Cheesecake in a slow cooker without cookies. Invitation to discuss cheesecake

Italian dessert from sand base And buttercream Even the most picky gourmets will enjoy it. To make things easier for yourself, the housewife should try making cheesecake in a slow cooker. A “smart pan” will save time and keep the kitchen clean.

Classic cheesecake in a slow cooker

For such a delicacy, you definitely need to choose high-quality heavy cream. A whipping product (80 ml) is suitable. Will also be used: 130g shortbread cookies, half a stick of good butter, 2 whole chicken eggs and 2 yolks, lemon zest, 10 g corn starch, 1 tbsp. sugar, 620 g butter soft cheese, ½ small spoons of salt, a large spoon of lemon juice.

Paper is placed inside the multicooker container. This will allow you to remove the treat intact.
The cookies turn into small crumbs and are filled with butter. The ingredients are thoroughly mixed.
The resulting “wet sand” is poured onto the paper.
The crumbs are compacted at the bottom of the container.
The cheese is mixed with starch, sugar, salt and zest. Add eggs one at a time, add cream and citrus juice. There is no need to beat the ingredients.
The cheese cream is poured onto the base. In the “Baking” program, the dish is prepared in 80 minutes.

The middle part of the finished delicacy trembles slightly, and the edges are dense. It will take 6-7 hours in the refrigerator.

Curd dessert with cookies

Instead of expensive cream cheese, you can use regular soft cottage cheese to make dessert. You will need 380 g of it. In addition to cottage cheese, take: 320 g sugar cookies, 3 large eggs, 190 g sour cream, 5 large spoons of sugar, half a stick of butter.

The butter is melted in the microwave and combined with the cookies, mashed to crumbs.
The base is placed in the multicooker bowl and leveled.
For the filling, combine all the remaining ingredients. It is advisable to use a blender to turn them into homogeneous mass. The mixture will be runny, but that's okay. It will harden during baking.
The filling is laid out on the base. In the “Baking” program, curd cheesecake is cooked in a slow cooker for 45 minutes.

To remove the delicacy intact, you need to let it cool completely in the oven bowl.

With mascarpone at home

Today, finding mascarpone on sale is not difficult. It is available for sale in almost every supermarket. Besides this soft cheese(450 g), used: 3 large eggs, 190 ml heavy cream, 120 g butter, 240 g shortbread cookies, 140 g powdered sugar.

Cookie crumbs are mixed with melted butter and placed in a bowl. It will become the basis. You need to make small sides.
Mascarpone combines with powder. Gradually add cream and chicken eggs (one at a time) into the mixture.
After thorough mixing, the filling is laid out on the base.

The dessert is decorated with mint leaves and berries.

Marble cheesecake

This dessert turns out to be especially beautiful and appetizing. It includes soft cottage cheese (330 g) and dark chocolate (80 g). In addition, for cooking you need to take: 2 large spoons of heavy cream and high-quality butter, 130 g full fat sour cream, a large spoon of butter, the same amount of granulated sugar and cornstarch, 2 chicken eggs, a pinch of salt, 110 g of powdered sugar, 10 pcs. shortbread cookies.

The cookies are grated on a fine grater, mixed with sugar and melted butter.
The multicooker bowl is covered with baking paper. The base is laid out in it. The container is placed in the refrigerator for half an hour.
Chocolate is melted in cream in a water bath.
The cottage cheese is whipped with powder, salt and sour cream. At the slowest speed of the mixer, eggs and starch are introduced into the mixture.
The chocolate mixture is added to 1/5 of the resulting mass.
Now the dark and light parts are poured into the oven bowl removed from the cold. They are lightly mixed with a wooden stick.
In the “Baking” program, the dish is cooked for 55 minutes, after which it is kept warm for another half hour.

The finished dessert is placed in the refrigerator overnight.

With added strawberries

When you get tired of regular cheesecake, you can start making a strawberry version. In addition to berries (650 g), it takes: 210 g of cookies, small. spoon of pectin, 30 g of flour, 550 g of cream cheese, 80 g of butter, 2 large spoons of lemon juice, a pinch of salt, 2 yolks and 3 whole eggs, 360 g of granulated sugar.

The cookies are grated on a fine grater and lightly fried in melted butter. From the resulting mass, a base with small sides is formed in the multicooker bowl.
For the cream, mix cheese, sugar (240 g), wheat flour. Eggs and yolks are slowly introduced into the mixture one at a time. At the end, add 500 g of strawberries, ground into puree.
The cream is laid out on the base.
In the appropriate program, bake for 120 minutes.
To fill, the remaining strawberries are finely chopped, covered with the rest of the sugar and left for a couple of hours.
Powdered pectin is mixed with a small amount of sand and poured onto the berries.
Bring the mixture to a boil on the stove over low heat. Lemon juice is poured in there.
The filling is left on the fire until it darkens and looks like liquid marmalade. The finished cheesecake is poured over it.

Before serving, the sweetness is placed in the refrigerator for a couple of hours.

Chocolate treat

Dessert with chocolate turns out to be especially tasty and original. To prepare it, take: 120 g cookies, 3 large spoons of cocoa, 90 g butter, 570 g cream cheese, 10 g potato starch, 2 whole eggs and 2 yolks, 80 ml heavy cream, a pinch of salt.

The oven is covered with baking paper. A base of cookie crumbs, a large spoon of cocoa and melted butter is laid out on it.
In a deep bowl, mix cheese, flour, starch, sugar, eggs, yolks, cream. It is best to do this with a mixer at minimum speed. Cocoa is added to the cream last.
The resulting mass is laid out on the base.
The delicacy is baked in the appropriate program for 80 minutes.

It is advisable to leave the cheesecake on the heat for another 15-20 minutes and only then place it in the cold.

With bananas in a slow cooker

Banana is perfect for creaming the delicacy under discussion. In addition to 2 fruits, the following will be used: half a stick of butter, 280 g of cookies, 350 g of cottage cheese, 3 large eggs, 2 tbsp. spoons of flour, 5 tbsp. l. granulated sugar.

For the crust, cookie crumbs are mixed with melted butter and placed in a slow cooker.
For the filling, bananas are whipped with cottage cheese.
Beat sugar and eggs separately.
Both masses are connected. Semolina is poured into them.
The cream is thoroughly whipped and poured onto the base.

In the “Heating” program it is heated butter and mixed with cookie crumbs. The resulting mass forms the basis for the treat.
For the cream, combine cheese and powder. Next, add eggs one at a time, vanilla and lemon zest.
All that remains is to pour in the cream and beat the cream well.
The creamy mass is laid out on the base.
Under a closed lid, the dessert is baked in the appropriate mode for 65 minutes.

1001 multicooker recipes

cheesecake in a slow cooker

3 hours

309 kcal

5 /5 (1 )

Traditional dessert American cuisine, consisting of a delicate curd soufflé placed on a solid base, entered European cuisine under the name cheesecake or curd cake. It is prepared in an ordinary oven, but in order to save time, I use the help of a kitchen assistant - a multicooker.

The popularity of this dessert is obvious. It is tasty, easy to prepare and very beneficial for the body because it contains calcium. Using a multicooker 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 cheese for soufflé, pay attention to the following. Best fit non-acidic cottage cheese with a high percentage of fat content. You can use vanillin or vanilla sugar, cinnamon, lemon zest etc. You should not use all seasonings at the same time. You should know when to stop and always rely on personal taste preferences.

The history of cheesecake

Nowadays, curd cheesecake is widespread in all countries and its recipe is used in Europe, America, the Middle East and Japan. The name itself comes 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 home.

Mention of curd desserts comes from Greece. On the island of Samos in the 8th-7th centuries BC. e. Olympic athletes were honored with this delicacy. In Ancient Rome, this dish was loved by Julius Caesar.

Obviously, all nations used cottage cheese to make 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 make cheesecake in a slow cooker at home

Let's look at how to make cottage cheese cheesecake in a slow cooker and its recipe with photos step by step:

Before preparing cheesecake at home, all products must be heated to room temperature, so take them out of the refrigerator two hours before.

Let's prepare the base. Grind the cookies using a blender or meat grinder.
Add soft butter and egg to the crushed liver and knead the dough.
Grease the multicooker mold with butter. We spread the dough along the bottom, making “sides” of 2-3 cm.
Let's prepare the filling. Using a blender, grind the cottage cheese until smooth.
Add powdered sugar, vanillin, 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 of one half into the dough.
Pour the dough onto the base and place in the multicooker for 60 minutes in the “Baking” mode.
After the program ends, you need to keep the baked pie for an hour in the multicooker with the lid closed, then open the multicooker lid slightly and leave the pie in it until it cools completely, about 40 minutes.
We take the curd cheesecake out of the multicooker, decorate it and put it in the refrigerator to cool completely.

To make it convenient to remove the cheesecake from the multicooker, you need to cover the container with baking paper. To do this, it is not necessary to cover the entire surface of the mold. Two cross-shaped strips with long edges are enough.

How to beautifully decorate and serve cheesecake

You can decorate the dessert in an original way using fresh berries or pieces of fruit. You can pour them on top fruit jelly.
It would be useful to decorate this composition with melted chocolate or cooked chocolate fudge.

To decorate a simple cheesecake in a slow cooker, you can use fondant. For this, three tbsp. l. Mix cocoa powder with three tbsp. l. sugar, add three tbsp. l. sour cream and place on low heat. Stirring continuously, bring the solution to a boil. After cooling, use for decoration.

It is original and very tasty to use whipped cream for decoration. They can be laid out with a pastry syringe in the form of various patterns. Show your imagination, and together with great taste the dessert will take on a presentable appearance.

If you decide to make cheesecake, you should know that the recipe contains: classic version used cream cheese"Philadelphia". It is very soft, so knead cheese mass not worth much. This process can even be harmful, since air saturation in the filling can lead to cracks in the pie.

Variations for preparation are possible homemade cheesecake in a slow cooker. Lemon can be replaced with banana. He gives unique taste dish. Raspberry or peach would also work.

Cheesecake. How to cook delicious cheesecake in a slow cooker, cheesecake recipe, cheesecake. Cheesecake dough.
RECIPE: BASE: 300 GRAMS - SHORTBIK COOKIES, 100 GR. - BUTTER, 1 - EGG.
FILLING: 500 GR. — COOK CHEESE (RICOTTA), 80 ML. - CREAM (20%), 3 - EGGS, 150 GR. - POWDERED SUGAR, 2 BAGS - VANILLINE (2 GR).
We take all products at room temperature. Grind the cookies in a blender, add 1 egg and soft butter. (it turned out to be the base for cheesecake). Mix cheese, powdered sugar, vanillin, cream, mix with a whisk or fork (not with a mixer, because the filling will be saturated with air and will then crack during baking). Gradually add 1 egg at a time and mix. Place 2 strips into the multicooker pan baking paper, on it - lay out the base, distribute it along the base and make sides 4-5 cm high. Pour in the filling and set it to bake for 1 hour on the “baking” program, leaving the ends of the baking paper outside the multicooker. At the end of the program, leave the finished cheesecake in the multicooker for 1 hour at closed lid, then open the lid slightly and leave for 40-50 minutes. Then open the lid completely and after 10 minutes. We take the cheesecake out of the multicooker by lifting it by strips of baking paper. Decorate it with orange slices. If desired, you can fill the top of the cheesecake with jelly. (Preparing jelly: pour 1/2 tablespoon of gelatin with cold boiled water 1/2 cup, let it brew for 40 minutes, when the gelatin swells - stir, put on fire, bring to a boil, wait until completely dissolved, strain, increase the liquid to a full glass, you can add juice, fruit drink or just water.). Pour the slightly cooled jelly with a teaspoon and put the cheesecake in the refrigerator for 3 hours.

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Video breakdown of recipes on the channel: https://www.youtube.com/watch?v=OaeMtQbOYBQ

THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Yummy from Marina

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https://youtu.be/CM3B0XjweAk

2014-03-22T18:39:09.000Z

Invitation to discuss cheesecake

Bake curd cheesecake and share your improvements and recipes for a pie made at home in a slow cooker. Leave your feedback in the comments. Bon appetit.

The UK is considered the birthplace of cheesecake, although Americans like to argue 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 make cheesecake (it, of course, was called differently then) was asked to each other by ancient Greek housewives.

Why you should learn how to make cheesecake

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

Firstly, it is healthy because it includes soft cheese(in our country it was confidently replaced homemade cottage cheese) and supplies the body with essential calcium. Due to the benefits of cheesecake, the calorie content of the dessert (it is 321 Cal) can be forgiven.
Secondly, it is delicious, which is why both children and their mothers love it. We no longer have to worry about how to feed our child cottage cheese!
Thirdly, preparing curd cheesecake in a slow cooker has become incredibly easy. While it can burn in the oven, this will not happen in a slow cooker. Some housewives even try to cook cheesecake in the microwave (a kind of 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 liver pate, can be used as a “standby”, if guests suddenly arrive or you want something tasty.

Classic cottage cheese cake recipe

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

So, cottage cheesecake - recipe. You will need:

Preparation

Grind the cookies into crumbs. You can use a food processor or a regular kitchen hammer, after placing the cookies in a tight bag.
Melt the butter, pour into the resulting crumbs and stir.
Cut a circle out of parchment paper, grease it on both sides with butter, and place it on the bottom of the multicooker. Cut a wide strip of paper, oil it and line the sides of the mold.
Place the cookies on paper and press down as tightly as possible. The dense bottom will become a cake layer and the cottage cheese cheesecake will not spread in the slow cooker.
Mix sugar and cottage cheese, beat in eggs one at a time. Then add sour cream, zest and vanilla sugar. If you use a food processor, do everything at low speed, and it is better to use a regular whisk. Because if the mass absorbs air (during automatic kneading), your cottage cheese cheesecake at home will simply crack during baking.
Pour the finished mixture into the mold onto the cookie base.
If you are preparing cheesecake in a Redmond multicooker, select the “Bake” mode for 50 minutes. Other multicookers may take longer to bake.
After baking, do not open the multicooker lid for at least an hour. Then remove the pan from the multicooker, leave to cool to room temperature and close the pan directly cling film, put it in the refrigerator for 3 hours, or better yet overnight.
In the morning, take out the cake and carefully run a knife along the sides of the pan if the mass has risen above the baking paper. And turn it over onto a plate, then turn it over again using a second plate.
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 definitely love it, and this dessert will be simply incomparable with tea!

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

Preparation

Crush the cookies.
Melt the butter, pour into the crumb mixture and stir.
Line the multicooker bowl parchment paper or grease with butter. Pour in the cookies and press them down with the bottom of the cup (glass).
Prepare the filling: grind bananas in a blender, add to them lemon juice. Separately mix cottage cheese, eggs and sour cream, add sugar. Combine banana and curd masses.
Pour the filling onto the base. Close the lid and set the “Baking” mode. If you cook cheesecake in a Polaris multicooker, the cooking time should be 1 hour 10 minutes, in a Panasonic - 65 minutes.
Leave the finished cake in the closed slow cooker for at least an hour, and then remove from the pan and serve!

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

What kind of person am I? baked cheesecake in a slow cooker... It's easy to go crazy. If not for one “but”: the sand base stuck tightly to the bottom and walls of the bowl. True, none of my family was upset - they armed themselves with spatulas and scraped out everything to the last crumb. But this situation, for obvious reasons, did not suit me. So a couple of days later I baked the cheesecake in a slow cooker again - this time lining the bowl with baking paper. I had to remember a little about my cutting and folding skills from my craft lessons in elementary school.

Ingredients:

We use a classic set of ingredients for cheesecake in a slow cooker.

1 pack of cookies (120 g)
80 g butter

Cheese part:

600 g cream cheese
200 g sugar
10 g starch or 20 g flour
zest of 1 lemon
2 eggs
2 yolks
80 g heavy cream
1/2 teaspoon salt

Note: when it comes to cream cheese, ideally use Philadelphia. But it is quite expensive and is not sold everywhere. I decided to try the affordable and widely available Almette cheese. I confirm that the finished cheesecake tastes indistinguishable from the classic version.

How to cook cheesecake in a slow cooker

So let's get to the paper first. I outlined a circle and made two cuts on each side of the sheet.

Now the paper no longer bulges in waves, but folds more or less smoothly. We bend the edges so that we get something like paper form. I agree, I’m still far from ideal. But for now, my intermediate goal is to get the cheesecake out of the slow cooker safe and sound.

Ugh. The hardest part is behind us. Now let’s get down to something easy and simple – actually making the cheesecake.

The cookies need to be crumbled. Some do it in a food processor. In the absence of one, I simply grate the cookies on a fine grater.

Melt the butter, pour into sand crumbs and mix.

The result is a substance similar to wet sand. Pour it into the multicooker bowl, already lined with baking paper.

Now let's play a little at American confectioners. We take a glass and begin to compact the crumbs. Please note that the sand base is additionally moistened during the process. It is compressed into a dense, solid base.

This is the smooth and flat surface we ended up with. Let's move on to preparing the cheese part of our cheesecake. Everything is extremely simple with her. Remember the main rule: you don’t need to beat anything! Classic cheesecake has a dense creamy cheese structure. Excess air bubbles will only spoil the matter - they usually cause cheesecakes to crack during baking. In general, arm yourself with a spoon and get started.

Remove the cream cheese from the packaging. Add sugar, starch, salt and zest. Mix. It turns out to be a nice, slightly oily mass.

But there is no limit to perfection. Add lemon juice and cream. Now the main thing is not to let anyone try. Otherwise, it may not even come to cheesecake.

Pour it out cheese cream into the multicooker bowl. Level the surface with a spoon.

Close the lid. Set to “Baking” mode. Bake for 1 hour 20 minutes. I definitely want to discuss that different brands For multicookers, this time may be shorter or longer - it all depends on the program settings. In my multicooker, the “Bake” program is limited to 65 minutes, so after the signal, I let the cheesecake bake for another 15 minutes.

There is a very simple way to check if it is time to remove the cheesecake from the slow cooker. Open the lid and shake the pan a little. If the edges of the cheesecake are already firm, but the middle is still slightly quivering, then this means that it is baked exactly as it should. The cake will reach the desired condition in the refrigerator.

Well finishing touch. Place the cooled cheesecake in the refrigerator for 5-8 hours. Thanks to our baking paper construction, removing the cheesecake from the multicooker was very easy.

This is how it turned out. Cheesy-cheesy. Decorating the cheesecake is also very easy. 6 small strawberries and a handful of almonds were enough for me.

One final note. About the thickener. I tried both options: the first time I baked a cheesecake with flour, the second time with starch. There is a difference in taste. The one with flour is completely indistinguishable in texture from those cheesecakes that are served in network cafes. The starchy version is more delicate.

500 g fresh cottage cheese;
100 g (half a glass) heavy cream;
180 g (glass) granulated sugar;
30 g (heaped tablespoon) white flour;
2 eggs plus 2 yolks;
1 tbsp. spoon of lemon juice;
zest of 1 lemon;
a pinch of salt;
120 g cookies (any);
80 g (half a stick) soft butter.

Cooking process:

Remove the butter and cottage cheese from the refrigerator to warm to room temperature.
Place cookies in a plastic bag and slowly crush into fine crumbs using a rolling pin.

Transfer the crumbs to a small bowl and mix well with the butter.

Grease the bottom and sides of the multi-pan with oil, line the bottom with a circle of baking paper and pour the prepared cookie crumbs into the bowl. Tamp the crumbs well with the backs of your fingers (for convenience, put a plastic glove on your hand), so that a dense layer of crumbs with small edges forms at the bottom of the multi-pan.

In a large bowl, stir the cottage cheese with a pinch of salt and lemon zest until smooth. This can be done first with a fork and then with a whisk. Can also be mixed using kitchen appliances- whatever suits you. The main thing is that the cottage cheese should become like butter - very smooth and homogeneous - the quality of our cheesecake depends on this.

Then add sugar to the cottage cheese and continue stirring.

Now add the eggs and yolks to the bowl, continuing to whisk the mixture vigorously until the cheesecake batter is fluffy.

Pour cream and lemon juice into the mixture and continue stirring.

Add the flour last and continue beating the cheesecake batter for at least 5 minutes. Now the dough is ready.

Carefully and carefully (from a height of about 5 cm) pour the curd mixture into the multicooker bowl on top of the compacted cookies.

Carefully place the bowl into the slow cooker, being careful not to shake it.

Turn on the “Bake” mode for 80 minutes. After the end of the program signal, check the cheesecake for readiness.

Testing with a match will not work here. It is best to lightly shake the multicooker bowl. The edges of the cake should be firm and still, and the middle of the cheesecake should jiggle slightly. If this is the case for you, the cheesecake is ready.

Leave it covered for another 10 minutes, then remove it and the bowl from the multicooker and let it cool completely. After this, place the multi-pan with cheesecake in the refrigerator for at least 6 hours.

And only after that, remove it from the pan and serve, garnished with any berries or strawberry jam.
Bon appetit!

Note

Don't buy for cheesecake curd mass, seduced by her uniform appearance. It is best to purchase fatty natural cottage cheese on the market from trusted sellers.