Featured Recipe
Slow Cooker Cheesecake Twist
By Kate
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Individual cheesecakes cooked in a slow cooker, featuring a zesty lemon cream cheese base with coconut crumble topping and macerated raspberries. Low and slow heat keeps texture creamy, avoiding cracks common with oven baking. The crust is a toasted coconut-ginger crumb mix, adding chew and spice. Fresh raspberries macerate briefly with a splash of lime juice and honey for bright acidity. Water bath in slow cooker essential for gentle heat and steam circulation, creating subtle rising and velvety set. Swap cheese types to adapt richness, and adjust topping sweetness or texture based on preference.
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Prep:
35 min
Cook:
Total:
Serves:
4 servings
dessert
cheesecake
slow cooker
easy recipes
Introduction
Cheesecakes refined by slow cooker’s gentle embrace. Tweak these small ramekins to perfect custard sets that don’t crack or crackle under heat stress. Coconut-ginger crumble provides crunch, not sog; chunky raspberries macerate in honey and lime—balance and brightness in every bite. Slow and steady coats the batter: soft, not rubbery, rich yet fresh with zing of lemon. The beauty? Easy portion control, minimal fuss, max impact. Watch texture, use your senses; timer is a guide, not a bible. Trust touch, look, wobble. Swap components without losing soul. Tricks from the trenches come free. No fluff. Just real kitchen smarts.
Ingredients
Cheesecake base
- 220 g cream cheese softened
- 55 g (1/4 cup) granulated sugar
- 1 large egg
- 60 ml (1/4 cup) crème fraîche or sour cream
- 10 ml (2 tsp) fresh lemon juice
- 5 ml (1 tsp) vanilla extract
- 60 g (1/3 cup) toasted shredded coconut
- 45 g (3 tbsp) all-purpose flour
- 40 g (3 tbsp) light brown sugar
- 45 g (3 tbsp) unsalted butter softened
- 5 g (1 tsp) grated fresh ginger
- 120 g (3/4 cup) fresh raspberries, roughly chopped
- 10 ml (2 tsp) honey
- 5 ml (1 tsp) lime juice
Crumble topping
Raspberries
About the ingredients
Softened cream cheese is non-negotiable — cold lumps mean uneven cooking. Crème fraîche adds silk and subtle acidity; Greek yogurt works but can water down texture so use less lemon if subbing. Coconut topping gains depth when lightly toasted in dry pan or oven first. Fresh ginger adds warmth but can be swapped for cinnamon for milder spicing. Macerate berries briefly to keep them juicy but still intact; avoid letting fruit sit too long or it’ll bleed color and turn mushy. Butter must be soft but not melted for crumble bind; if too cold, crumbs don’t hold; too warm, mixture becomes greasy. The slow cooker water bath ensures gentle steam cooking; if you skip water, expect tighter, cracked edges fast.
Method
Cheesecake base
- 1. Line the slow cooker base with a clean kitchen towel to prevent ramekin clatter during cooking.
- 2. In a mixing bowl or food processor, blend softened cream cheese, sugar, egg, crème fraîche, lemon juice, and vanilla until mixture is silky with no lumps. Scrape sides a few times ensuring full incorporation. A few small air bubbles are fine.
- 3. Divide batter evenly into four heatproof ramekins (about 125 ml/1/2 cup each).
- 4. Place ramekins inside the slow cooker, then pour hot water around ramekins until it reaches halfway up their sides, creating a bain-marie effect essential for gentle, even cooking without cracking.
- 5. Cover slow cooker and cook on LOW heat. Check at 1 hour 15 minutes by gently shaking ramekin; cheesecake should be set but with a slight wobble in the center, with edges feeling firmer and a dull matte surface. If not set, continue cooking up to 1 hour 25 minutes but avoid overcooking—cracks happen as it cools if too dry.
- 6. Remove ramekins carefully to avoid water ingress. Let cool at room temperature until barely warm (about 15 minutes), then cover with plastic wrap, refrigerate at least 3 to 4 hours or overnight for best texture set.
- 7. Preheat oven to 175 °C (350 °F). Line a baking sheet with parchment paper.
- 8. Mix toasted coconut, flour, brown sugar, softened butter, and ginger in a bowl until moist crumbs form. The mix should clump when pressed but easily crumble when flaked apart.
- 9. Scatter crumb mix over lined sheet and bake 12 to 15 minutes, stirring gently every 5 minutes to toast evenly. Watch for golden spots and warm toasted aroma; avoid burnt edges—it gets bitter fast. Let cool completely on the tray to finish crisping up.
- 10. Combine chopped raspberries, honey, and lime juice in a small bowl. Stir to coat and macerate for 5 to 7 minutes, releasing juice but keeping some berry texture intact. Adjust honey level to taste if raspberries too tart or overly ripe.
- 11. When ready to serve, remove cheesecakes from fridge. Sprinkle a generous layer of crumble topping over each.
- 12. Spoon raspberries with their syrup atop the crumble. Serve immediately for crunch contrast; leftovers lose crispness quickly.
- 13. Use a small offset spatula or sharp knife to loosen edges if cheesecakes stick slightly to ramekins. Warm water dipped towels can help release cleanly.
- 14. If cream cheese unavailable, mascarpone or ricotta works but expect less tang and slight graininess.
- 15. Coconut crumble swap: replace toasted coconut with finely chopped pecans or almonds and ginger with cinnamon for a nutty twist.
- 16. Crème fraîche can be replaced with Greek yogurt—adds tang but may thin batter slightly, reduce lemon juice accordingly to balance acidity.
- 17. If slow cooker lacks a low setting, use medium and reduce cook time, checking frequently for setting progress.
- 18. Don’t skip the water bath! Direct heat will dry out the edges and cause cracking instead of gentle coagulation and creamy texture.
- 19. Cover ramekins loosely during chilling with parchment paper under plastic wrap to prevent condensation drip affecting tops.
Crumble topping
Raspberries
Assembly and serving
Pro tips and substitutions
Technique Tips
Lines the slow cooker base with a towel to muffle noise and protect ramekins from direct heat spikes. Whisk or pulse cheesecake base until no lumps remain but avoid incorporating excess air which would create ‘holes’ or explosions when steaming. Pour hot water carefully around ramekins to avoid splashing inside the batter. Cook on low - don’t rush. Visual and tactile testing—light jiggle in center, matte finish—are signs to hit pause. Remove ramekins carefully; excess water can spoil topping texture. Prepare crumble topping separately in oven - toasted coconut needs monitoring, turning often to toast evenly. Macerate berries with honey-lime for short bursts to keep fresh texture and flavor brightness. Assemble at serving time to preserve topping crunch and berry structure. Refrigerate cheesecakes covered to prevent drying and odor absorption.
Chef's Notes
- 💡 Choosing cream cheese? Make sure it’s softened well. Cold lumps lead to uneven texture while cooking. No one wants a grainy cheesecake.
- 💡 Bain-marie technique important. Water bath protects ramekins from direct heat. It keeps custard gentle. Avoid drying out edges or cracking.
- 💡 Want to swap components? Use mascarpone. Can change flavor profile a bit, sometimes grainier but worth it for creaminess.
- 💡 Check chemistry of raspberries. If too tart, adjust honey. Too ripe? Less is more. Squeeze lime juice for balance. Practical flavor tweak.
- 💡 Temperature of butter in crumble matters. Softened but not melted is key. Too cold? Crumble doesn’t bind. Too warm? It’ll turn greasy quickly.
