Creamy Slow Cooker Cheesecake
- 150g Digestive biscuit crumbs
- 2 1/2 tbsp unsalted butter, melted
- 1/4 tsp cinnamon
- 133g plus 1 tablespoon sugar
- 340g cream cheese, at room temperature
- 1 tbsp all-purpose flour
- 2 large eggs
- 1 tsp pure almond extract
- 240ml sour cream
In a bowl, mix the crumbs with the melted butter, cinnamon, 1 tbsp of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that’s 3 inches deep.
In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining sugar and 1/4 tsp of salt. Beat at medium-high speed until smooth. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
Fill a slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with cling film and chill, at least 4 hours.
Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold.
Cut into wedges and serve.
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