Curd cheesecake with cranberries in a slow cooker is the most delicate dessert for tea. However, it can be served as an independent dish for breakfast, afternoon tea or dinner. This is one of the useful types of baked goods, as it includes cottage cheese - a source of calcium and cranberries - a storehouse of vitamin C.
You will need
For the bottom layer:
- butter biscuits - 300 g;
- butter - 100 g.
For the basics:
- cottage cheese with a fat content of at least 18% - 300 g;
- chicken egg - 3 pcs.;
- granulated sugar - 150 g (6 tablespoons);
- sour cream with a fat content of at least 20% - 300 g;
- zest of 1 orange.
For cranberry gravy:
- fresh or frozen cranberries - 100 g;
- granulated sugar - 1/3 cup;
- juice of 1 orange.
For baking:
- baking paper or silicone mold.
You can replace butter with butter margarine, orange with grapefruit. For this recipe, the cookies "Hello", "Chess", "Our Mark", "Morning" (from the category of sugar cookies) are ideal.
Making curd cheesecake
Place the cookies in a food processor and crush them into crumbs. In the absence of a processor, you can pass the cookies through a meat grinder or simply grind them in a mortar. Melt the butter in a water bath, add it to the chopped liver and mix thoroughly. Put a silicone baking dish of a suitable diameter and height in the multicooker bowl, or take baking paper and cover the bottom and sides of the bowl with one sheet. Put the cookie and butter mixture in a mold or on paper, tamp with a spoon, and then build a side about 2 cm high, moving the mixture with a spoon from the center to the walls. Place the bowl in the cold for 15-20 minutes.
In the meantime, combine the cottage cheese, sour cream, eggs, granulated sugar and orange zest in a food processor or blender. Remove the hardened cookie layer from the multicooker and gently place the curd base on top of it. Place the bowl in the multicooker, close the lid and activate the “Bake” mode, setting the time to 50 minutes. When finished, set the "Heating" mode and soak the cheesecake in it with the lid closed for another 50 minutes (the recipe allows you to reduce this time to 35-40 minutes). After this period, open the lid and let the cheesecake cool at room temperature.
It is very important at this stage to be patient and not try to get the finished cheesecake out of the bowl. When hot, it has a liquid consistency and does not hold its shape, so there is a risk that it will simply fall apart.
Making cranberry gravy
While the cheesecake is cooling, make a healthy gravy. Pour the cranberries into a saucepan, slightly remember with a spoon or crush, add orange juice and granulated sugar, stir. Put on high heat and bring to a boil, then reduce heat to low and cook with constant stirring until thickened. This usually takes no more than 8-10 minutes. Let the gravy cool slightly.
Remove the cheesecake from the multicooker bowl. When cooled down, it can be easily removed from the silicone mold. If you used paper for baking, just pull its edges up and take out the curd, then remove the paper from it, it will easily fall behind the product (you can leave the paper bottom by simply cutting off the excess in diameter). Place the cheesecake on a nice platter, gently pour the cranberry gravy over it and store in a cool place to thicken the gravy a little more. Curd cheesecake with cranberries baked in a slow cooker is ready.
