Better Homes and Gardens (Australia)
SLOW-COOKER CHEESECAKE WITH BLUEBERRY SAUCE
Lush and lovely, this is the recipe you know – biscuit base and creamy filling layered in a springform tin – just done in a slow cooker instead of the oven. Easy cheesy!
Preparation time 20 mins plus 15 mins chilling Cooking time 3 hours Serves 6
1/2 x 250g packet Buernut Snap Cookies
1/2 cup blanched almonds, roasted 50g unsalted bu er, melted
2 x 250g blocks cream cheese,
chopped, at room temperature 1 cup caster sugar
2 tsp finely grated lemon rind 3 free-range eggs
250g tub sour cream
2 Tbsp plain flour
Double cream and baby mint
leaves, to serve
BLUEBERRY SAUCE 2 cups frozen blueberries
1/2 cup caster sugar
2 Tbsp lemon juice
1 Tbsp cornflour
STEP 1 Grease and line base and side of a 20cm round springform pan with baking paper. Cover outside of pan in 2 layers of plastic wrap, then foil.
STEP 2 Process cookies and almonds in a food processor until finely crushed. Add buer. Process until combined. Press over base of prepared pan. Chill for 15 minutes.
STEP 3 Process cream cheese, sugar and rind in a food processor until smooth. Add eggs, 1 at a time, processing until combined. Add sour cream and flour. Process until smooth. Pour over biscuit base.
STEP 4 Put a small, heatproof bowl (4cm deep) upside down in centre of a removable bowl of a 5-6L slow cooker. Sit pan on bowl. Pour in enough boiling water (about 5 cups), until it touches base of pan. Put piece of baking paper over top of slow cooker, extending over edges, and cover with lid. (This stops condensation dripping on cake).
STEP 5 Cook on high for about 3 hours, or until set. Remove pan. Cool cheesecake completely.
STEP 6 Meanwhile, for sauce, put all ingredients in a medium saucepan and stir over medium heat until sugar is dissolved. Simmer, occasionally stirring, for 3 minutes, or until slightly thickened. Cool fully in heatproof jug.
STEP 7 Top cheesecake with cream. Drizzle with blueberry sauce and garnish with mint leaves. Serve.