Crockpot cheesecake

This is another incredible slow-cooker recipe, but this time it's dessert.
I saw a recipe on Pinterest and I just had to try it out.

I could eat the batter raw. It's like the creamiest most delicious melted ice cream. The hardest part about this recipe is waiting the two hours for it to cook.

I've made a GAPS legal version and it was delicious, so here's the how:-

You will need:
- 3 eggs
- 16oz of cream cheese (bonus points if you make your own)
- 1 cup of crispy almonds
- 1/2 cup of honey
- 4 tbsp double cream
- 2 tbsp butter
- 1 tbsp coconut flour
- 1 tbsp vanilla essence (here's how to make it)

Blitz the almonds in a blender with one egg and the butter until smooth and then spread in a cake pan (make sure it's small enough to fit in your slow cooker!)
Next take all the other ingredients and blend together well.
Pour over the cake pan and place in the slow cooker.
Pour two cups of water into the cooker around the pan, being careful not to get any in there.
Place the lid on, turn on to high and leave for three hours.




Three long hours.


When it's done it will look slightly golden and split in the middle.

Remove it from the slow cooker to cool on the side. It will sink down and then, once it's reached room temperature you can fridge it to chill.

This is great on its own, but also incredible smothered in ganache (keep it GAPs legal by using cocoa, coconut oil, honey and double cream) and I imagine it would be great with raspberries or blueberries on top.

I've seen a spate of pumpkin flavoured cheesecakes on Pinterest recently which I'd also like to try. I'll let you know if it works out.

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