Slow Cooker Cheesecake
A creamy vanilla cheesecake baked in a springform tin inside the slow cooker for 90 minutes, then chilled for 6 hours.
Photograph credit: Cheesecake Fruit Strawberries - Free photo on Pixabay by JillWellington · Pixabay Content License · Pixabay
What Goes With It
- Fresh berries
- Fruit compote
- Coffee
- Whipped cream
Making Slow Cooker Cheesecake, Step by Step
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Mix the crumbs and melted butter and press into a lined 18 cm springform tin. Wrap the outside in a double layer of foil.
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Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then the soured cream, vanilla, lemon juice and flour.
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Pour onto the base. Set the tin on a foil collar in the slow cooker and add 250 ml hot water around it.
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Cover and cook on high for 90 minutes without lifting the lid.
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Turn off, leave inside with the lid ajar for 1 hour, then chill for at least 6 hours.
Related guides: Prep, cook and total time · Pan and tin size.
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A Few Notes
Check the tin fits before you start.
Do not open the lid while it cooks.
Cool it slowly in the pot.
Storing and Reheating
Keeps in the fridge for 4 days.
Common Questions
How long does Slow Cooker Cheesecake take to make?
25 minutes of preparation and 1 hour 30 minutes of cooking, plus 7 hours of Cooling and chilling, so allow 8 hours 55 minutes from start to finish. The recipe serves 10.
Nutrition per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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