SLOW COOKER LEMON CHEESE CAKE RECIPE
Wonderful
cake. Impress everyone at the party and take your slow cooker to the next level
with this show-stopping slow cooker lemon cheesecake that uses fresh lemons and
smooth cream cheese.
Prep
Time : 15 mins
Cook
Time : 2 hours
Servings : 12
INGREDIENTS
·
250g
digestive biscuits
·
125g
butter, melted
·
200g
cream cheese, softened
·
1
1/4 cups (300g) sour cream
·
1/2
cup (110g) caster sugar
·
2
Coles Australian Free Range Eggs
·
1
tbs plain flour
·
1
tsp finely grated lemon rind
·
1
tbs lemon juice
·
1/2
tsp vanilla bean paste
·
Whipped
cream, to serve
·
1
lemon, extra, zested
Candied lemon
·
1/2
cup (110g) caster sugar
·
1
lemon, thinly sliced
INSTRUCTIONS
1.
Grease
the base and side of an 18cm (base measurement) springform pan and line with
baking paper.
2.
Place
biscuits in a food processor and process until finely crushed. Add butter and
process until well combined. Spoon into the prepared pan and use a
straight-sided glass to spread and press the biscuit mixture over base and
side. Place in the fridge for 30 mins to chill.
3.
Use
an electric mixer to beat the cream cheese, sour cream and sugar in a bowl
until smooth. Add the eggs and beat until well combined. Add the flour, lemon
rind, lemon juice and vanilla and beat until well combined. Pour into the lined
pan.
4.
Place
an upturned heatproof saucer or ramekin in the base of a slow cooker. Place the
springform pan on saucer or ramekin. Cover and cook for 2 hours on high or
until just set. Turn the slow cooker off. Leave the cheesecake in the slow
cooker, partially covered, for 30 mins to cool. Place the cheesecake in the
fridge for 3 hours to chill.
5.
Meanwhile,
to make the candied lemon, line a baking tray with baking paper. Combine the
sugar and 1 cup (250ml) water in a small frying pan over medium-low heat. Cook
for 3 mins or until the sugar dissolves. Add the lemon slices to the pan and
cook, turning occasionally, for 30 mins or until the lemon rind is translucent.
Transfer to the lined tray.
6.
Transfer
the cheesecake to a serving plate. Top with cream, candied lemon and lemon
zest. Drizzle with the syrup from the candied lemon. Cut into wedges to serve.
Recipe
from taste.com.au
Delicious Food Recipes
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