When we think of delicious summer desserts, we often don’t think of the slow cooker. In all likelihood, as the weather warms up, you’ve already stowed it away in the back of the cabinet. Not only can you use this versatile appliance for just about anything, but there are many healthy and delicious recipes available.
Desserts can be quite intimidating—most of us will opt for the frozen desserts in our local grocery stores rather than risk one more burnt pie crust or undercooked cake. But Ricardo showed me a new way to look at my slow cooker with a fun dessert for the family.
This cheesecake can be made the traditional way, in a large pan, as long as it fits in your slow-cooker, but instead of a graham-cracker base at the bottom, we use a crumble topping over the cheesecake layer, for a fun twist to the recipe that is both economical, and does not compromise on taste!
Serves 4 to 6
For the Filling
1 8 oz (250g) package cream cheese, room temperature
1/4 cup (60 ml) sugar
1/4 cup (60 ml) pro-biotic cooking cream
1 teaspoon (5 ml) vanilla extract
For the Crumble
1/4 cup (60 ml) unbleached all-purpose flour
1/4 cup (60 ml) graham cracker crumbs
2 tablespoons (30 ml) brown sugar
3 tablespoons (45 ml) melted, unsalted butter
Strawberry coulis (To make strawberry coulis, puree 3 cups (750 ml) of strawberries with 1/3 cup (75 ml) of sugar until smooth and then strain.)
Purée all ingredients in the food processor until smooth.
Line the bottom of your large slow cooker with about three layers of paper towels.
Divide ingredients among four 1/2 cup (125 ml) ramekins. Put the ramekins in the slow cooker and pour hot water halfway up the ramekins.
Cover and cook on low heat for about 75 minutes or until the filling is firm and has slightly risen.
Remove ramekins from the slow cooker and let cool. Cover with plastic wrap and refrigerate them until chilled.
Set the oven rack to the middle position and preheat to 350 °F (180 °C). Line a baking sheet with parchment paper.
Mix all of the dry ingredients in a bowl and add the butter. Stir until the mixture is crumbly.
Spread the crumble on the baking sheet with your fingers. Bake for about 10 minutes or until golden brown.
Cool and store in an airtight container.
Top each ramekin with the crumble before serving. Serve with the strawberry coulis.
The great thing about this cheesecake recipe is that not only do you get to use your economical slow cooker, but the portions are just the right size for such a unique and delicious dessert. Also, this dessert is great at BBQs since there’s no need to fuss with tableware. After all, you don’t have to worry about bothering with those flimsy paper plates.
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