Traditional recipes

Chocolate cheesecake with Crock-Pot 4.7 L slow cooker

Chocolate cheesecake with Crock-Pot 4.7 L slow cooker

We mix the biscuits with the robot. Add the melted butter and mix until you get crumbs.

The cottage cheese is mixed with the vertical blender together with the condensed milk, the flavors and the sugar until it becomes creamy. Then add the eggs one by one, mixing well after each one.

Melt the chocolate on a steam bath.

We prepare the Crock Pot slow cooker Digital 4.7 l dish by lining it with baking paper.

We put the biscuits in the bowl and squeeze them well with a spoon or the bottom of a glass, we must have a compact layer of biscuits.

Set aside 300 g of cream cheese and mix with melted chocolate.

Pour into the bowl of the 4.7 L slow cooker Crock-Pot, over the layer of biscuits, cream cheese, then cream cheese with chocolate.

We connect the slow cooker to the power source, we put the lid on the vessel and we set the program and the time - the Low program and 3 hours.

Let it cool (I put it in the fridge for a few hours) then turn it over on a plate.

Good appetite!