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Slow cooker lemon cheesecake recipe
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate your slow cooker game with this irresistible lemon cheesecake featuring zesty fresh lemons and creamy cream cheese - sure to wow the crowd at your next gathering!
Ingredients:
  • 250g digestive biscuits
  • 125g butter, melted
  • 200g cream cheese, softened
  • 300g sour cream
  • 220.00g caster sugar
  • 2 Free Range Eggs
  • 20.00 ml plain flour
  • 1 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • 1/2 tsp vanilla bean paste
  • 1 lemon, extra, zested
  • 1 lemon, thinly sliced
Instructions:
  • Prepare the 18cm springform pan by greasing the base and sides and lining it with baking paper.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until well combined. Press mixture into prepared pan using a straight-sided glass to cover base and sides. Chill in the fridge for 30 minutes.
  • Mix cream cheese, sour cream, and sugar with an electric mixer until smooth. Incorporate eggs until well combined, then add flour, lemon rind, lemon juice, and vanilla. Beat until smooth and pour into the lined pan.
  • 1. Set a heatproof saucer or ramekin in the bottom of a slow cooker and place the springform pan on top. Cook on high for 2 hours until just set. Turn off the slow cooker and let the cheesecake sit partially covered for 30 minutes to cool. Chill in the fridge for 3 hours before serving.
  • To make the candied lemon, prepare a baking tray with baking paper. Heat sugar and 1 cup (250ml) water in a small frying pan until the sugar dissolves, then simmer for 3 mins. Add lemon slices and cook for 30 mins until the rind is translucent. Transfer to the prepared tray.
  • Carefully place the cheesecake on a serving plate. Sprinkle with cream, candied lemon, and lemon zest. Drizzle with the syrup from the candied lemon. Slice into wedges before serving.

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