Vanilla Cheesecake in a Slow Cooker
Complexity: easily
Servings: 8
Cheesecakes have become a staple on the dessert menus of most restaurants and coffee shops. This delicate, creamy cake pairs beautifully with the bitterness of coffee and is a welcome addition to any gathering over a hot cup of coffee. Vanilla cheesecake, sometimes called New York cheesecake, is perhaps the most classic flavor of this dessert. Perhaps this is why many believe that Americans invented this delicacy, but in this case, they were simply savvy marketers who made this cheesecake popular worldwide. Debate about its historical origins continues, but one theory holds that the recipe was already in use in Ancient Greece, where this rich cake was served to Olympic athletes to restore their strength. The Romans took a liking to the recipe and it subsequently spread throughout Europe, from where it traveled with European settlers to America. This time-tested classic can easily be made at home, adding a touch of tartness with a sour cream topping and fresh berries.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cheesecake
- 35 vanilla wafer cookies (about 130 g)
- A pinch of salt
- 4 tbsp (60 g) butter, melted and cooled slightly
- 680 g of cream cheese, room temperature
- 3/4 cup granulated sugar
- 0.5 cup sour cream
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- Fresh berries, for topping
- Special equipment: 6-liter multicooker-pressure cooker and 18-cm springform cake pan
Sour cream topping
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
We recommend
Cooking the dish according to the recipe:
- CheesecakePlace the cookies in the bowl of a food processor with a pinch of salt and pulse until fine crumbs form. Add the butter and pulse until smooth (the texture will be like wet sand). Press firmly into the bottom of a springform pan, extending slightly up the sides.
- Wipe out the bowl of a food processor and add the cream cheese, sugar, sour cream, vanilla extract, and eggs. Process until completely smooth, open the lid, and scrape down the sides of the processor if necessary. Pour the mixture into the cake pan.
- Tear off a large piece of foil, about 18 inches (46 cm), and place the cheesecake pan in the center. Wrap the outside of the pan in foil, folding it over the sides if necessary, leaving the top of the pan open. Tear off another piece of foil, about 24 inches (60 cm), and place it on the work surface with the long side facing you. Fold it in half toward you (along the long side), and then in half again to create a belt.
- Pour 2 cups of water into the multicooker bowl and install the special stand included with the appliance. Place the cheesecake pan on the center of the foil band, then lift it by pulling both ends of the "band" upward. Carefully lower the pan onto the stand in the multicooker. If necessary, fold the foil band so that it fits completely inside the bowl but does not touch the surface of the cheesecake. Follow the manufacturer's instructions to lock the lid and prepare everything for pressure cooking. Set the pressure cooker to high pressure for 35 minutes.
- After the pressure cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the steam release instructions to discard any remaining steam. Carefully unlock and open the lid to avoid any remaining steam. Using a foil tie, gently lift the cheesecake out of the bowl and place it on a cooling rack.
Remove the foil from the pan, then use paper towels to blot any excess liquid from the sides and surface of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. - Let the cake sit at room temperature for about 1 hour until almost completely cool. Cover with plastic wrap and refrigerate until the cheesecake is completely set, at least 4 hours or overnight.
- Once the cheesecake has set, remove the plastic wrap and use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan again. Remove the outer ring from the pan.
- Sour cream toppingIn a medium bowl, combine the sour cream, powdered sugar, and vanilla extract and whisk until smooth. Spread the mixture over the cheesecake, leaving a small border around the edges. Top with your favorite berries.
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