Condensed Milk Cheesecake in a Slow Cooker

I made this cheesecake in a slow cooker. It provides ideal conditions for baking cheesecake. As you probably know, one of the best ways to achieve a beautiful cheesecake with a smooth, crack-free surface is to bake it in a water bath. This helps keep the cheesecake delicate and airy 

The cheesecake itself is prepared as usual, but instead of baking it in the oven, I place the springform pan directly into the slow cooker, on a rack with a little water underneath. I set it for 30 minutes and then have to be patient and wait for the cheesecake to cool completely before decorating it — and, of course, enjoying it!

Ingredients (for a 20 × 20 cm pan)

For the Crust

• 100 g graham crackers

• 40 g melted butter

For the Cheesecake

• 500 g Philadelphia cream cheese

• 3 eggs

• 1 can sweetened condensed milk

Steps

Crust

1. Crush the graham crackers into fine crumbs using a blender

2. Mix the crumbs with the melted butter

3. Line the bottom of a springform pan with parchment paper

4. Spread the mixture evenly over the bottom of the pan and press it down firmly with your fingers or a small weight

Cheesecake

5. Beat the cream cheese with a mixer for 2 minutes

6. Continue beating and add the eggs

7. Reduce the mixer speed, add the condensed milk, and mix well

8. Pour the mixture over the crust

Slow Cooker

9. Place the pan on the rack inside the slow cooker and pour 1 1/2 cups of water underneath the rack

10. Set the slow cooker to a 30-minute cooking cycle

11. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight

12. Decorate as desired. I decorated mine with whipped cream sweetened with sugar, as well as figs, mango, and berries