Slow Cooker Lemony Cheesecake
|Slow Cooker Size
A quick and easy recipe for a sumptuous Christmas treat.
12 oz (340g)
(all-purpose) plain flour
to garnish (optional)
Coat a casserole or a large dish with cooking spray.
Place a rack of heavy foil in the bottom of a slow cooker.
In a large bowl, mix the lemon juice with cream cheese, vanilla,
sugar and flour.
Beat on medium speed in an electric mixer until well blended.
Add sour cream and beat again until smooth.
Turn the speed to low, add the eggs and beat until combined.
Add the lemon peel.
Transfer the mixture into the coated casserole.
Cover with foil.
Pour water into the slow cooker allowing the rack of foil to
Place the casserole on top of the foil.
Cover and cook for 2 ¼ to 2 ¾ hours on high.
Remove the casserole from heat.
Discard the foil.
Spoon the cheesecakes into the serving plates.
Garnish with raspberries if desired.
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