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Chocolate cheesecake in a slow cooker

0
1040
Kitchen European
Calorie content 298.7 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5.9 gr.
Fats * 16.8 g
Carbohydrates* 33.9 g
* per 100 gr. product
Chocolate cheesecake in a slow cooker
Content

We use biscuit crumbs as a base. You can get it from ready-made biscuit muffins or soft biscuit cookies. Such a base will be softer and more tender than sand products. And for the creamy mass, we suggest using two types of dessert chocolate cheese: mascarpone and ricotta. In combination, they will give the desired degree of saturation and softness.

Ingredients

Cooking process

step 1 out of 9
Place biscuits (muffins, soft biscuits, homemade biscuits, etc.) in a blender bowl and grind until crumbs. Grease the multicooker bowl with butter and pour the crumbs into it. Tamp the soft crumb along the bottom of the bowl.
step 2 out of 9
We take out the dessert chocolate cheeses from the refrigerator so that they have time to reach room temperature and soften by the time of mixing.
step 3 out of 9
We spread both types of cheese in a large bowl and beat with a mixer at high speed - the mass will become thicker.
step 4 out of 9
Add eggs to the cheese mass one at a time, beating at low speed after each egg until smooth.
step 5 out of 9
Pour cream into the resulting mass and pour granulated sugar, mix the components with a mixer at low speeds.
step 6 out of 9
Add cornstarch last and mix until smooth.
step 7 out of 9
Pour the prepared chocolate mass into the multicooker bowl on top of the tamped biscuit crumbs. We put the bowl in a multicooker, close the lid and turn on the “Baking” mode for 1 hour 30 minutes. When the signal for the end of the program sounds, turn off the multicooker, but do not open the lid. You need to give the cheesecake time to "reach" in this position for an hour. After the specified time has elapsed, remove the bowl from the multicooker and carefully take out the finished cheesecake. We put it in the refrigerator for 7-8 hours.
step 8 out of 9
For the chocolate coating, break the chocolate into small pieces and pour the cream into a small saucepan. Heat the ingredients on the stove until the chocolate is completely dissolved. Let the resulting mixture cool and cover the surface of the cheesecake with it after cooling. Pour coconut flakes evenly onto the distributed coating. We put the dessert in the refrigerator for half an hour so that the icing hardens.
step 9 out of 9
In order to smoothly cut the cheesecake and make a beautiful neat cut, you should use a heated knife. In this case, the creamy mass will easily disperse under the pressure of the knife and will not stick to it.

Bon Appetit!

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