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Cheesecake in a slow cooker

  • Nutrition Facts
  • Calories: 285
  • Protein: 9.7
  • Fats: 16
  • Carbohydrates: 23.4
    Чизкейк в мультиварке

    How to cook cheesecake in a slow cooker to get a delicious and healthy dessert? The answer to this question will be today's culinary review. The slow cooker is capable of everything, including cooking this amazing delicacy, which is loved by many. Of course, the recipe for cheesecake in a slow cooker is slightly different from the classic one, which is cooked in the oven in a water bath. But hozOboz assures that your loved ones will be completely delighted with this taste!

    Before you start cooking cheesecake in a slow cooker, the photo of which you will find below, you should study some of the features of preparing this dish. So, to get a curd cheesecake in a slow cooker, you need to use loose cottage cheese, not water, so that the surface does not crack during baking. You need to carefully tamp the base of the cake so that the finished cheesecake does not fall apart. Cream products should be at the same room temperature, which should be taken care of in advance.

    Do not open the lid of the multicooker until the end of the baking mode. To get the finished cheesecake out of the multicooker, you will need a simple solution: cut two wide strips from baking paper and lay them crosswise on the bottom of the multicooker. The ends of the paper should come out to the surface of the multicooker. Compact the sand base already on top of the paper. When the cheesecake is ready, all that remains is to transfer it to a flat dish, holding the ends of the paper.

    History of the dish

    Traditionally, cheesecake is considered an American dish. Its most famous name is New York cheesecake. Although it is believed that even Greek athletes enjoyed this dish before the first Olympic Games. The first ingredients for cheesecake were described by a Greek writer. Later, the Romans took over Greece, taking with them the recipes for cheesecakes, called "placenta". After the expansion of the Empire, this dish began to spread throughout Europe, and then throughout the world.

    It is known that cream cheese is needed to prepare this dish, how did it come about? One day, an American milkman tried to simply copy the French Neuchâtel cheese, resulting in delicious cream cheese. Philadelphia cheese, which forms the basis of a cheesecake, was first made in 1880 in New York. The name of the most popular cheesecake is also associated with this city, where it was invented. Cheesecakes are made from homemade cheese, cottage cheese, but the classic version is based on Philadelphia cream cheese, eggs, cream and sugar without icing and without toppings. This is how it was created in the legendary New York restaurant in 1929. Today, cottage cheese cheesecake and its recipe for cooking in a slow cooker, which is even easier to prepare, are already known.

    Sand base ingredients:

    • Shortbread cookies - 150 g
    • Butter - 100 g

    Cream Ingredients:

    • Cream cheese or cottage cheese - 500 g
    • Powdered sugar (or sugar) - 150 g
    • Lemon - 1 piece
    • Vanilla sugar - 10 g
    • Eggs - 3 pieces
    • Sour cream (fatty) or cream - 80 ml
    • Salt - a pinch


    1. First, let's prepare a sand base. Grind the cookies with a blender quite finely.

      Using a blender, grind cookies into crumbs.

    2. Melt the butter in a water bath and add to the crushed biscuits. Mix everything thoroughly, this will require some effort.

      We put butter in a water bath and when it melts, mix thoroughly with crumbs from cookies.

    3. Prepare the pan from the multicooker and lay out the resulting mass, tamp it very tightly with a glass.

      The finished base, created from butter and biscuits, is rammed to the bottom of the multicooker with the help of a glass.

    4. We will select the “Baking” mode for 20 minutes, and we will bake until the end of the signal.

      Place the bowl with the dough in the appliance and set the “Baking” mode for about 20 minutes.

    5. Now let's prepare the cream. To get a cheesecake in a slow cooker from cottage cheese, you need to mix it in a blender until soft. It is more convenient to pour the cottage cheese into a blender and twist it in parts.

      Preparing the cream: grind the cottage cheese in a blender until a soft consistency is obtained.

    6. Prepare a wide mixing bowl and pour the curd mass into it.

      Transfer the cottage cheese to a bowl.

    7. Add powdered sugar, vanilla sugar, a pinch of salt. Mix everything with a mixer until smooth.

      Add vanilla, powdered sugar and salt to the curd, and then mix everything with a mixer.

    8. Wash the lemon and wipe it dry. Using a fine grater, separate the lemon zest.

      Remove the zest from one lemon.

    9. Cut the lemon in half and squeeze the juice from half the lemon. Add the lemon juice and zest to the curd mass and mix.

      Juice and lemon zest are introduced into the curd mass.

    10. Add eggs, each time mixing the mass with a whisk.

      Now you should put the eggs and stir the curd filling until smooth.

    11. Then add sour cream and mix thoroughly.

      Add sour cream and mix everything again.

    12. Pour the curd mass on top of the sand cake and level the surface.

      Pour the finished filling onto the base baked in advance and level with a spatula.

    13. Close the lid of the multicooker and turn on the “Baking” mode for 60 minutes.

      Put the cheesecake in the slow cooker in the “Baking” mode for about 60 minutes.

    14. After the end of the program, leave the cheesecake in the multicooker until it cools down, opening the lid. Then we take the cheesecake out of the multicooker and put it in the refrigerator for 5-6 hours.

      The finished cake should not be removed from the multicooker. It is better to just open the lid and leave it to cool inside for about 6 hours.

    15. When serving, cut into portioned pieces and decorate with any berries or fruits.

      Before serving, the dessert should be cut into portions and garnished with berries.

    Classic cheesecake in a slow cooker is made from Philadelphia cream cheese. The whole principle of preparation remains the same, only you should not knead the cheese mass strongly, so as not to saturate it with air, which can cause cracks. A banana cheesecake in a slow cooker will be very fragrant, where bananas are whipped together with cream cheese or cottage cheese, they give a unique taste and richness!

    The benefits of the dish

    Cheesecake in a slow cooker will not leave anyone indifferent. There is no doubt about its benefits, since everyone knows about the beneficial properties of cottage cheese. Cheese and cottage cheese contain a lot of phosphorus, calcium, cream contains calcium, protein. A complete set of fat-soluble vitamins. You can enrich the dish with additives from fruits, berries, nuts, dried fruits. But you should not get carried away either, you can consume no more than 100 g of a dish per day. The main thing in its preparation is naturalness.

    The slow cooker is ideal for baking cheesecake, as it does not brown on top. hozOboz hopes that cooking cheesecake in a multicooker will now become a habit for you! You can freely offer this dish to children. We wish you bon appetit!

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