A simple multicooker cheesecake recipe makes it easy cooking, you don’t need a constant presence here. Dessert it turns out to be very tender. Slow cooker cheesecake suitable for the summer option, when the heat from the oven is difficult to get out of the kitchen. Serve cheesecake on a ventilated veranda, decorate with garden ягодами и фруктами. 
Time: 10 час. 15 minutes. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 small ripe peaches, take out the seeds and cut into 0.5 cm slices.
- 12 pcs whole grain crackers (crispy biscuits) wheat flour, halved
- 5 tbsp. l melted butter
- 2 packs (230 g each) cream cheese cream cheese, room temperature
- 1 tbsp. and 1 tbsp. l brown sugar
- 3/4 Art. sour cream
- 2 tsp vanilla extract
- A pinch of finely ground salt
- 3 large eggs, room temperature
- Special fixture: split baking dish 20 cm in diameter
Recipes with similar ingredients: shortbread cookies, cream cheese, sugar brown, vanilla extract, sour cream, eggs, peaches
Recipe preparation:
- Fold a piece of aluminum foil (approx. 50 cm long) and 2.5 cm wide.) first into the cylinder, and then roll it into a ring (approximately 18 cm in diameter). In a slow cooker with a volume of 5-6 liters. fill with water 1.5 cm high. and lay the foil ring on the bottom.
- Place the crackers in the bowl of the food processor and finely grind. Add 4 tsp. melted butter and mix; the mixture should look like wet sand. Detachable shape for baking, grease 1 tsp. melted butter. Put the crumbs on the bottom of the mold and press them to the sides 1/3 of the height with using a glass (tamp the bottom well).
- Rinse the food processor, put the cream cheese in it, 1 tbsp. brown sugar, sour cream, vanilla and salt, knead until smooth homogeneous mass, removing cream from the sides of the bowl with necessary. Add the eggs, knead. Spread the filling on top cookie crumbs.
- Gently place the cheesecake mold on the foil in the multicooker. Cover the cheesecake with a double layer of paper kitchen towels and close the lid (refill so that the ends of the towels peek out from under it). Cook at low temperature until the cheesecake thickens about 4 hours (the cheesecake at this stage of readiness flies slightly in form, if you move it).
- Turn off the multicooker and open. Wipe the lid, change new paper towels and cover again. Chill the pie in for 2 to 3 hours. Remove the cheesecake, cover with a bag and refrigerate for at least 3 hours to harden. Cheesecake can be stored in the refrigerator for up to 3 days.
- One hour before serving, put the peaches in a bowl and pour 1 tbsp. l brown sugar. Stir while shaking the bowl and let stand about an hour in sugar and own juice, periodically stirring. With a small knife, separate the cheesecake from the sides and then disconnect the clamp. Spoon the peaches on the cheesecake with syrup, spreading evenly over the entire surface, and serve on table.
