Cheesecake recipe in a slow cooker. Cheesecake with strawberry jam. Video: Cheesecake recipe in a slow cooker
Ingredients:
- 400 gr soft cottage cheese
- 3 eggs
- 5 tbsp Sahara
- 200 gr sour cream
- 100 gr butter
- 300 gr sugar cookies
- vanillin to taste
Cheesecake is an exquisite and light dessert, the main ingredient of which is high-fat soft cream cheese, which many housewives have learned to replace with cottage cheese. And so today we will have a classic cheesecake in a slow cooker with soft cottage cheese on the menu. By the way, in a slow cooker you can also make it for a cheesecake.
Various types of cheesecakes are included in the menu of cafes and restaurants and are very popular among visitors. Basic Recipe for baking this type is a classic cheesecake without additives. Having mastered this simple recipe, you can endlessly experiment by adding various fruits, chocolate pieces, nuts, coconut flakes. In general, who has enough culinary imagination.
The base of the finished cookies is a very good solution when there is not much time to prepare a dessert. However, if you wish, you can make your own dough for cheesecake (sand, puff, with almond flour). The dessert is served chilled, so it is very convenient to make it on the eve of the arrival of guests and not worry about drinking tea, because on the day of the holiday, extra time for preparing other treats will not hurt.
I cooked a classic cheesecake with soft cottage cheese in my VES Electric SK-A12 multicooker. The recipe is very successful and uncomplicated, so I recommend that readers of the site join and cook such a dessert with me.
Cooking method
Prepare the necessary products. For the base, any sugar cookies from packs are perfect. You can take cookies with a berry flavor, then the taste of the cheesecake will turn out to be more interesting. it is better to take as high a fat content as possible, which can be found, preferably at least 18%. The higher the percentage of fat, the more tender the cheesecake will be.
Place the butter in a bowl and melt in the microwave or on the stovetop.
Grind cookies until crumbly. This can be done with a blender or meat grinder. It is also convenient to place cookies in plastic bag and walk well over it with a rolling pin. Pour the resulting crumb into the oil. You can not add sugar to the base, because the cookies are already sweet enough.
To mix everything. The base for the classic cheesecake is ready.
Put the mass into the bowl of the multicooker and distribute it with your hands in an even layer along the bottom and walls.
For the filling, place soft cottage cheese, sour cream, sugar and eggs, vanillin or vanilla sugar in a bowl.
Scroll everything well with a blender until the mass becomes homogeneous in consistency and the sugar grains disappear. The mixture may seem a little watery, but during baking and subsequent cooling, the cheesecake will acquire the necessary delicate and, at the same time, dense texture.
Pour filling over cookie base.
Cook in a slow cooker on the Baking mode for 45 minutes, then turn off the miracle helper and leave the classic cheesecake with soft cottage cheese until it cools completely. Only then will it be possible to remove the pastries from the bowl without loss. A hot dessert will certainly fall apart.
Ideally, before serving, you need not only to cool the dish in a slow cooker, but also put it in the refrigerator overnight for a more complete solidification. After that, you can serve the cheesecake for tea, cut into portions. As a decoration, any berries are good.
As you can see, the classic cheesecake turns out very well in a slow cooker, even if you bake it from cottage cheese. Be sure to try this recipe too. Bon appetit!
When defining the word "cheesecake" are used simple words, like “cheese cake” or “cheese pie”, although images of a soft and tender dessert served with berry syrup or fruit slices appear in the head. If for cooking cheese pie If ricotta, mascarpone or other soft cream cheeses are used, Philadelphia cheese is included in the New York cheesecake recipe.
Philadelphia cheese is a soft sweet cream cheese. It is known for its delicate milky taste.
This cheese filling, with a delicate sweet and sour taste, has a special texture, but in order to preserve the appearance of the pie, you need to know the secrets. The cheesecake is cooked in the oven and cooled in 2 stages. But you can cook dessert in a slow cooker.
Cheesecake "New York" in a slow cooker
If for making cheesecake on classical cuisine skill is required, then for a cheesecake in a slow cooker, only a detailed recipe is needed.
With the help of one of the popular "Baking" functions, inexperienced cooks can allow themselves to create masterpieces. A New York cheesecake in a slow cooker can be a masterpiece.
- 200-250 gr. shortbread cookies;
- 100 gr. ;
- 600 gr. cream cheese;
- 150-200 ml of heavy cream;
- eggs - 3 pcs;
- 150 gr. sugar or powdered sugar.
Cooking:
- Shortbread cookies need to be crushed into crumbs. A blender, a meat grinder, and the old "grandmother's" way - a rolling pin on a bag of cookies will do.
- Butter is melted over low heat in a deep bowl.
- Pour the biscuit crumbs into a container with butter and mix until smooth. The mass should remain free-flowing, like wet sand.
- Line the bottom of the bowl with parchment paper with high edges. It can be a large sheet of paper or 2 long strips laid crosswise so that 4 high ponytails remain above the pie. "Secret" will help you easily remove the cake from a deep bowl.
- Put the mixture of cookies and butter in a bowl and tamp, leaving the edges-sides. "Blank" can be set aside in the refrigerator or other cool place.
- Separately and carefully mix the ingredients for the filling. Mix cream cheese and or powdered sugar into a cream that is even in consistency. It is imperative that the cream is not very airy, that is, it is better to beat with a whisk or mixer at low speeds.
- Add the eggs one at a time to the cream. This is necessary so that the filling does not get excessive airiness.
- Lastly, stir in the cream. Without whipping, bring the cream to a smooth consistency.
- We transfer the filling to the base with sides, which was previously placed in the multicooker bowl.
- We close the multicooker and set to cook in the "Multipovar" or "Baking" mode. The slow cooker can cook for 60-90 minutes, depending on the program settings.
- After the end of the multicooker, without removing the cake from the bowl, let it cool for 30-40 minutes.
- Pull out the cheesecake by the ends of the parchment paper and place in the refrigerator to cool. There he will "reach" for at least 3 hours before serving.
For cooking you will need:
- 250-300 gr. shortbread cookies;
- 100 gr. butter;
- 600 gr. cream cheese;
- 150-200 ml of heavy cream;
- eggs - 3 pcs;
- 150 gr. sugar or powdered sugar;
- half zest.
Cooking:
- You need to make shortbread crumbs from cookies: knead with a rolling pin or chop in a blender.
- Butter can be melted over low heat, but it is better to take it out of the refrigerator in advance and let it warm until soft at room temperature.
- Add crushed shortbread cookies to a container with soft melted butter and mix so that no lumps of butter or dry crumbs remain.
- Wet, but loose mass is laid out in a mold without lubrication. We equalize along the entire bottom, crush and make low sides along the edges - they will be a limiter when you have to fill in the filling.
- We put the form with sand mass in the oven, heated to 180-200 ° for 15-20 minutes until light baking.
- In a separate container, prepare the filling for the cheesecake. Mix powdered sugar or sugar with cheese.
- Add eggs to the filling. Add one at a time and stir into the mixture. At this stage and further, it is better to use a whisk or a mixer at the lowest speed, since we must knead the cream into a homogeneous mass, but do not whip!
- Add cream and lemon zest, crushed in a blender.
- Pour the finished filling into a mold where we baked a shortbread and butter cake.
- The classic New York Cheesecake Recipe often describes making the dessert in a bain-marie oven. The essence of the method is that the heat is soft, and the filling does not crack during baking. The same effect can be achieved as follows: put the cheesecake in the oven, heated to 200 ° for 15-20 minutes, and then simmer the semi-finished dessert at a temperature of 150-160 ° for 40-60 minutes.
- After the time has elapsed, do not remove the form from the oven. Let the oven cool down with the cake door open. At this stage, the center of the cake is unstable and jelly-like - quivering when shaken. We move to the refrigerator. Before cooking, insisting is required - at least 3-4 hours. After the filling will become a homogeneous thick consistency and will settle tightly into the mold.
Cheesecake is a delicious dessert made from a curd or cream cheese base that came to us from American cuisine. Cheesecake in a slow cooker turns out delicious and very tender. Dessert can be a wonderful decoration of the festive table. Each individual recipe is good and unique in its own way; you can add your own “zest” to each recipe if you dream up a little.
Cheesecake in a slow cooker is more convenient to cook (does not blush upper layer unlike cooking in the oven), simpler (you don’t have to beat the whites and yolks separately, but the cheesecake turns out just as tender and tasty.
Ingredients:
For the base:
- Cookies (you can take any that you like) - 150 gr
- Butter-100 gr
For filling:
- Eggs - 2 pcs.
- Cream cheese -450 gr
- Sugar -100 gr
- Vanillin
For strawberry jelly:
- Strawberries -250 gr (I have frozen berries)
- Sugar -50 gr
- Gelatin -1 tbsp
- Water - 0.5 cups
Cooking
For the base, crush the cookies into small crumbs. This time I grinded on a grater with small cells, usually in a blender. 
We let the butter melt in a slow cooker on the "Keep warm / Warm" mode or in the microwave. I prefer the microwave. 
Add to cookies and mix. 
At the bottom of the multicooker, we cut out a circle of baking paper “with a margin” 2.5-3 cm high. 
We spread the cookies on the bottom of the multicooker, pressing down over the entire surface (the entire bottom must be closed). Optionally, you can make bumpers from cookies bumpers. 
Cooking stuffing
The most important thing in cheesecake filling is choosing the right cheese. It should be without grains inherent in cottage cheese, but at the same time, plastic, creamy, the consistency of thick sour cream. 
Add sugar and vanillin to the cheese, mix. Beat in the eggs one at a time and mix gently (do not beat). 
Cheese before cooking should be room temperature- in this case, it will be easy to bring it down to a creamy consistency and the filling will not be lumpy. You need to beat not with a mixer, but manually (with a fork, whisk). This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. The correct word is not to beat, but to mix.
So, put the prepared filling in a slow cooker on a cookie base. 
Close the lid and set the program "Baking" for 50 minutes. Important! At the time of baking, we do not open the cartoon, at the end of the program we leave it on the “Heating” for another hour. Then take out in a bowl and cool to room temperature.
Cooking jelly. Defrost strawberries. 
Soak gelatin in warm water according to the instructions on the package. 
To turn gelatin into water, you can use a slow cooker (“Heating” mode), you can use a microwave (because the cartoon is busy with cheese).
I take it out every 30 seconds and mix it - the gelatin should completely dissolve, but not boil! If it boils, it will need to be filtered. One minute is usually enough to dissolve the gelatin.
Puree strawberries in a blender, add sugar and gelatin, mix. 
Spread the strawberry jelly on the cooled cheesecake. 
Cheesecake is almost ready! It remains for him to sit in the refrigerator (at least two hours)) We put it in the refrigerator without removing it from the multicooker bowl. 
Remove the cheesecake from the multicooker bowl by the ends of the baking paper. I didn't do it very well, unfortunately. 
Cheesecake with raisins
This recipe is reminiscent of a familiar and beloved since childhood. cottage cheese casserole, however, it turns out to be much tastier and more refined, which is noticeable even in the photo.
Ingredients:
For the base:
- 2 egg yolks
- 20 g granulated sugar
- 100 g butter
- 1 cup flour
For filling:
- 2 chicken eggs
- 400 g cottage cheese
- 200 g fat sour cream
- 200 g condensed milk
- 150 g raisins
Cooking:
In order to cook cottage cheese cheesecake in a slow cooker, we will bake shortbread cake. We take two chicken eggs, break them and separate the yolks, we do not need whites. Place the yolks in a bowl and sprinkle with sugar. Thoroughly grind the ingredients until light in color.
Now add the butter, it is very important that it is at room temperature. Grind the ingredients and add the flour, gently and evenly. We knead the dough and form it into a ball, after which we place it in the freezer for 20 minutes.
After the time has elapsed, take the dough out of the refrigerator and roll it into a layer. We need to cover the bottom of the bowl in the slow cooker with parchment paper. After that, put the dough into the multicooker, forming the bottom and low sides.
Now we will deal with the curd base for our cheesecake. Grind cottage cheese until smooth with sour cream and eggs. Pour into curd mass required amount condensed milk and put the washed raisins.
Thoroughly mix the mass and spread the filling on top of the cake. We set the slow cooker (in this case, Redmond) to the “Baking” mode, set it for 50 minutes.
After the signal sounds, do not immediately take out the cheesecake, let it infuse a little. Cheesecake with raisins is ready.
Cream cheesecake with plums
The recipe for a cheesecake with plums cooked in a slow cooker is slightly different from the others in the composition of the base and the composition of the filling. It turns out such a dessert is very fragrant and, as you can see in the photo, beautiful.
Ingredients:
For the base:
- 70 g cookies
- 100 g walnuts
- 70 g butter
For filling:
- 500 g cream cheese
- 135 ml heavy cream
- 75 g granulated sugar
- 2 tbsp. l. cornstarch
- 3 chicken eggs
- 7 tsp ground cinnamon
Cooking
In order to cook cheesecake in a slow cooker with plums, you first need to prepare the base. This is what we will do. We will grind cookies into large crumbs, we will also grind and walnuts and then combine these ingredients. Melt the butter on and add it to the prepared mixture, rub the ingredients well.
Cover the bottom of the bowl in the slow cooker with parchment paper, lay the base on it and form low sides. Wash the plums and cut them in half, remove the pits. Now put the berries on the bottom with the cut up.
In a separate container, mix cheese and heavy cream, add cornstarch, cinnamon and sugar, beat in eggs. Beat the creamy mass with a mixer or a hand whisk. Pour the filling over the plums. If the plums start to float, it is better to drown them down.
Close the lid of the multicooker, then set the “Baking” mode for 70 minutes. In the process of cooking, we do not open the lid, but patiently wait for the dessert to be prepared. Cheesecake cooked in a slow cooker, cool to room temperature before serving.
Chocolate cheesecake with coffee flavor
Chocolate and coffee cheesecake cooked in a slow cooker can be safely called the most fragrant, warm and mysterious.
Ingredients:
For the base:
- 150 g butter
- 250 g shortbread cookies
- 50 g coconut flakes
For filling:
- 300 g cottage cheese
- 250 g sour cream
- 150 g dark chocolate
- 2 chicken eggs
- 40 g vanilla pudding powder
- 4 tbsp. l. granulated sugar
- 3 tsp instant coffee
- a pinch of salt
Cooking:
In order to make chocolate cheesecake in a slow cooker, in the bowl of a food processor, combine shortbread, coconut flakes and softened butter, beat the ingredients until a homogeneous sticky mass. We cover the bottom of the multicooker bowl with baking paper, lay the base on top, not forgetting to form the sides.
To prepare the filling, beat the cottage cheese together with sour cream until a smooth and uniform consistency. Add granulated sugar, eggs, vanilla pudding and a pinch of salt. We combine the ingredients. At the end, pour melted dark chocolate into the creamy filling and add the required amount of instant coffee.
Pour the homogeneous filling over the base, gently level the top with a tablespoon. Set the "Baking" mode for 50 minutes. Curd cheesecake, cooked in a slow cooker, with a chocolate and coffee flavor is very rich and fragrant.
banana cheesecake
Another delicious dessert recipe that has an amazing banana flavor. Banana cheesecake, as in the photo, is easy to cook in a Redmond slow cooker or another.
Ingredients
For the base:
- 80 grams of butter
- 15 Jubilee cookies
For filling:
- 2 large bananas
- 3 eggs
- 250 g sour cream
- 450 g cottage cheese
- 70-80 g of sand
- lemon juice approximately 1 tbsp. l.
Cooking:
In order to prepare a banana cheesecake in a slow cooker, crush the oatmeal cookies with a rolling pin, meat grinder or blender, and then mix it with the melted butter to make a sticky crumb. From such oil crumbs we will form the base and sides of the dessert at the bottom of the multicooker. Line the bottom of the bowl with parchment paper first.
Let's move on to the preparation of the filling. Peel bananas and grind with a blender, adding lemon juice. In a separate container, beat cottage cheese, sour cream, eggs and granulated sugar. Next, combine the curd mass and banana puree and mix well.
Pour the filling over the base. We close the multicooker and set the “Baking” mode for 65 minutes. After the signal, leave the banana cheesecake in the slow cooker for another hour.
marble cheesecake
Marble cheesecake cooked in a slow cooker is suitable for those who have not yet decided for themselves which type of dessert they like best: creamy or chocolate. A cheesecake recipe in a slow cooker with a marble base will be an excellent option in such cases.
Ingredients:
For the base:
- 70 g cookies
- 1 st. l. granulated sugar
- 2 tbsp. l. softened butter
For filling:
- 350 g soft cottage cheese
- 150 g fat sour cream
- 2 chicken eggs
- 1 st. l. corn starch
- 120 g powdered sugar
- 80 g dark chocolate
- 2 tbsp. l. milk
- a pinch of salt
Cooking:
In order to prepare marble cheesecake in a slow cooker, grind the cookies into small crumbs, mix them with sugar and melted butter. We will transfer the mass to the bowl of the multicooker, covered with baking paper, form the base and sides. We put the bowl in the refrigerator for 30 minutes, we will prepare the filling ourselves at this time.
Put chocolate and milk in a small saucepan, melt over low heat. We combine cottage cheese with sour cream, powdered sugar and a pinch of salt. Without ceasing to beat the mass, add eggs to it and, last but not least, starch.
Pour the fifth part of the resulting curd mass into a separate container, add melted chocolate to it. Now we will pour the fillings one by one different colors on the base. To get beautiful curls, the filling needs to be stirred a little.
Set the "Baking" mode for 50 minutes. When the cheesecake is baked, you need to remove the bowl and hold the cake in it for about 20 minutes so that it cools down a little. That's it, delicious marbled cheesecake is ready!
1001 multicooker recipes
3 hours
309 kcal
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A traditional dessert of American cuisine, consisting of a delicate curd soufflé, located on a solid base, entered European cuisine under the name of cheesecake or curd cake. It is cooked in an ordinary oven, but in order to save time, I use the help of a kitchen assistant - a slow cooker.
The popularity of this dessert is obvious. It is tasty, easy to prepare and very useful for the body because it contains calcium. Using a slow cooker will further simplify the cooking process, even a child can handle it.
Kitchen appliances and utensils: multicooker, blender, mixer.
Required products
For the base:
For the soufflé:
Features of product selection
When buying souffle cheese, pay attention to the following. Best fit non-acidic cottage cheese with a high percentage of fat content. As seasonings, you can use vanillin or vanilla sugar, cinnamon, lemon peel etc. Do not use all spices at the same time. You should know the measure and always rely on personal taste preferences.
The history of the cheesecake
Now cottage cheese cheesecake is common in all countries and its recipe is used in Europe, America, the Middle East and Japan. The name itself came from America and, most likely, from European settlers who baked pies based on cream cheeses. Desserts have gained wide popularity, and at the same time a new homeland.
Mention of cottage cheese desserts comes from Greece. On the island of Samos in the VIII-VII century BC. e. Olympic athletes were honored with this delicacy. Julius Caesar loved this dish in ancient Rome.
It is obvious that all peoples used cottage cheese for making desserts. Therefore, as a result of the culinary evolutionary process, the cheesecake recipe crystallized, which we often use at home with the addition of cottage cheese.
How to cook cheesecake in a slow cooker at home
Consider how to cook cottage cheese cheesecake in a slow cooker and its recipe with a photo step by step:
All products to start making cheesecake at home should be heated to room temperature, so two hours before that, you should take them out of the refrigerator.
- We are preparing the base. Grind cookies with a blender or meat grinder.
- Soft butter and egg are added to the crushed liver and knead the dough.
- Lubricate the multicooker form with butter. We spread the dough along the bottom, make "sides" of 2-3 cm.
- We are preparing the stuffing. Grind cottage cheese with a blender until a homogeneous consistency.
- Add powdered sugar, vanilla, salt.
- Add one egg at a time, mixing with a whisk.
- Then add sour cream and mix until smooth.
- Grate the lemon peel and add it to the curd mass. The amount of zest is determined from taste characteristics and personal experience. If you do not have experience, then it is better not to overdo it and put 1-2 tsp.
- Cut the lemon in half and squeeze the juice from one half into the dough.
- Pour the dough onto the base and put in a slow cooker for 60 minutes in the “Baking” mode.
- After the end of the program, you need to hold the baked pie for an hour in a multicooker with a closed lid, then open the lid of the multicooker and leave the pie in it until it cools completely, for about 40 minutes.
- We take out the cottage cheese cheesecake from the slow cooker, decorate it and put it in the refrigerator to cool completely.
In order for the cheesecake to be conveniently removed from the multicooker, it is necessary to cover the container with baking paper. This does not necessarily cover the entire surface of the form. Two cross-shaped strips with long edges are enough.
How to decorate and serve a cheesecake
You can decorate the dessert in an original way with fresh berries or pieces of fruit. You can fill them on top. fruit jelly. 
Melted chocolate or cooked chocolate fondant will be useful for decoration in this composition. 
Cooking instructions
1 hour Print
1. In a blender, grind the cookies into small crumbs. Tool Blender Any blender can handle the transformation of soup into puree. Though Braun, even Bosch, even Kitchen Aid. It's still not crushing ice. The main thing is that the jug should be glass or steel. Hot soup not for plastic. Of course there is, immersion blenders, which can be mashed directly in the pan. But the editors of the Afisha-Food magazine prefer those with jugs. They have better results.
2. Melt the butter and pour it into the crumbs, mix well.
3. Before putting the mass into the multicooker bowl, you need to take baking paper, cut it into large strips and lay it crosswise on the bottom, but so that the edges of the paper are long, because, thanks to these strips, we will get the cheesecake ( I hope I explained clearly).
Tool Baking paper
For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.
4. Lubricate the bottom with butter and lay out the crumbs.
5. You need to crush the mass to get the base.
6. We prepare the cream itself: mix the cheese with powdered sugar, first with a spoon, then with a mixer at low speed. Tool Mixer whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, besides, it is also a universal food processor.
7. Add one egg at a time and mix well, then put the lemon zest.
Crib How to prepare the zest