Slow Cooker Cheesecake (2)
Slow Cooker Cheesecake (2)
Ingredients
- 1 package (250 g) cream cheese, softened
- 1/3 cup (70 g) sugar
- 1 egg
- 1/4 cup (60 ml) 35% cream
- 1 teaspoon (5 ml) vanilla
- 1/2 cup (70 g) graham cracker crumbs
- 1/4 cup (55 g) unsalted butter, softened
- 1/4 cup (40 g) all-purpose flour
- 2 tablespoons (30 ml) brown sugar
- 1 cup (140 g) diced strawberries
- 1 tablespoon (15 ml) sugar
Instructions
- Line the bottom of the slow cooker with a clean cloth to prevent the ramekins from vibrating.
- In a food processor, purée all the ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Divide the mixture among four 125 ml (1/2 cup) ramekins. Place the ramekins in the slow cooker and pour hot water into the slow cooker until it reaches halfway up the ramekins.
- Cover and cook on low temperature for 1 hour and 15 minutes to 1 hour and 30 minutes or until they are firm and slightly puffy. Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.
Slow Cooker Cheesecake (2)