Cheesecake in a slow cooker - 1 cooking recipes

Happy owners of multicookers have no doubt that in this miracle technique you can prepare absolutely any dish, from appetizers and soup to dessert. Cheesecake in this case was no exception (the cheesecake for which the base needs to be baked).

If you have already managed to understand all the nuances of your technique, then you can choose any cheesecake recipe and cook it in a slow cooker. The differences between whether it is cooked in the oven or in the oven are only in the baking time and temperature. Beginners are advised to opt for a specific cheesecake recipe in a slow cooker. And follow all the advice and recommendations of its author. And if something doesn’t work out, don’t be shy to ask for advice not after, but before cooking. It may be important for you to obtain information on a specific multicooker model or one or another product included.

Cheesecake fillings can be prepared from any suitable products: milk, cream, cottage cheese, condensed milk, cream cheese, fruit puree, and so on. In some cases, you only need to bake the base and cool the filling in the refrigerator. Especially when the list of ingredients contains gelatin, agar-agar, pectin, that is, any gelling substance.

Helpful advice: to make it more convenient to remove the cheesecake from the multicooker, given its delicate filling, you can prepare the dish in a silicone mold that fits into the multicooker. This will save the cake from burning and create additional protection to maintain its shape. This method is good for cheesecake, for which the crust is baked and the filling is cooled. The base can be made from cookies, biscuit or shortbread dough.