Cheesecake in a multicooker
6 servings
60 minutes
Cheesecake in a multicooker is a refined combination of tenderness and rich flavor. This dessert comes from America, where cheesecake is an integral part of culinary culture. Its base of crispy cookies soaked in butter harmonizes perfectly with the airy cheese cream with hints of lemon freshness. It is prepared in a multicooker, making the process convenient and predictable. After cooling, the cheesecake achieves the perfect texture while retaining its rich taste. It will be an ideal ending to dinner, a complement to a cup of coffee, or a treat for a special occasion. This dessert delights with its simplicity in preparation and exquisite flavor that captivates from the first bite.
1
In a blender, crush the cookies into fine crumbs.
- Yubileynoye biscuits: 200 g
2
Melt the butter and pour it over the crumbs, mixing well.
- Butter: 110 g
3
Before placing the mixture in the slow cooker bowl, take baking paper, cut it into large strips, and lay it crosswise at the bottom, ensuring the edges are long so we can lift out the cheesecake (hope I explained it clearly).
4
Grease the bottom with butter and add the crumbs.
- Butter: 110 g
5
You need to apply mass to get the base.
6
We prepare the cream: mix the cheese with powdered sugar first with a spoon, then with a mixer on low speed.
- Cream cheese (Philadelphia): 600 g
- Icing sugar: 150 g
7
Add one egg at a time and mix well, then add the lemon zest.
- Chicken egg: 3 pieces
- Lemon zest: to taste
8
Now pour in the cream and mix until a uniform, thick, and smooth cream is obtained.
- Whipping cream 33%: 150 ml
9
Pour the cream into the bowl with the sandy bottom.
10
We cook on the 'Baking' mode for about 45 minutes, I cooked for 1 hour - that was too much.
11
When the time is up, do not take it out of the multicooker immediately; it should sit for another 30 minutes.
12
Now take the cheesecake out from the edges of the paper and put it in the fridge for a few hours, preferably overnight.
