Cherry Cheesecake (in a Slow Cooker)
by Editorial Staff
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.
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
Directions
- 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%.
- How to make a cherry cheesecake in a slow cooker:
- We break the store cookies with our hands into small pieces, which we then pour into the blender bowl.
- Let’s turn it on for 30-40 seconds. As a result, we should have fine sandy crumb.
- We combine the resulting crumb in a deep bowl with melted butter. Let’s mix.
- 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.
- 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.
- Lay it out on a sand base. Use a spoon to smooth it out.
- 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.
- 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.
- 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.
- Let the cherry mass cool a little, and then put it on the surface of the already cooled cheese pie.
- 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!
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