Slow-cooker cheesecake recipe on the All About Desserts website

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1 Cheesecake with cottage cheese

Although the name "cheesecake" has only recently come into use among Russian culinary circles, this dish has existed under various names for a very long time. The word itself comes from English and means "cheese pie." This delicacy was extremely popular in Europe and later migrated to America with the first settlers, where it took root and became practically a national dish. Every American housewife knows the recipe for cheesecake in a slow cooker today.

Today, both the West and the East strive to prepare this dessert. This delicacy has become synonymous with sophistication and exceptional hospitality, and it occupies a prominent place on holiday tables. In Russia, the dish has been known since the 13th century: it is known as "cheese (or curd) loaf." The ancestors of cheese pie were vatrushki (curd cakes), syrniki (syrniki), and zapekanki (casseroles).

Let's see how you can prepare this treat in a modern home setting.

Cheesecake with cottage cheese

This cottage cheese pie, made in a slow cooker, is tender and almost airy. For the recipe, you'll need:

0.8-1 kg of cottage cheese;
5 eggs;
0.2 kg sour cream;
a glass of sugar;
3 tablespoons potato starch;
0.2 kg cookies;
a pinch of vanillin;
0.125 kg butter.

This amount of ingredients should make 10-12 servings.

Method of preparation:

To make the crust, crush the cookies in a blender or mortar and mix them with butter. The mixture should be smooth and sticky.
Next, you need to put the mixture into the mold and carefully press the bottom and edges, using a spoon or just your hands.
Strain the cottage cheese through a sieve and place it in a designated bowl. Add sour cream, sugar, vanilla, starch, and egg yolks to the curd layer. Blend all ingredients in a blender.
At the same time, beat the egg whites with sugar and then add them to the cottage cheese mixture, stirring in a blender.
Form the resulting mixture into a curd crust and place the pie in the multicooker for 80 minutes on the "Bake" setting. Once the program is complete, it's recommended to leave the dish in the multicooker for another hour and a half.
Once the slow cooker cheesecake with soft cottage cheese is ready, refrigerate it and then serve, garnished with berries and fruit. Drizzle with syrup if desired.

Recipe with chocolate

This chocolate cheesecake made in a slow cooker is a truly magical treat. Sure, it's a bit of a chore to make, but the results will exceed your wildest expectations. For this chocolate-infused treat, we'll need the following ingredients:

half a kilogram of cookies;
3 eggs;
2 tablespoons of milk;
0.15 kg sour cream (20% and above);
half a kilogram of cottage cheese;
half a pack of butter;
a bar of chocolate;
a glass of sugar with a slide;
2 tablespoons potato starch;
a pinch of vanillin.

Method of preparation:

Finely crush the cookies, melt the butter and mix with the cookies and one egg.
Place the cookie mixture in the bottom of a greased multicooker and form a crust. Refrigerate for half an hour.
At this time, the cottage cheese needs to be beaten in a blender, adding sour cream, 2 eggs, sugar, vanillin and starch.
Melt the chocolate bar in a bowl with milk and sugar. Then let it cool.
Pour a quarter of the curd mixture into the chocolate and stir.
Place the white cottage cheese into the multicooker bowl first, then the brown one.
To make a chocolate cheesecake in a slow cooker, set the "Bake" setting and let the cake cook for 80 minutes. After the program finishes, let the cake sit for another hour.

If you make the pie in the evening and then put it in the refrigerator, it will be amazingly delicious in the morning!

Creamy chocolate version

You can make cheesecakes in a slow cooker with cottage cheese and chocolate. The crust preparation procedure is exactly the same as in the previous recipes.

For the filling:

0.6 kg cream cheese;
3 eggs;
0.15 kg sugar;
a pinch of vanillin;
a glass of 33% cream;
bar of chocolate.

After the cake layer is placed in the multicooker, we make the filling by whisking the cheese and sugar and then adding some of the cream, eggs and vanilla.
Melt the chocolate in a water bath and mix with the cream.
Place the curd mixture on the cookies and draw patterns on top with chocolate.
Place in the multicooker for an hour, then leave in heating mode for another 20 minutes.
To remove the pie from the bowl, gently run a spatula around the edges and then flip it over. This procedure must be done very carefully to avoid damaging the dish.

Treat your friends to this cheesecake, and they'll be in for a treat. No matter the recipe, the treat is incredibly soft and airy—a true food for the gods!