Royal Cheesecake with Salted Caramel in Slow Cooker Recipe
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.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. 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.
  2. Cover the multivark pan with parchment to make it easier to take out the finished cheesecake, and tamp the base of the dough.
  3. In a combine with a knife attachment, beat the cottage cheese with eggs, sugar, vanilla and starch until a homogeneous homogeneous mass is obtained
  4. And pour the curd mass over the base.
  5. Turn on the “baking” slow cooker mode for 1 hour and 40 minutes. Here she is, my beauty)))
  6. After the beep, open the lid and let our cheesecake cool down a little.
  7. After that, pulling off the parchment, take out the cheesecake and put it on a platter until it cools.
  8. To make salted caramel, heat the sugar in a frying pan until it completely dissolves.
  9. Pour in the warmed cream in a thin stream, stirring constantly, add butter and soy sauce, mix well.
  10. Pour caramel over the top and sides of the cheesecake, sprinkle with almond petals. Wait until it cools down completely.
  11. Bon appetit.
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