The slow cooker is great for making stews and soups, but did you know you can also make desserts in it? Here’s a recipe for cheesecake from chef Ricardo Larrivée.
Strawberry cheesecake
For cheesecake:
- 1 x 8oz pkg cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup 35% cream
- 1 tsp vanilla extract
For crumble:
- 1/2 cup graham cracker crumbs
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 1/4 cup unsalted butter, softened
Strawberries:
- 1 cup fresh strawberries, diced
- 1 tbsp sugar
Method:
For cheesecake:
Place a clean cloth in the bottom of the slow cooker to prevent the ramekins from shifting.
In a food processor, purée all the ingredients until smooth.
Pour into four ½ cup ramekins. Place the ramekins in the cooker and carefully pour in enough hot water to come halfway up the sides of the ramekins.
Cover and cook on low from 1 hour and 15 minutes to 1 hour and 30 minutes or until firm and slightly puffed up.
Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.
For crumble:
With the rack in the middle position, preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, combine the dry ingredients.
Then add the butter and mix until crumbly.
With your fingers, drop the crumble in small pieces on the baking sheet.
Bake, stirring twice during cooking, for about 15 minutes or until golden brown. Let cool.
For strawberries:
Toss the strawberries with the sugar. Then set aside for 5 minutes to macerate.
When ready to serve, garnish each ramekin with graham cracker crumble and strawberries.
Serves 4.
Courtesy Ricardo Larrivée