Preparation time is 2hours 15minutes
Cook time is 2hours 10minutes
Total time is 4hours 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 180grams digestive biscuits
- 50grams butter
- 2 eggs
- 70grams caster sugar
- 400grams cream cheese
- 1/3 cup cream
- 2 lemons, juice and zest
Nutrition per serving
1650kJ / 395Cal
1650 Kilojoules or 395 Calories
19% of daily energy intake*
Protein
6.0grams
Fat
26.5grams
Carbs
25.5grams
Sugars
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This slow cooker lemon cheesecake is perfectly set every time for easy slicing.
Method
Step 1 of 3
Line a small springform tin with parchment paper on the base. Wrap in a double layer of foil and clingfilm. Blitz the biscuits in a food processor and add the melted butter. Tip into the tin and smooth out with a spoon.
Step 2 of 3
Beat the eggs, caster sugar and cream cheese with an electric mixer until smooth. In a separate bowl, whisk the cream the soft peaks. Fold into the cream cheese mix with lemon zest and juice.
Step 3 of 3
Pour the mix into the tin. Place an upside down plate into the slow cooker basin and pour over 400ml of boiling water. Place the tin into the basin. Place the lid on and cook on low for 2.5 hours with the lid on all the time. Turn off the heat and leave to cool for 2.5 hours with the lid on.
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