Liquid Cheesecake in a Slow Cooker Recipe
I think that even those who do not like cottage cheese, this curd-chocolate pastry will be to their taste. Cheesecake turns out delicious, tender and beautiful. It tastes much more interesting than regular cheesecakes or casseroles. Cheesecake resembles pudding or cheese souffle.
Servings
8
Cook Time
110minutes
Servings
8
Cook Time
110minutes
Ingredients
Chocolate dough:
Curd dough:
Instructions
  1. Power: 850 W Program: baking (90 minutes) First prepare the cottage cheese filling. If the cottage cheese turns out to be heterogeneous, it is better to rub it through a sieve. Add eggs, starch, sugar.
  2. Whisk everything in a blender for about five minutes. The mass should be watery. If the dough is thick, add 2-3 tablespoons of sour cream.
  3. Then prepare the chocolate dough. Beat eggs with sugar, add sour cream.
  4. Mix flour with baking soda and cocoa powder.
  5. Mix the liquid and dry ingredients, knead the dough. Add the melted butter.
  6. Lubricate the bowl of the slow cooker with butter, lubricate with a particularly appetizing side. Put a circle of baking paper on the bottom to avoid problems with removing our cheesecake from the mold. Then pour the chocolate batter into a bowl.
  7. Now put the curd filling right in the center. We do it slowly and carefully. It spreads itself in an even circle.
  8. Turn the slow cooker into the “Baking” mode for 1 hour and 30 minutes. When the slow cooker is done cooking, turn it off, but do not open it for another 10-15 minutes. Let me clarify – in my slow cooker, the baking temperature is 120 degrees.
  9. Then remove the bowl from the slow cooker and let it cool for 20 minutes. Using a steaming bowl, take out the cheesecake. The recipe is also interesting because until the last moment you do not know what kind of cheesecake will turn out. Sometimes the chocolate layer completely covers the curd filling, and sometimes the middle remains open.
  10. This is how it turns out in the section.
  11. Enjoy your tea!
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