The family constantly asks for something delicious for tea, and it's not very pleasant to stand by the hot oven. And I began to master my miracle pot. Today I bring to your attention Her Majesty the Royal cheesecake, cooked in a slow cooker. Tender, delicious, simple.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 150 gram Flour wheat / Flour basis
- 100 gram Almonds ground, in a basis
- 1 piece Egg yolk basis
- 1 teaspoon Salt in the basis of 0.5 tsp, in the curd layer 0.5 tsp
- 130 gram Butter basis 100 g, caramel 30 g
- 240 gram Sugar in the basis of 40 g, in the curd layer 200 g
- 5 gram Baking powder basis
- 600 gram Cottage cheese fat 9% in cottage cheese layer
- 20 gram Starch in the curd layer
- 4 pieces Chicken eggs layer cheese
- 30 gram Almonds petals for decoration
- 100 gram Brown sugar for caramel
- 100 gram Cream (33%) fat 33% for caramel
- 1 teaspoon Soy sauce in caramel
- 1 pack Vanilin curd
Ingredients
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Instructions
- Grind almonds into flour (I didn't clean them) and mix with flour, baking powder, yolk, melted butter and salt into a homogeneous shortbread dough.
- Cover the multivark pan with parchment to make it easier to take out the finished cheesecake, and tamp the base of the dough.
- In a combine with a knife attachment, beat the cottage cheese with eggs, sugar, vanilla and starch until a homogeneous homogeneous mass is obtained
- And pour the curd mass over the base.
- Turn on the "baking" slow cooker mode for 1 hour and 40 minutes. Here she is, my beauty)))
- After the beep, open the lid and let our cheesecake cool down a little.
- After that, pulling off the parchment, take out the cheesecake and put it on a platter until it cools.
- To make salted caramel, heat the sugar in a frying pan until it completely dissolves.
- Pour in the warmed cream in a thin stream, stirring constantly, add butter and soy sauce, mix well.
- Pour caramel over the top and sides of the cheesecake, sprinkle with almond petals. Wait until it cools down completely.
- Bon appetit.
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