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Preparation time is 4hours 45minutes
Cook time is 3hours
Total time is 7hours 45minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 2 lemon, 1 zested and juiced, 1 thinly sliced
- 350grams digestives biscuits, broken
- 150grams unsalted butter, melted
- 500grams cream cheese, chopped, softened
- 1/2 cup light thickened cream
- 1/2 cup caster sugar
- 1teaspoons vanilla extract
- 2 free range eggs
- 2/3 cup thickened cream, whipped
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
29% of daily energy intake*
Protein
7.5grams
Fat
46.2grams
Carbs
37.8grams
Sugars
20.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make a delicious lemon cheesecake in your slow cooker. Just make sure your pan fits into your slow cooker before you start this recipe.
Instruction tip
* Always check your slow cooker manual as settings vary from brand to brand.
Method
Step 1 of 4
Preheat oven to 80°C/60°C fan-forced. Place sliced lemon on a baking paper-lined baking tray and bake for 3 hours or until dehydrated. Grease and line base and side of a 20cm round springform pan with baking paper.
Step 2 of 4
Place biscuits in food processor and process until fine crumbs form. Add butter and process until combined. Tip into pan and using the back of a spoon, press biscuit crumbs over the base and up the side of pan. Refrigerate for 30 minutes.
Step 3 of 4
Place cream cheese, cream, sugar, vanilla, lemon zest and lemon juice in a clean food processor and process until combined. Add eggs, one at a time, and process until smooth. Pour over biscuit base, smooth top and gently tap pan on the bench to remove any air bubbles.
Step 4 of 4
Place a heatproof ramekin in the base of a slow cooker* and pour enough boiling water into slow cooker to come halfway up ramekin. Place cheesecake on top of ramekin. Tie a clean tea towel around lid of slow cooker to catch any condensation. Cover slow cooker with lid and cook on high for 3 hours or until cheesecake is just set. Leave cheesecake in slow cooker for 30 minutes to cool slightly before transferring to the fridge for 4 hours or overnight to chill. Serve cheesecake topped with cream and lemon slices.
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