Home helpers are becoming more and more popular among modern housewives: a microwave oven, a bread machine, a multicooker have long ceased to be a rarity in the kitchen. Household appliances save time and make cooking easy and enjoyable. So, baked in a slow cooker, cheesecake turns out to be tender and airy.
Multicooker Cheesecake Recipe
To make an airy cheesecake in a slow cooker, you will need:
- 3 packs of Philadelphia cheese or 750 grams of cottage cheese;
- 150 grams of fat sour cream;
- 5 eggs;
- 1 and ½ cups of granulated sugar;
- 3 tablespoons of starch;
- vanillin;
- lemon zest.
For the base of the cheesecake:
- 100 grams of cookies;
- 100 grams of nuts;
- 75 grams of butter.
First of all, make the base of the cheesecake. To do this, grind any cookies (even oatmeal is suitable), walnut kernels and butter in a blender. Then put the resulting mass on the bottom of a multicooker pan. It is necessary to close not only the bottom, but also the sides of the pan.
In the eggs, separate the whites from the yolks and grind soft cheese or cottage cheese with the yolks until smooth. Then add the sour cream, potato or cornstarch, the vanillin on the tip of a knife, and the lemon zest. Mix all ingredients thoroughly.
Beat the whites well into a strong foam and begin to gradually add granulated sugar. Don't stop whisking the whites and sugar. You should get a meringue-like mixture. After that, very carefully, without disturbing the airiness of the foam, combine the protein mass with the curd-yolk mixture.
On a base laid out in a multicooker saucepan, place the prepared cheesecake filling evenly over the entire surface. Line it up with the sides of the base.
It is very important not to look into it while baking cheesecake in a slow cooker. Otherwise, the cake will settle and be spoiled.
Turn on the "Baking" mode on the multicooker and set the required time to prepare this cheesecake - 65 minutes. After signaling the end of baking, turn off the multicooker, but do not open it. Let the cheesecake cool completely.
Then remove the cake and pour melted hot chocolate over it before serving. You can also garnish the cheesecake with fresh or candied cherries, currants, raspberries, tangerine and orange slices, or you can make cranberry-orange sauce. He will give the cake a special piquancy.
Cranberry Orange Cheesecake Sauce Recipe
To prepare cranberry-orange sauce, you need to take:
- 100 grams of cranberries;
- ¼ glass of granulated sugar;
- juice of 1 orange.
It is advisable to keep the cheesecake in the refrigerator overnight before serving. This will thicken the sauce a little.
Wash and dry the cranberries well, then mash lightly and combine with granulated sugar and the juice of one orange. Stir everything thoroughly, put on low heat, bring to a boil and cook, stirring occasionally, until thickened. This will take about 7 minutes. Then remove the sauce from the heat, cool and pour over the cold cheesecake.
