Cheesecake is a deliciously delicious dessert, which is prepared on the basis of cottage cheese or cream cheese. This delicacy was known even in the days of Ancient Greece, however, the recipe for a popular treat came to American open spaces from American national cuisine in the form in which it is familiar to us today.
Description
The classic cheesecake has an unusual tenderness, lightness and airiness. By its consistency, this dessert resembles a souffle, which simply melts in your mouth. Such a delicacy certainly will not leave anyone indifferent. And making a cheesecake in a slow cooker is such an easy task that even the hostess who previously had no experience with baking will cope with it.
In addition, today there are a lot of different ways to create this culinary work at home. In a slow cooker, such a treat is prepared extremely easily and without any problems due to the fact that this smart appliance perfectly copes with baking of almost any complexity. Such a dessert can become one of the most successful decorations of a festive table or a romantic dinner.
In a slow cooker, cheesecake turns out to be unsurpassedly delicate, soft and tasty. By the way, the smallest family members will definitely like this dessert as well, you just have to add a couple of interesting touches to its design. Although each cheesecake recipe (in a slow cooker it is cooked or in the oven - in fact, it doesn’t matter) is unique and delicious in its own way.
Few secrets
Before you begin the process of making air cheesecake in a slow cooker, be sure to familiarize yourself with some of the features of this dessert.
- The cake, which will be the basis of goodies, should first be turned into crumbs, and then carefully massed into a bowl so that the finished treat does not break up.
- The components for the preparation of the cream should be the same, preferably at room temperature - be sure to take care of this beforehand.
- To make an air cheesecake from cottage cheese in a slow cooker, you need to add a loose milk product - so the surface of the dessert does not crack;
- Never open the lid of the appliance until the end of the baking mode.
- To get the cheesecake out of the multicooker, place two strips of parchment cross on the surface in advance. And after the cake is cooked, you just need to pull the ends of the paper and gently pull it out.
Cooking a classic cheesecake in a slow cooker: recipe with photo
You can taste a real American dessert without going beyond the threshold of your home, if you have modern equipment at your disposal. And although according to the classic recipe, cheesecake is not cooked in a slow cooker, we assure you: even if you step back from this rule, nothing terrible will happen. So, traditionally, cream mascarpone cheese is used for the filling, but if you wish, you can replace it with more available ingredients: for example, Philadelphia or ordinary fat cottage cheese.
Grocery list
So, to get started, prepare all the necessary components:
- 100 g butter;
- 300 g sour cream;
- the same amount of cheese;
- zest of one lemon or orange;
- 300 g shortbread cookies or crackers;
- 3 eggs;
- 10 g of vanillin;
- 150 g of sugar, and best of all powders.
For this dessert, it is advisable to arm yourself with homemade products. In this case, the treat will delight you not only with its excellent taste, but also with its beautiful appearance. By the way, do not forget to give the cheesecake a little "rest" in the refrigerator after cooking. Due to this, the consistency and taste of goodies will become more intense and expressive.
Cooking process
First you need to make the foundation for the future cheese pie. To do this, first chop the prepared cookies. The easiest way to do this is to use a blender, but an ordinary kitchen gavel is quite suitable. Only in the latter case, cookies should be put in a bag so that the crumbs do not scatter throughout the room.
Turn on the slow cooker by selecting "Fry". Send the butter to the bowl and wait until it melts. Then send chopped cookies here and mix the ingredients thoroughly.
In general, you can cook a pie in a slow cooker without parchment. But if you doubt that you will be able to get it carefully, then be sure to use paper. Put the cookies in an even layer, ramming it as tightly as possible.
In a separate bowl, combine the cream cheese and sugar, and then add the eggs alternately, stirring the mass after each serving. Now send vanilla and sour cream to the mixture. Try to mix the mixture until smooth.
The last ingredient to add here is lemon or orange peel. Rinse citrus well under running water, and then pour over boiling water. After that, it remains only to grate the skin of the fruit on a fine grater and send to the prepared curd mass.
And now the time has come to expose yet another secret of skillfully making a classic cheesecake in a slow cooker. To prevent cracking of your pie during baking, stir the cheese mixture as carefully as possible. If you are preparing the dough using a blender or mixer, select the minimum power. But it’s best to use a simple whisk. Pour the prepared dough onto a shortbread cake.
Turn on baking for 50 minutes. But even after the cooking is over, take your time to remove the lid - leave the cheesecake there for another hour. Only then can you get the cake.
If you did not cover the form with parchment, carefully separate the dessert from the sides of the bowl with a spatula or knife. And then just gently turn it over onto a plate. You can decorate the cheesecake with chocolate chips, confiture, slices of fruits or berries. It all depends on your personal preferences.
Cheesecake Recipe with Cottage Cheese
In a slow cooker, such a delicacy turns out to be no less tender and tasty than in the oven, has a dizzying delicate aroma and a delicious, delicate structure. This airy dessert will surely captivate with your taste all the members of your family, even small capricious fidgets. And preparing this cheesecake in a slow cooker is easy.
First of all, prepare all the products necessary for dessert:
- 400 g of cottage cheese;
- 4 bananas;
- 3 eggs;
- 200 g sour cream;
- 80 g of butter;
- 200 g of oatmeal cookies;
- a tablespoon of lemon juice;
- 150 g of sugar.
Cooking method
First chop the cookies until they are crushed. Using the Fry function, melt the butter. Then add cookies to it and mix thoroughly. Transfer the prepared mixture to a plate. And cover the crock-pot with parchment or just grease with a piece of butter. Only after that return the mixture back and carefully compact it, evenly distributing it over the entire surface. You can crush crumbs using a plate.
Now is the time to start preparing the filling for the future cheesecake. Peel the bananas and grind in a blender. If there is no such device in your kitchen, mash the fruit with a simple fork. Then send freshly squeezed lemon juice to the banana puree and mix thoroughly.
Transfer the cottage cheese to a separate bowl and add sour cream to it. After mixing the ingredients, add them with eggs and sugar. Now it remains to mix both cooked mixture. Stir the mass until smooth.
Pour the curd mixture onto a layer of cookies. Close the slow cooker and select the "Baking" function, set the timer for an hour. After cooking, do not take out the cheesecake, but leave it inside for the same time.
Banana dessert will surprise your household even more if you show a little creativity and make your dessert. And the photos presented as illustrations will help you in the task. A cheesecake in a slow cooker is preparing quickly, but this time is enough for you to figure out how to decorate a treat, if these ideas do not appeal to you. For decoration, you can use banana slices, whipped cream, sprigs of mint, chocolate or coconut, as well as other goodies.
The famous cheesecake "New York" in the slow cooker
This dessert is now considered a cult. Its unusually delicate structure and light, unobtrusive taste can conquer every gourmet. If you want to surprise your guests and hear a lot of enthusiastic compliments, be sure to use this recipe.
For cooking you will need:
- 700 g Philadelphia cheese;
- 100 g of sugar;
- the same amount of heavy cream;
- 3 teaspoons sour cream, preferably natural;
- 3 eggs;
- 100 g of cookies;
- a teaspoon of ground cinnamon and nutmeg;
- 150 g of butter.
Do not forget to first get all the foods out of the cold so that they are warm by the time they are cooked.
Course of action
To begin with, as in the previous recipes, melt the butter by choosing the "Fry" mode. Then place the crumbled cookies in the bowl and mix the ingredients thoroughly. Then add nutmeg and cinnamon. Stir the mixture thoroughly and transfer to another bowl. Lubricate the multicooker with oil or cover with baking paper. Return the mixture to the prepared surface and ram it tightly.
Now you can do the preparation of curd filling. It’s worth saying right away that mixing components is best done with a mixer at low speeds. Thus, you can easily achieve a perfect consistency. So, first, combine the cheese and sour cream. Then add warm cream and sugar.
In a separate container, carefully beat the eggs until a stable foam is obtained. Then gently pour them into the rest of the components. Pour the prepared filling into the bowl, on top of the cake. Bake cheesecake in an appropriate hour mode. Then leave it inside under the lid for the same time. After you get the dessert, let it cool first at room temperature, and then in the refrigerator.
Serving the classic New York cheesecake is customary with melted chocolate, alcohol and berry syrups.