Submitted by sharon
Cheesecake 5 ingredients
Ingredients
- biscuits (I used choc chip) you could use any though
- 3 x 250g cream cheese
- 3 eggs
- 2/3 cup sugar
- 1 tsp vanilla
Instructions
- Line slow cooker with 2 largesheets of foil, spray with nonstick spray
- Lay biscuits on the bottom
- In a large bowl mix cream cheese, eggs, sugar & vanilla, blend together until smooth
- Pour over biscuits, cover with teatowel under lid, cook on high for 2hrs
- Turn off sslow cooker andlet sit for 1hr, pull out of sc with foil and set in fridge about 2hrs
- Garnish with whatever you like
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This is a lovely cheesecake. Especially with the strawberries on top. It turns out well
Lovely easy cheesecake to make
Really nice easy cheesecake. I mixed frozen raspberries through it and will serve it with frozen berries on top.
This is a simple but lovely cheesecake. I made 1/3 of the recipe and used silicone cupcake holders with mini choc chip cookies on the bottom. It made 8 cupcake cheesecakes. In Breville 7L it took 45 minutes. Topped with frozen berries that I defrosted.
So easy and so delicious! Texture and flavour are spot on, raspberries on top cut through richness. Definitely make this again.
Beautiful recipe, nearly the same as the Bistro Cheesecake. I added an extra teaspoon of vanilla to give a real vanilla taste, then put whipped cream on top sprinkled with nutmeg, it is now my Grandkids favourite cheesecake..
Thanks for the tips ladies. I also made mini ones using a 1/3 of the recipe. I used butternut snap biscuits and served them with raspberries on top. I made a coulis with some of the raspberries. Very easy and compliments all round.
This recipe is amazing! The biscuits on the base make it so easy. I used Shortbread finger type biscuits and they worked perfectly. I made the cheesecake in a loaf tin with a liner in which was very easy and the presentation at the end was lovely. I topped with tinned apple slices and blueberries. Not a sweet cheesecake if you like it sweeter you could put in more sugar and as someone else recommended more vanilla works well. I will never make cheesecake another way again!!
Really easy recipe! I used Arnott’s Farmbake cookies as the base, added an extra tsp of vanilla and replaced the sugar with maple syrup. Will top with a homemade blueberry sauce when set. I didn’t have enough cream cheese so used two eggs instead and it took 1 hr 15 mins to cook in a 5.7L SC on high (temp of the filling was 65 degrees C). I think I will use baking paper next time instead of foil.
Do you break up the biscuits first?
While this isn’t my own recipe, I think Sharon’s use of the word ‘lay the biscuits’ in means she left them whole is my belief 🙂
Hi,
I’m thinking of doing this in a couple of days and I was wondering if I could use lemon curd in this recipe? Would it change the amount of time cooking?
Thanks
This was delicious!
I did change it a little out of necessity though.
I added about 200g of lemon topping(dollar sweets) through it so I added an hour to cooking. Then I turned it off for an hour in the cooker. I left in on the bench in the ceramic bowl (3L) till it had cooled down enough to put the bowl in the fridge (I couldn’t get it out without breaking.). After it had been in the fridge overnight I was able to get it out.
It was a lovely dense cheesecake that the whole family loved. Thank you!!