Name: Slow Cooker Cheesecake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 package 8 oz (250 g) cream cheese, at room temperature; 1/4 cup (60 ml) sugar; 1 egg; 1/4 cup (60 ml) 35% cream or 15% cooking cream; 1 teaspoon (5 ml) vanilla extract; 1/4 cup (60 ml) unbleached all-purpose flour; 1/4 cup (60 ml) graham cracker crumbs; 2 tablespoons (30 ml) brown sugar; 3 tablespoons (45 ml) unsalted butter, melted; Strawberry coulis (see note)

Strawberry coulis

In a blender, puree 750 ml (3 cups) of strawberries with about 75 ml (1/3 cup) of sugar until smooth. Strain.

If you don’t have a slow cooker, you can bake the cheesecakes individually. To do this, place the ramekins in a 20-cm (8-inch) square baking dish. Pour boiling water halfway up the ramekins and bake in the center of a preheated oven at 170 °C (325 °F) for about 30 minutes or until they are firm and have slightly risen.