To make it easier to cook cheesecake in a slow cooker, I suggest making it without dough. The absence of a base will not affect the taste of the dessert in any way. This is a great everyday recipe when you want something simpler and faster.
Ingredients
- Cottage cheese - 600 g
- Brown Sugar (or substitute) – 100 g
- Chicken eggs - 3 pieces
- Corn Starch - 3 tbsp.l .
- Sour cream - 200 g
- Vanillin - 1 pinch
Step-by-step cooking recipe
Separate the whites and beat them with a mixer to peaks.
Whisk all other ingredients until smooth with an immersion blender.
With a spatula, stir in the proteins and pour the mass into the bowl of the slow cooker.
Cook the cheesecake for 50-60 minutes in baking mode and then leave it in the switched-off slow cooker for another half hour.
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