Slow cooking isn't just for making dinner. You can also make a deliciously creamy cheesecake.
50g butter, melted
225g oat biscuits
250g light muscovado sugar
4 tbsp full-fat milk
750g full-fat cream cheese
2 tbsp plain flour
1 tsp vanilla extract
3 large eggs
200ml pot soured cream
Firstly, you will need to prepare your slow cooker for the cheesecake. You need to create a rack for the cake tin to sit on. To do this you can twist a long piece of aluminium tin foil and turn it into a ring. Place this in the bottom of the slow cooker and add approximately 250 ml of water. Turn onto low and place the lid on
Next you need to prepare your 20cm cake tin. Wrap in two layers of cling film and then foil. Ensure there are no gaps or water may seep in to your cheesecake.
Grease the inside of the tin with butter, line with cling film and grease again, then line the base and sides with baking parchment.
To make the base, you'll need to add the biscuits and 50g hazelnuts into a food processer and blitz to fine crumbs.
Next add the butter and blend again until well combined.
Pour the crumbs into the tin then press into the base.
Chill for 10 mins.
In a saucepan, heat the muscovado and milk until the sugar has dissolved.
Set aside and allow to cool.
Next in a bowl, mix the cream cheese, flour, vanilla and eggs until smooth.
Stir in the cooled sugar mixture until well combined.
Pour into the tin and carefully put it in the slow cooker.
Wrap the lid in a tea towel to prevent condensation from dripping onto the cheesecake.
Cover and cook for 2 hours, then turn off the slow cooker. Leave the cheesecake inside without opening for another 2 hours.
After this remove from the slow cooker and cool at room temperature for a further 1 hour, then chill for 4 hours.
To serve, carefully remove the cheesecake from the tin, remove the baking parchment and transfer to a plate or cake stand. Top with a topping of your choice.
Why not try this blackberries syrup and toasted hazelnut topping? To make this you'll need the following.
2 tsp cornflour 3 tbsp golden caster sugar
Put the cornflour, caster sugar and half the blackberries in a saucepan cook on a high heat. Mixing until a syrupy is formed.
Add the remaining in berries, heat through, then remove from the heat and cool until you’re ready to serve.
Roughly chop the nuts and toast in a frying pan.
Add the syrup on top of the cheesecake and sprinkle the toasted hazelnuts
About this blog
At Morphy Richards, we know lots of people take pride in their homes. That's why we created this blog, a resource for all things home-related and the only place you'll need to visit to get the most out of your products