's it, the curd and chocolate interior for the cheesecake is ready.

All that remains is to put it in a bowl, smooth the surface of the pie with a spoon and send it to bake. Bake the chocolate cheesecake in a multicooker for 80 minutes in the “oven” mode, while setting the temperature to 150 degrees (I add the baking time manually).

How to check if the cheesecake is ready or not? Open the lid and shake the bowl slightly. If you see that the edges of the cake are already dense and moving away from the walls, and the middle is still jiggling a little, then feel free to turn off the multicooker - the cheesecake is baked. It will completely thicken and harden in the refrigerator. Here is another fundamental point. Do not try to immediately remove the cheesecake from the bowl, let it cool right in it first at room temperature, and then put the bowl with the cheesecake in the refrigerator at night (that is, at night) .

And in the morning, remove the chocolate beauty from the saucepan, remove it from the paper and place it on a plate.

It would not be superfluous to decorate the cheesecake with chocolate glaze or berries. At the moment it is the season of fruits and berries, so I decorated them specifically with them.

Now immediately serve the cheesecake to the table, cut anyone a piece and enjoy the delicious creamy chocolate taste.

You see, chocolate cheesecake in a slow cooker comes out with a very dense, but at the same time, soft and tender texture. In fact, cheesecake shouldn't be doughy. It tastes great, trust me and my family, or better yet, take it and cook it yourself! Bon appetit!

Chocolate cheesecake in a slow cooker

Cheesecakes have recently gained popularity in Russia, although, for example, cottage cheese casserole - a close relative of cheese pie - has long been and is widely known in our country. But abroad, cheesecake is an old and favorite delicacy. In our country, at first it could only be purchased in a cafe. Naturally, craftsmen also baked cheesecakes at home. But that was a whole story. But now, with the advent of the multicooker, this delicious dessert can be prepared without much trouble. Now we will bake chocolate cheesecake in a slow cooker. I suggest you see from your own experience how simple it is. The only point worth considering: cheesecake is actually baked cheese cream, which requires not only baking but also hardening to be made. So there is no way to test the cheesecake “hot-hot”, because it must not only cool down completely, but also sit in the refrigerator for at least 6 hours.

Cookies – 1 package (120 g)
Cocoa – 1 tbsp.
Butter – 80 g.

For the cream cheese part:

Creamy curd cheese - 600 g.
Sugar – 200 g.
Starch – 10 g. Or flour – 20 g.
Testicles – 2 pcs. and two more yolks
Cream - 80 g 33-35% fat
Salt – 0.5 tsp.
Vanilla sugar - 1 sachet
Cocoa – 2 tbsp.

Method for making chocolate cheesecake in a slow cooker

First, you need to line the multicooker bowl with parchment - without it, you run the risk of not being able to remove the cheesecake from the multicooker safe and sound - the sand base is very sticky and can become tightly welded to the bottom of the bowl. You can create cuts on a whole sheet of baking paper. But the most common method is to take two long and wide strips of parchment and place them crosswise. So that the edges reach the top of the bowl, and place a round parchment bottom on them. You can create it a little wider than the base of the bowl and cut it on the sides a couple of times - so that the dough does not come into contact with the walls of the multicooker on all sides. But the edges of the cake will most quickly turn out zigzag.

All ingredients, especially cheese, should be at room temperature - this will make them easier to mix and the texture of the dough will be smoother.

I grind shortbread cookies - store-bought or homemade - in a blender, in a meat grinder, or simply grate them, add melted butter to the crumbs, and add a spoonful of cocoa.

I mix and grind, and what comes out is very fragrant chocolate chips.

Then I put the resulting mixture on the bottom of the bowl and compact it tightly - with a masher or an ordinary glass, as is customary to do in American confectionery shops.

And then I proceed to the main step - making the cheese dough.

Separately, I will write a few words about the choice of cream cheese. As a standard, naturally, you need to take Philadelphia or Mascarpone (with it the cheesecake will be the least dense), but these types of cheese are very expensive. There are the most moderately priced analogues: Almette, Rama cream bonjour, Kaymak. The last one is sold in two-liter buckets - for the holidays or when you need several pies at once, it’s very convenient to take it. Since I need 600 g, I’ll stick to cream bonjour – the package contains exactly 200 g.

I put the cheese in a huge container, add sugar, vanilla, eggs, cream (you can replace it with sour cream), add starch or flour. I tried with both, and with flour the cheesecake is the densest. I mix the dough with a spoon; if you don’t have the skill, you can use the mixer at low speed.

At the very end I add cocoa powder. It must be sifted through a strainer, otherwise it will be impossible to stir the lumps into the cream cheese. In general, if you entrust the process of mixing cocoa with cream to the younger generation, then maybe you will be able to mix it with lumps. But I still decided not to risk it.

The finished cream tastes very appetizing. I don’t recommend trying it, because you might get carried away and end up without cheesecake. I put the cream in a bowl.

I level it with an ordinary spoon.

You need to bake the cheesecake for 1 hour 20 minutes, using the “Baking” program. All multicookers have different program times; for me, baking is limited to 65 minutes. Therefore, after the end of the program, I set it for another 15 minutes. The cheesecake is ready when its edges are already freely moving away from the walls of the bowl, and the middle is still slightly jiggling. (This moment confuses almost everyone. No, the quivering center does not mean that the cheesecake is not ready, because the cake will thicken and stop jiggling when it sits for the required time in the refrigerator.) I let the cheesecake cool slightly in the slow cooker, and then I take it out of the parchment using a parchment tray. still warm cake. (If you are preparing a cake for the first time and are afraid that it may fall apart, then put it in the refrigerator directly in the bowl.)

When removing the cheesecake from the multicooker, the main thing is to arm yourself with something heavier, so it is possible that the cake will have to be protected from those who want to immediately try it with a weapon in their hands - it will only “get ready” in the refrigerator. I personally bake cheeses mainly at night (that is, in the dark) - when the hunters for prey are already dozing and the pie sits quietly in the refrigerator until the morning.

But what a wonderful breakfast you will have. Absolutely, Friday evening should be dedicated to making cheesecake, so that on Saturday morning, at about 12 o’clock, you can put on the table a unique chocolate cake, which greatly benefits from simple decorations. For example, from these chocolate toffees.