Pies and cakes in a slow cooker are always incredibly delicious. Even the most capricious specimens are baked evenly. I recently cooked cheesecake in a slow cooker. It turned out to be really perfect. I have never been able to achieve such results in the oven.
Ingredients
- Cookies (sugar) – 250 g
- Butter - 120 g
- Chicken eggs - 3 pieces
- Philadelphia Cheese - 500 g
- Cream (33% fat content) – 120 ml
- Powdered sugar - 150 g
- Vanillin - on the tip of the knife
Step-by-step cooking recipe
Chop the cookies in a blender until they are fine crumbs.
Add the melted butter and mix.
Put the resulting mass on the bottom of a greased slow cooker, lightly tamping.
Mix eggs, cheese, cream, powdered sugar and vanilla. Puree the mass with an immersion blender until smooth.
Put the cheese mass in the bowl of the slow cooker on top of the prepared base.
Close the lid and bake for 45 minutes on the Baking program.
After the beep, do not take the cheesecake out of the slow cooker for another 1 hour.
