Slow Cooker Cheesecake (2)

Instructions

1. 1

   Line the bottom of the slow cooker with a clean cloth to prevent the ramekins from vibrating.

2. 2

   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.

3. 3

   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.