Cherry Cheesecake (in a Slow Cooker)

In summer, in the season of rich harvests of various berries, you can prepare the most incredible dessert. For lovers of cherries, we offer a cherry cheesecake recipe. It has an impeccable creamy cherry taste, and since we bake it in a multicooker, extraordinary ease of preparation is added to the taste.

Summary

Ingredients

• Cream Cheese – 500 g
• Cherries (fresh) – 200 g
• Cream (fat content not less than 30%) – 50 ml
• Shortbread cookies (the simplest store-bought) – 200 g
• Butter – 100 g
• Starch – 40 g
• Egg – 1 pc.
• Sugar – 200 g

Instructions

1. Here are all the ingredients you need to make a cherry cheesecake in a slow cooker. We decided to use Cream Cheese (75% fat). You can also use any other soft cream cheese such as Mascarpone. The fat content of the cream must be at least 30%.
2. How to make a cherry cheesecake in a slow cooker:
3. We break the store cookies with our hands into small pieces, which we then pour into the blender bowl.
4. Let’s turn it on for 30-40 seconds. As a result, we should have fine sandy crumb.
5. We combine the resulting crumb in a deep bowl with melted butter. Let’s mix.
6. We put the shortbread dough that we got on the bottom of the bowl and tamp it with our hands. Be sure to pre-cover the multicooker capacity with special food paper.
7. Let’s go to the cheese cream. Put cream cheese, sugar (100 g) in a deep bowl, beat in an egg, add starch (1 tablespoon) and pour in the cream. Mix all the ingredients well with a whisk and get a homogeneous cream.
8. Lay it out on a sand base. Use a spoon to smooth it out.
9. Let’s enter the “baking” mode on the program panel of our kitchen assistant. Cheesecake in a slow cooker will bake perfectly in 50 minutes.
10. After the end of the program, leave the cheesecake in the slow cooker to cool down and put it on a flat surface only when it is completely cooled.
11. It was the turn of the cherry filler. Wash the berries and free them from the seeds. Then put in a saucepan and cover with sugar (100 g), add starch (1 tablespoon). Cook the cherry mixture until all the sugar is dissolved, over medium heat.
12. Let the cherry mass cool a little, and then put it on the surface of the already cooled cheese pie.
13. Cool the cherry cheesecake on the refrigerator shelf (2-3 hours). Then you can cut it into portions and serve the cherry cheesecake to the table.

Bon Appetit!