Slow Cooker Ginger-Orange Cheesecake Recipe
2022-01-12- Cuisine: American
- Course: Dessert
- Skill Level: Beginner
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Add to favorites
- Yield: 10
- Servings: 10
- Prep Time: 10m
- Cook Time: 2:40 h
- Ready In: 2:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
321 -
Carbohydrates
26 g -
Cholesterol
55 mg -
Fat
23 g -
Fiber
0.4 g -
Protein
6 g -
Saturated Fat
10 g -
Serving Size
1 -
Sodium
438 mg -
Sugar
22 g -
Trans Fat
0.1 g -
Unsaturated Fat
1.9 g -
Potassium
90 mg
Slow cooker ginger-orange cheesecake recipe. Need a dessert that is both delicious and low in calories? Try this yummy cheesecake! It has a beautiful look and a creamy texture.
Plus, it is slow-cooked, so it’s perfect for any occasion. Follow the recipe and enjoy a sweet treat without worrying about calories!
How to make Ginger-Orange Cheesecake in a Slow Cooker
Lightly spray a souffle dish that is 1½ quarts in size. Get a piece of aluminum foil that is 18 inches by 12 inches. Cut the foil in half. Fold each piece lengthwise three times.
Cross the foil strips over each other and put the dish in the middle. Keep it aside.
In a big bowl, mix cream cheese, orange juice, sugar, flour, and vanilla together until it’s smooth. Then, add sour cream and beat it again until the mixture is smooth. Stir in eggs that have been beaten up and orange peel. Pour the mix into a dish and cover it tightly with aluminum foil.
Put the dish in a slow cooker and pour one cup of warm water into it. Keep the foil strips underneath the dish so it won’t move around. Put the lid on the pot and turn up the heat. Cook for 2 and a half hours, or until you can put a toothpick in the center and it comes out clean.
Turn off the slow cooker. Lift the lid. Take out the cheesecake with the foil strips. Throw away the foil strips. Let the cheesecake cool down. Cover it and put it in the fridge for at least 4 hours or overnight. Serve with orange slices and ginger. Enjoy!
How to Store Cheesecake
To keep your cheesecake moist, cover it with plastic wrap or foil before putting it in the fridge. You can also store it in a container with a tight lid so the moisture doesn’t escape.
Slow Cooker Ginger-Orange Cheesecake Recipe
You may also like Slow Cooker Cheesecake or Pressure Cooker Easy Pumpkin Cheesecake
Ingredients
- 12 oz (360 ml) low-fat cream cheese, softened
- 1/2 cup (125 ml) granulated sugar
- 1 oz (30 ml) orange juice
- 1 tablespoon (15 ml) all-purpose flour
- 1/2 teaspoon (3 ml) vanilla
- 1/2 cup (125 ml) fat-free sour cream
- 3 eggs, lightly beaten
- 1 teaspoon finelly shredded orange peel
- 1 cup (250 ml) warm water
- 2 medium blood oranges, peeled and sliced
- finely chopped crystailized ginger
Method
Step 1
Lightly grease a 1½-quart (1½ L) souffle dish with nonstick cooking spray.
Step 2
Tear off an 18x12-inch (45×30 cm) piece of heavy aluminum foil. Cut it in half lengthwise. Fold each piece lengthwise into thirds. Crisscross aluminum foil strips and place the dish in the center of the crisscross, then set aside.
Step 3
In a large mixing bowl, combine cream cheese, orange juice, sugar, all-purpose flour, and vanilla. Mix well.
Step 4
Add sour cream and beat until smooth. Stir in beaten eggs, then orange peel.
Step 5
Pour the mixture into the prepared dish and cover tightly with aluminum foil.
Step 6
Pour 1 cup (250 ml) of warm water into a slow cooker. Transfer the dish to a slow cooker, using the ends of foil strips. Leave foil strips under the dish.
Step 7
Cover the pot and cook on a high-heat setting for 2½ hours, or until a toothpick inserted in the center comes out clean.
Step 8
Turn off the slow cooker and open the lid. Using foil strips, carefully remove cheesecake from the slow cooker. Discard foil strips and let cool completely.
Step 9
Cover and refrigerate for at least 4 hours (overnight) before serving. Serve ginger-orange cake with orange slices and crystallized ginger.
