Cheesecake classic recipe in a slow cooker with cookies. Cheesecake in a slow cooker - a trendy dessert

It is believed that this delicacy is an American invention, but this is not true, because the recipes for cheese or cottage cheese cakes were developed by chefs in Eastern Europe. The dish is easy to prepare, and does not require the presence of many different ingredients.

How to cook cheesecake in a slow cooker

To get excellent homemade cakes, you need the filling to be homogeneous and dense, without lumps. It is better to take soft cheeses or cottage cheese. The basis can be a biscuit baked with your own hands or purchased cookies. Before you make a cheesecake in a slow cooker, you need to turn the ingredients for the filling into a paste, and chop the cookies.

Cheesecake recipes in a slow cooker

A dish consisting of 90% of a delicate filling, every housewife who wants to please her household with homemade cakes will be able to learn how to cook. You can add almost any products that you like to cheesecake, the main thing is to make the dish step by step. Find out which ingredients are combined to help you bake delicious homemade pie in your slow cooker.

lemon cheesecake

• Cooking time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 285 kcal.
• Purpose: for dessert.
• Cuisine: European.

This dish can hardly be called dietary, because it is recommended to use fatty homemade cottage cheese for its preparation. Lemon cheesecake using the Redmond technique will cook for 60 minutes, after which it is recommended that it stand for another hour inside the appliance that has already been turned off. Treat yourself and your family to this delicious curd-lemon delicacy.

Ingredients:

• sour cream - 1 tbsp.;
• dry lemon zest - 1 tsp;
• oil (drain) - 6 tbsp. l.;
• Adyghe cheese - 100 g;
• sugar - 3 tbsp. l.;
• cottage cheese - 2 tbsp.;
• breadcrumbs for breading - 1 tbsp.;
• eggs - 5 pcs.

Cooking method:

1. Mix fat cottage cheese with sugar and eggs. Add cheese and a glass of sour cream, beat everything. Set aside for 10 minutes, stirring occasionally with a spoon.
2. Mix breadcrumbs with softened butter.
3. Cover the bottom of the bowl with parchment, tamp the cake.
4. Pour the cheese-curd mass, smooth the surface and sprinkle with zest.
5. Send the dish to the multicooker. If the equipment is Redmond, then set the “Baking” mode for 50 minutes. Wait another hour before opening the lid and taking out the cake.
6. Before use, you need to cool the delicacy for 2 hours.

Curd cheesecake in a slow cooker

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Housewives who like to experiment in the kitchen have long tried many variations of the components for this type of delicacy. Fortunately, it is impossible to spoil a cottage cheese cheesecake in a slow cooker, because the base of grated cookies with butter is combined with literally all products: syrup, berries, dried fruits, fruits, condensed milk, etc.

Ingredients:

• flour - 1 tbsp.;
• oil - 50 g;
• sugar - 30 g;
• eggs - 2 pcs. and 2 yolks;
• cottage cheese - 0.4 kg;
• sour cream - 200 g;
• condensed milk - 220 g;
• raisins - 150 g.

Cooking method:

1. Pour the yolks with sugar, grind. Add soft butter, rub again. Pour flour, remove the dough for 30 minutes in the cold.
2. Roll out the layer, put it on parchment, which is covered with the bottom of the multicooker bowl. Flatten the cake, form the sides.
3. Mix sour cream with eggs and cottage cheese. Pour in condensed milk, add raisins. Put the mass on the cake.
4. Cook in the “Bake” mode for 50 minutes, then leave without opening the lid for at least 10 more minutes.

Banana cheesecake in a slow cooker

• Cooking time: 6 hours.
• Servings: 9 persons.
• Calorie content of the dish: 290 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you follow the technology, then the cake will turn out surprisingly tender and fragrant. However, it should be borne in mind that the banana cheesecake in the Redmond slow cooker must first be baked for 65 minutes, and then left for another hour without opening the lid - this is a secret that helps the dish reveal all its taste qualities. It is recommended to serve the homemade pie chilled.

Ingredients:

• oil (drain) - 125 g;
• cookies - 300 g;
• semolina - 3 tbsp. l.;
• eggs - 3 pcs.;
• cottage cheese - 400 g;
• sugar - 150 g;
• banana - 2 pcs.

Cooking method:

1. Rub the cookies on a grater. Mix crumbs with a piece of soft butter.
2. Put the mixture on the bottom of the bowl, tamp.
3. Prepare the filling: cut the bananas, send to the processor along with the cottage cheese. Beat until the mass becomes homogeneous.
4. Beat eggs with sugar until the crystals dissolve. Combine both mixtures.
5. Turn on the Redmond multicooker to the "Baking" mode. Do not open the lid for 65 minutes, and after the signal, leave the dish to stand for another hour.
6. Cool the finished cake.

Chocolate cheesecake in a slow cooker

• Cooking time: 14 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 367 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to understand how to cook a treat, as in the photo, then remember some rules. For example, a chocolate cheesecake in a slow cooker turns out to be sticky, so the bowl of equipment should be covered with baking paper. All ingredients used in the recipe should be at room temperature - this will make the texture of the cheese mass smooth and it will be easier to mix and beat.

Ingredients:

• cream cheese cheese - 0.6 kg;
• salt - 0.5 tsp;
• vanilla sugar - 1 sachet;
• starch - 10 g (if flour, then 20 g);
• cream - 80 g;
• sugar - 200 g;
• cocoa - 3 tbsp. l. (1 spoon for the base);
• eggs - 2 pcs. and 2 yolks;
• cookies - 120 g;
• butter (drain) - 80 g.

Cooking method:

1. Grind cookies with a blender or using a grater. Mix the resulting crumb with melted butter, add a spoonful of cocoa. Mix the mass thoroughly, grind with a fork.
2. Press the cheesecake base into the bottom of a multicooker lined with baking paper.
3. Prepare the dough: mix cheese with sugar, add eggs, cream, add starch or twice as much flour, vanilla sugar. Mix the ingredients, pour the cocoa sifted through a sieve.
4. Put the cream on the base, smooth the surface.
5. Turn the multicooker on "Baking". The cooking time is 1 hour 20 minutes, but, for example, Panasonic appliances are designed for a maximum of 65 minutes, so after the signal, you must put the dish to bake for another 15 minutes.
6. Allow the delicacy to cool slightly right in the bowl, then refrigerate for 12 hours.

Cheesecake with Mascarpone in a slow cooker

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 380 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

The dish is a cheese dessert, the consistency of which can be similar to a soufflé or cottage cheese casserole. When baking a cheesecake with Mascarpone in a slow cooker, it should not rise, and its surface should crack, for this you need to follow the steps step by step, as described in the recipe. Ricotta cheese can easily replace the main ingredient in the form of Mascarpone.

Ingredients:

• oil (drain) - 100 g;
• eggs - 3 pcs.;
• powdered sugar - 140 g;
• shortbread cookies - 200 g;
• Mascarpone - 0.5 kg;
• cream - 200 ml;
• vanilla (pods) - 1 pc.;
• strawberries, mint leaves - for decoration.

Cooking method:

1. Mash the cookies with your hands or a blender. Mix crumbs with butter, grind into one mass.
2. Put the mixture for the base into the bowl, form a cake with sides.
3. Mix cheese with powder with a whisk in a thick mass. Gradually add cream, stirring continuously.
4. Add eggs to the filling, add vanilla seeds.
5. Pour the sweet cheese mixture into the bowl.
6. Turn the slow cooker on "Baking", but, for example, Polaris can bake a maximum of 60 minutes, so you will need to turn it on for another 20 minutes.
7. Cool the finished dish without removing it from the bowl. Chill well before serving.
8. Garnish with strawberry halves and mint leaves.

Cheesecake New York in a slow cooker

• Cooking time: 5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 277 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

This version of the delicacy is preferred by many connoisseurs of sweets, because the tender curd mass melts in the mouth, while the dessert is not too high in calories. Even a young housewife can cook a New York cheesecake in a slow cooker if she follows the step-by-step steps described in the recipe. Nuts and lemon in the composition make the taste of the finished dish unforgettable and unusual.

Ingredients:

• crackers - 200 g;
• sugar - 305 g;
• oil - 100 g;
• walnuts - 50 g;
• cream cheese - 900 g;
• sour cream - 220 ml;
• eggs - 4 pcs.;
• lemon - 1 pc.;
• vanillin - 0.25 tsp;
• flour - 3 tbsp. l.;
• cream - 80 ml.

Cooking method:

1. Mix chopped nuts and crackers with 75 grams of sugar, pour melted butter into them, grind with a fork. Put in a multicooker bowl, put in the cold.
2. Beat the cheese with a mixer, adding 200 g of sugar and flour. Beat in the eggs, but between each new egg, beat the mass for 30 seconds. Add cream, grated zest, vanilla. Beat again.
3. Cook on "Baking" for 50 minutes, then pour sour cream mixed with the remaining sugar, bake for another hour. Let the cheesecake stand, then move it to the cold.

Diet cheesecake in a slow cooker

• Cooking time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 225 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

The delicacy shown in the photo will be appreciated by those who follow their figure and count the calorie content of the foods they eat. Diet cheesecake in a slow cooker is a great alternative to fatty butter cakes and pastries when the diet does not allow you to eat sweets, and the body requires sweets. The taste of the dessert is almost indistinguishable from New York cheesecake.

Ingredients:

• corn starch - 2 tbsp. l.;
• lemon zest - 1 tbsp. l.;
• cottage cheese 0% - 0.5 kg;
• apple juice - 60 ml;
• yogurt 0% - 350 ml;
• cereal cookies - 300 g;
• sugar - 4 tbsp. l.;
• egg - 1 pc.;
• cinnamon - 1 pinch;
• vanilla sugar - 1 sachet.

Cooking method:

1. Cookies, crushed into crumbs, mixed with unsweetened apple juice. Distribute the well-mixed mass along the bottom and walls of the multicooker bowl.
2. Mix yogurt with cottage cheese, beat the mass with eggs, regular and vanilla sugar. Add lemon zest to it as well. Pour starch, cinnamon, mix.
3. Pour the mass into the cake, bake in the “Baking” mode for 65 minutes. Allow dessert to cool slightly, then refrigerate.

Classic cheesecake in a slow cooker

• Cooking time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 490 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to tasty feed the household and guests, then make a dish, as in the photo. Having successfully prepared a classic cheesecake in a slow cooker, you can then try adding different ingredients, for example, lemon zest, nuts, raisins, or pour some fruit or berry jelly into the workpiece - then everything will depend on your preferences and imagination.

Ingredients:

• cookies - 300 g;
• oil - 100 g;
• sugar - 5 tbsp. l.;
• cottage cheese - 400 g;
• eggs - 3 pcs.;
• sour cream - 200 g;
• vanillin - to taste.

Cooking method:

1. Melt a piece of butter, mix it with crushed biscuits. Distribute the mass and tamp it on the bottom of the multicooker bowl.
2. Mix cottage cheese with eggs, sour cream, vanilla and sugar. Blend the ingredients with a blender. Pour onto prepared base.
3. Bake for 45 minutes, setting the "Baking" mode. Let the dish stand for another hour without opening the lid.
4. Cool down for a couple of hours. Serve with jam or sprinkle with berries.

Strawberry cheesecake in a slow cooker

• Cooking time: 5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 295 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

If you do not know how to make a cake like in the photo, then be sure to use this recipe. Strawberry cheesecake in a slow cooker turns out very tender and fragrant - ideal for a delicious dessert. So that the cake does not fall apart, immediately after the end of cooking, do not remove the cheesecake, but rearrange the technology mode to “Heating” for 1 hour.

Ingredients:

• vanillin - 0.5 tsp;
• sugar - 150 g;
• eggs - 2 pcs.;
• water - 0.5 tbsp.;
• cream cheese - 450 g;
• oil (drain) - 100 g;
• cookies - 150 g;
• strawberries - 250 g;
• gelatin - 1 tbsp. l.

Cooking method:

1. Mix cookie crumbs with softened butter.
2. Line the bottom of the bowl with baking paper, leaving a margin in height.
3. Spread the oil mixture along the bottom, forming the sides, tamp.
4. Mix cheese with vanilla, add 100 grams of sugar, beat the mixture with eggs, mix.
5. Put the filling on the base, send the workpiece for 45 minutes in a slow cooker. After the end of the "Baking" mode, switch the technique to "Heating" and leave for another 60 minutes.
6. Dissolve gelatin in warm water.
7. In a blender, puree 50 grams of sugar, gelatin and berries.
8. Pour the jelly over the cooled cheesecake and refrigerate.

Japanese cheesecake in a slow cooker

• Cooking time: 6 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

A delicacy called Japanese cotton turns out to be lush, porous and tender, but it looks more like an ordinary biscuit, as you can see by looking at the photo. Japanese cheesecake in a slow cooker is made like a classic cheesecake, but the methods are slightly different: for an Asian dessert, you need to separate a raw egg into yolks and whites.

Ingredients:

• milk - 200 ml;
• eggs - 6 pcs.;
• sugar - 140 g;
• margarine - 60 g;
• corn starch - 20 g;
• flour - 60 g;
• Mascarpone cheese - 300 g.

Cooking method:

1. Put a container with cheese and milk in a water bath.
2. Remove the liquid mass from heat, add margarine, mix.
3. Beat the yolks with 40 grams of sugar, send a fluffy mass to the dough.
4. Sift flour there, then starch. Mix well.
5. Beat the whites with 100 grams of sugar, gently fold into the dough.
6. Cover the bottom of the bowl with baking paper, pour out the air mass.
7. Cook for an hour in the "Baking" mode, then wait another hour without opening the lid.
8. Refrigerate the cheesecake for at least 3 hours.

Video: cheesecake recipe in a slow cooker

Cheesecake is a very popular dessert in the US and Europe. Recently, cheesecake has become very popular in Russia. Banana and raspberry cheesecake is quite easy to prepare, the main thing is to follow the recipe exactly.

Banana and raspberry cheesecake

The cheesecake turns out very tasty, tender, and fragrant. Notes of banana and excellent raspberry complement its taste. Hope you enjoy the cheesecake.

Ingredients

• Cookies "Jubilee" - 380 grams
• Butter - 140 grams
• Chicken egg - 1 piece
• Banana - 1 piece
• Raspberries - 30 grams
• Cottage cheese - 240 grams
• Sour cream - 50 grams
• Sugar - 2 tablespoons
• Vanillin - 1 pinch

Cooking

1. You can use any dry biscuits to make cheesecake. I would advise using Jubilee cookies. It is inexpensive and the cheesecake with it is much tastier than with other cookies. We need to crush the cookies into small crumbs. The easiest way to do this is with a regular rolling pin.
   
2. We need to melt the butter in the microwave. In some recipes, butter can be replaced with margarine. But in this recipe, it is strictly forbidden to do this.
   
3. Next, mix cookies and butter. We knead the dough. If the dough is very dry, then the amount of oil will have to be increased.
   
4. Then take a piece of parchment paper and put the dough on it. The dough needs to be shaped like a circle. Then we form deep sides.
   
5. Now prepare the cheesecake filling. To do this, using a blender, grind banana, raspberries, cottage cheese, sour cream, chicken egg, sugar and vanillin.
   
6. Put the dough together with parchment paper in a slow cooker and fill it with filling. On the slow cooker, set the "Baking" mode for 55 minutes. When the cheesecake is baked, then cool it right in the slow cooker.
   
7. We take out the cheesecake by the edges of the parchment paper.

Cottage cheese cake with banana in a slow cooker

We bring to your attention an elementary and incredibly fragrant banana dessert. This recipe is designed for the Polaris slow cooker, but it can be prepared in any other. True, you already have to choose the cooking time yourself.

Ingredients

• 200 g shortbread cookies (such as "Jubilee", can be replaced with oatmeal);
• 400 grams of cottage cheese;
• 3 eggs;
• 70 g butter;
• 200 g sour cream (preferably fatter, but at your discretion);
• 150 g of sugar;
• 3 bananas;
• tbsp lemon juice.

Cooking

1. Cookies need to be crushed. If you have a blender, this problem is solved in a matter of minutes. In the absence of this unit, you can use a pusher, meat grinder or culinary hammer. In the latter case, the cookies must first be placed in a bag.
2. Mix crumbs with melted butter. Put the resulting “dough” into a mold or a multicooker bowl covered with paper, leveling and carefully pressing it down with your hands from above so that the cake is monolithic.
3. Combine cottage cheese, sour cream, eggs, sugar. Puree bananas and lemon juice with a blender / meat grinder, add it to the rest of the ingredients, mix vigorously. Spread the curd mass on the cake.
4. Close the multicooker and cook the banana cheesecake in the Polaris multicooker for 70 minutes on the "baking" mode. If you have a Redmond or other slow cooker, the cottage cheese pie may bake less or longer.
5. Cool the Banana Cheesecake right in the bowl.

Now you can get it and treat the household!

Cottage cheese cranberry cheesecake

Cranberries will make the cake even more healthy and rich in vitamins! This cheesecake is perfect for kids parties. The recipe was created for the Redmond multicooker.

Ingredients

• 300 g shortbread cookies;
• 100 g butter;
• 200 g of sugar;
• 300 g of cottage cheese;
• 300 g sour cream;
• 3 eggs;
• 100 g cranberries;
• 1 orange.

Cooking

1. Grind the cookies, combine with melted butter, place in a mold (as in the previous recipe).
2. Mix cottage cheese, 150 g of sugar, eggs, sour cream, orange zest, beat with a mixer or blender. Put the mass on the cake.
3. Set the multicooker to the "baking" mode. In the Redmond slow cooker, the cheesecake is baked for 50 minutes. In others (for example, "Polaris") - perhaps more.
4. While the cheesecake is cooling, make the cranberry topping. Mash the cranberries with a crush, combine with the juice squeezed from the orange and sugar. Let's cook on medium heat. When this sweet sauce thickens (after 5-7 minutes), it is ready.
5. Cool the resulting mass and pour over the cheesecake. Let's put the dessert in the fridge.

This recipe requires a fairly long standing cake. Ideally, it should be left overnight.

Diet curd cheesecake

If you follow the figure, then you often have to think about the calorie content of desserts. With a recipe for a diet cheesecake on hand, you can treat yourself to something tasty even with a limited diet.

Ingredients

• 300 g of cereal low-calorie cookies;
• 500 g fat-free cottage cheese;
• 2 tbsp cornstarch;
• 1 egg;
• 350 g fat-free yogurt;
• 60 g apple juice without sugar;
• 4 tbsp sugar;
• 1 tbsp vanilla sugar;
• lemon zest to taste.

Cooking

1. From the crushed cookies and juice, we will prepare the “dough”, put it in a mold. Combine all the other ingredients, mix well, pour on the cake.
2. We will cook in the “baking” mode for 65 minutes. This recipe for cottage cheese cheesecake is designed for cooking in a Redmond slow cooker.
3. Let the cake cool and serve. If necessary, you can use a substitute for sugar (for example, stevia) instead of sugar.

Airy, fragrant, seductive cheesecake is unlikely to leave anyone indifferent. However, not all housewives decide to cook this amazing dessert at home. There are at least two reasons for this. The Philadelphia cheese needed to make this wonderful dish is not cheap and can not be found in every store.

And the lack of time does not allow a modern woman to guard at the oven in order not to let the cake burn. Both of these problems can be brilliantly solved in one fell swoop if you cook cottage cheese cheesecake in a slow cooker.

Cottage cheese can hardly be called a hard-to-reach or expensive product. And trusting the manufacture of dessert to a slow cooker, you get at your disposal a free hour of time. You just have to decorate the cake and serve it to the table.

The benefits of cheesecake with cottage cheese in a slow cooker

Curd cheesecake cooked in a slow cooker has a number of advantages over a similar pie baked in the oven:

• eliminates the possibility of burning;
• the surface remains smooth and soft, it does not form a tanned crust that can spoil the impression of the dessert and reduce the usefulness of the cottage cheese;
• the cake is baked without the participation of the hostess in the process.

In addition, cottage cheese cheesecake is incredibly healthy. Just one portion of it can significantly enrich the body with calcium, important amino acids, and vitamins. This cake can be a successful step towards a truce between your child and cottage cheese.

Not all tomboys respect this incredibly useful product. But if you cook in a slow cooker, for example, cottage cheese and banana cheesecake according to an interesting recipe, then your picky child is unlikely to refuse to eat a serving. And then how to get excited!

General features of cooking cheesecakes in a slow cooker

Whatever recipe you choose for cottage cheese cheesecake in a slow cooker, there are some features inherent in this cooking method:

• The multicooker bowl must be lined with oiled parchment or use a mold, otherwise it will be incredibly difficult for you to remove the cake;
• Take the cheesecake out at least an hour after it's completely baked (ideally leave it in the slow cooker until it's completely cool). This tactic is needed so that the cake does not fall off, as well as for uniform cooling, due to which the dessert will be much tastier.

That's all wisdom. Now it remains to choose the right recipe and create!

Cottage cheese cake is a great dish, suitable for both everyday and festive tables. Especially it will appeal to people who lead the right way of life, because it does not contain anything harmful. Prepare for health!

The recipe for making cheesecake in the VITEK VT-4215 BW multicooker is in the following video clip:

This popular cheese dessert won the hearts of people in many countries. For the first time, cheesecake (previously the pie was called "placenta") appeared in Greece back in the 8th century BC. Athletes were treated to a nutritious cake after exhausting Olympic competitions. A little later, when cheesecake became popular in ancient Rome, Julius Caesar loved it so much that he ordered cheesecake to always be served at all receptions. Subsequently, the cheese dessert gradually migrated to England, where it received the so-called "registration". This country had all the ingredients to make a delicious cake.

You can taste a real English cheesecake without leaving your home if you have a slow cooker. The classic recipe uses soft fatty Philadelphia or Mascarpone cheese, we can replace it with our popular and relatively inexpensive product - cottage cheese.

What we need:

• cottage cheese - 300 gr;
• eggs - 3 pcs.;
• cookies (take sugar) - 300 gr;
• powdered sugar or sugar - 150 gr;
• butter - 100 gr;
• sour cream - 300 gr;
• zest of one orange or lemon;
• vanillin - on the tip of a knife or 1 bag of vanilla sugar.

Cooking cheesecake in a slow cooker:

1. Let's prepare a "pillow" for an air cake. Take a cookie and crush it. This can be done with a combine or chop hammer. To do this, put the cookies in a tight plastic bag, tie and tap the cookies with a hammer.
2. Turn on the multicooker in the "Frying" mode for 5 minutes. Put the butter in a bowl and wait for it to melt.
3. Combine butter with crumbs and mix well.
4. In a slow cooker, you can cook cheesecake without using parchment paper. If you are not sure that you will be able to successfully remove the cake, then cover the bottom and sides of the bowl with oiled baking paper. First, the bottom is lined - put a circle cut out of parchment paper, and then cover the walls.
5. Lay out the cookies in a dense even layer and press down well. Try to "tamp" the crumbs as tightly as you can. It is necessary to make a dense bottom out of cookies so that the cottage cheese does not “run away” during cooking.
6. In a separate container, mix the cottage cheese with sugar, and then beat in the eggs one by one. Stir again and add sour cream and vanilla.
7. The last ingredient that will go into the curd mixture is lemon or orange zest. To do this, wash a lemon or orange well under running cold water, and then pour boiling water over it. Now you can “pick up” a maximum of essential oils from the peel and give our cheese dessert a flavor. Grate the peel on a fine grater. Add the zest to the curd mixture and stir.
8. And now attention: we reveal to you the secret of a beautiful cheesecake. So that our cake does not crack during baking, you need to knead the cottage cheese very carefully. If you are making "dough" on a food processor, then turn on low speed. It is best to use a hand whisk.
9. Pour the finished liquid curd mass over the cookies.
10. Activate the "Baking" mode. Cooking time - 50 minutes.
11. After the multicooker signals the end of cooking, do not rush to look inside the container. Leave the cheesecake in the slow cooker for another 1 hour, and then carefully remove the cheesecake straight from the mold.
12. The finished cake should be left on the table, previously covered with cling film. When the cheesecake has completely cooled, it is transferred to the refrigerator and left overnight.
13. How to get the cottage cheese dessert out of the mold: remove the cake from the refrigerator, run a knife (or silicone spatula) along the sides of the mold and carefully turn the cheesecake onto a plate. You can flip the cake back with another plate.

Decorate the finished dish with chocolate, fresh fruit or cream and serve.

Cheesecake in a slow cooker with bananas

This dessert will have a delicate aroma and an incredibly delicate, airy texture. Even children will love this curd treat. We offer to cook a banana cheesecake in a slow cooker.

Let's prepare the following products:

• cottage cheese - 400 gr;
• oatmeal cookies (you can also take "Jubilee") - 1 pack or 200 gr;
• butter - 70 gr;
• banana - 4 pcs.;
• sugar - 150 gr;
• eggs - 3 pcs.;
• sour cream - 200 gr;
• lemon juice - 1 tbsp.

How to cook banana cheesecake in a slow cooker:

1. Crush the cookies into crumbs.
2. Melt the butter in the "Frying" mode.
3. Mix cookie crumbs with melted butter.
4. Cover the multicooker bowl with a circle of parchment. You can simply grease the mold with soft butter.
5. Put the cookies on the bottom and press it well. You can use a regular cup to compact the cookies properly. Press down on the crumbs with the bottom of a cup.
6. Prepare the filling: peel the bananas and grind in a blender (you can mash with a fork). Add lemon juice to bananas and mix again.
7. In a separate container, mix cottage cheese with sour cream and eggs. Add sugar and mix well.
8. We combine both mixtures and knead again so that the curd mixture becomes homogeneous.
9. We pour our filling on the "carpet" of cookies. We close the lid of the multicooker and activate the “Baking” mode for 1 hour. The cooking time in each multicooker may be different. For the Polaris multicooker, the optimal mode for preparing a cheesecake is 1 hour 10 minutes, and for the Panasonic multicooker it is 60-65 minutes.
10. After cooking, do not remove the curd dessert from the bowl. Leave it for 60 minutes, after which the banana cheesecake in the slow cooker is allowed to be removed from the mold and served.

Banana cheesecake will surprise your family and guests even more if you show a little imagination and decorate the dessert with melted chocolate, banana slices, whipped cream and a mint leaf.

Cheesecake in the New York multicooker

Try to cook a real iconic cheesecake in a slow cooker. You will be pleasantly surprised by its delicate texture and unusual taste.

Ingredients for 10 servings:

• cream cheese "Philadelphia" - 700 gr;
• cream - 100 gr (fat content 33%);
• high-fat sour cream - 3 tsp
• sugar - 100g;
• eggs - 3 pcs.

For the base:

• cookies - 100 gr;
• butter - 150 gr;
• ground cinnamon - 1 tsp;
• ground nutmeg - 1 tsp

All products (except eggs) must be taken out of the refrigerator in advance so that they lie at room temperature for at least 2 hours.

1. Turn on the “Baking” mode for 3 minutes and melt the butter.
2. Crush the cookies into crumbs and mix them with butter. Add cinnamon and nutmeg to the mixture.
3. Lubricate the walls and bottom of the multicooker mold with butter. Place a layer of cookies and press down well to form a firm base.
4. Let's prepare the cheese mass. It is best to mix all the ingredients with a submersible mixer, turning on low speed. In this way, you can get the perfect consistency of the "cheese" part. All ingredients except eggs are mixed. Separately, chilled proteins and yolks are whipped with a whisk, which then need to be carefully introduced into the cheese mass.
5. Put the finished filling on the base and turn on the “Baking” mode for 1 hour.
6. After cooking, the cheesecake is left in the multicooker bowl for another 1 hour, and then sent to the cold.
7. To prevent the cheesecake from cracking when removed from the mold, go over the sides of the mold with the narrow part of the knife.

They serve a cheese dessert with berry syrups, chocolate and even alcohol. The top of the cheesecake is often decorated to cover cracks. The highest "aerobatics" of the skill of preparing a dessert is to serve a perfectly shaped cheesecake to the table without cracks, lightly decorating the top with fresh fruit or melted chocolate.

Cheesecake in a slow cooker

Not everyone can consume a high-calorie dessert. This applies not only to people involved in sports and dieting. A fatty, high-calorie meal may be contraindicated for sick people. Do not treat small children with a nutritious pie. We suggest using this recipe and cooking a diet cheesecake in a slow cooker.

Prepare these foods:

• cottage cheese - 400 gr. (fat content not higher than 1.8%);
• natural yogurt - 300 gr.;
• egg - 1 or 2 pcs.;
• sugar - 3 tablespoons;
• starch - 1.5 tbsp;
• lemon zest and juice of half a lemon.

For the base:

• cookies - 150 gr;
• apple juice - 50 gr.

How to cook cheesecake in a slow cooker:

1. Crush cookies into crumbs, add apple juice and mix well. You should get a mass that looks like plasticine.
2. Whisk cottage cheese, sugar, yogurt and lemon juice. In a separate container, beat the yolk, protein and add them to the bulk. Add starch and beat well with a whisk.
3. Lay the curd mass on the cookies and set the "Baking" mode. Cooking time - 1 hour.
4. After the beep, do not rush to open the lid, let the cheesecake “reach” for another 60 minutes. Then send the curd dessert to the cold.

A dietary dish is served with fresh or frozen fruit. Help yourself!

Cheesecake in a slow cooker. Video

I warn you right away - this is not the classic cheesecake, the recipes of which are replete with the Internet marked "correct". For such a dessert, you need a special Philadelphia cheese. Alas and ah, this is quite an expensive pleasure for my family, I cannot afford to spend such sums on pampering and pranks (and desserts are just pampering, aren't they?). Nevertheless, knowing firsthand what a real cheesecake is, of course, I experiment in every possible way and try to find a compromise solution that would satisfy both my wallet and my taste buds.

Traditionally, cheesecakes (from English cheese - cheese and cake - cake, pie) are classified as American cuisine, although this dish has long become quite international. A classic cheesecake is made with Philadelphia cheese, eggs, cream, and sugar are added to the filling. The most common nuisance when preparing this pastry is a cracked middle. Professional pastry shops would never allow such a cheesecake to appear on sale, however, for home tea parties, this option is quite acceptable.

So this recipe is by far the best. Cheesecake in a slow cooker, cooked on the basis of cottage cheese, turns out almost like the same "New York" - tender, smooth, creamy and discreet. In addition, cooking it is a real pleasure: no water baths, fuss with foil, worries about temperature conditions. Mixed, poured, pressed the button, stood for three hours - and that's it. Yes, yes, three hours - now I'll tell you why it's taking so long.

Ingredients for curd mass:

500 g of cottage cheese (preferably fatty);

200 g of sugar;

200 g sour cream;

3 art. l. starch;

2/3 tsp baking powder;

1/3 tsp salt;

1/4 tsp vanillin.

Base Ingredients:

200 g shortbread cookies;

80 g butter.

Let's do the basics first. We take out the butter, measure the required amount.

Put the butter in a small saucepan and melt it.

Meanwhile, put the cookies in the bowl of the food processor.

And turn it into crumbs.

Mix cookie crumbs with butter.

Pour the contents of the combine bowl into the multicooker bowl.

We tamp with our fingers, forming small sides.

Let's do the stuffing.

We put the cottage cheese in the bowl of the combine (this time I have a mixture of store-bought with a fat content of 9% and homemade, very fatty).

Add sugar, baking powder, vanillin, salt, yolks.

Sour cream and starch.

And mix well with the nozzle "knife" - a few minutes. It turns out perfectly smooth, even mass.

We beat the whites.

Pour the curd mass into the protein.

And mix very gently.

We grease the walls of the multicooker bowl with a small amount of butter, after which we pour the curd filling.

We put the bowl in the slow cooker, the "Baking" program.

After the signal about the end of cooking works, turn off the multicooker and leave the cheesecake inside for 1.5-2 hours without lifting the lid.

After that, the cheesecake can be turned onto a plate - to do this, cover the bowl with a steamer, turn it over onto it, and then transfer it to a plate.

Bon appetit!

An excellent dessert for tea - home and guest.

Great Britain is considered the birthplace of cheesecake, although Americans love to prove that it was their nation that gave the world this amazing dessert. In fact, neither one nor the other is right, because the question of how to cook a cheesecake (it, of course, was then called differently) was asked by ancient Greek housewives to each other.

Why you should learn how to make cheesecake

Today, the popularity of the dessert is great for a number of reasons.

• Firstly, it is useful because it includes soft cheese(in our country it was confidently replaced by homemade cottage cheese) and supplies essential calcium to the body. For the benefit of cheesecake, the calorie content of dessert (it is 321 Cal) can be forgiven.
• Secondly, it is tasty, for which we love both the kids and their mothers. We no longer have to worry about how to feed the child with cottage cheese!
• Thirdly, it has become incredibly easy to cook cottage cheese cheesecake in a slow cooker. If it can burn in the oven, then this will not happen in the slow cooker. Some housewives even try to cook a cheesecake in the microwave (such a recipe “for the lazy”), but the curd mass in it is quite capricious, which is why the dessert is not always successful.
• And fourthly, the dish, along with the liver pate, can be used as a “duty”, if guests suddenly descend on you or you want something tasty.

Classic cheesecake recipe

Speaking of the classic, we are a little prevaricating, as Europeans use varieties of soft Philadelphia cheese or mascarpone in the filling. Our recipe for cheesecake in a slow cooker includes cottage cheese, because it is cheaper and available to every housewife.

So, cottage cheese cheesecake - a recipe. You will need:

Cooking

1. Crush cookies into crumbs. You can use a food processor or a regular kitchen hammer, after filling the cookies in a tight bag.
2. Melt the butter, pour into the resulting crumb and mix.
3. Cut out a circle from parchment paper, grease it on both sides with butter, put it on the bottom of the multicooker. Cut a wide strip of paper, oil and line the sides of the mold.
4. Lay the cookies on the paper, press down as tightly as possible. The dense bottom will become a cake and the cottage cheese cheesecake in the slow cooker will not spread.
5. Mix sugar and cottage cheese, beat in eggs one at a time. Then lay out sour cream, zest and vanilla sugar. If using a combine, do everything at low speed, but it is better to use a regular whisk. Since if the mass nourishes the air (during automatic kneading), your cottage cheese cheesecake at home will simply crack during baking.
6. Pour the finished mass into a mold on a cookie base.
7. If you are cooking a cheesecake in a Redmond slow cooker, select the "Baking" mode for 50 minutes. In other slow cookers, it may take longer to bake.
8. At the end of baking, do not open the multicooker lid for at least an hour. Then remove the form from the multicooker, leave to cool to room temperature and cover with cling film right in the pan, refrigerate for 3 hours, and preferably overnight.
9. In the morning, remove the cake, carefully run a knife along the sides of the mold if the mass has risen above the baking paper. And turn it over onto a plate, then turn it over again with the second plate.
10. The dish can be decorated with cream, chocolate, caramel and served!

Delicious banana cheesecake

Banana cheesecake with cottage cheese has a very delicate aroma and delicate structure. Children will surely love it, and for tea such a dessert will be simply incomparable!

To make banana cheesecake in a slow cooker, you will need:

Cooking

1. Chop up the cookies.
2. Melt the butter, pour into the crumbs and mix.
3. Line the multicooker bowl with parchment paper or grease with butter. Pour in the cookies and tamp it down with the bottom of the cup (glass).
4. Prepare the filling: chop bananas in a blender, add lemon juice to them. Separately mix cottage cheese, eggs and sour cream, add sugar. Combine banana and curd mass.
5. Pour the filling over the base. Close the lid and set the "Baking" mode. If you cook a cheesecake in a Polaris multicooker, the cooking time should be 1 hour 10 minutes, in Panasonic - 65 minutes.
6. Leave the finished cake in a closed multicooker for at least an hour, and then remove from the mold and serve!

The delicate taste of the dessert will please much more if you decorate it in an original way. As a decoration for a banana cake, banana slices laid out in the form of leaves, melted dark chocolate are suitable. When using fruits (raspberries or peaches) in desserts, they can also be used in decoration, as well as cover the top with cookie crumbs, put whipped cream with a pastry syringe or sleeve. Show a little imagination, and your dessert will be unforgettable!