Slow Cooker Ginger-Orange Cheesecake Recipe

2014-01-12
  • Yield : 10 pieces
  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 2:40 h
  • Ready In : 2:40 h

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Nutritional Info

This information is per serving.

  • Calories

    161
  • Fat

    8 g
  • Cholesterol

    26 mg
  • Sodium

    159 mg
  • Carbohydrate

    17 g
  • Protein

    6 g

Slow cooker ginger-orange cheesecake recipe. Very easy and delicious dessert cooked in a slow cooker. This dessert contains sour cream, eggs, and cream cheese. You may also like Cranberry Pudding Recipe:

Slow Cooker Cranberry Pudding Recipe

Makes 8 -10 servings

Ingredients: For Pudding: 1¹⁄³ cups (330 ml) all-purpose flour, 1/2 (3 ml) teaspoon salt, 2 teaspoons (10 ml) baking soda 1/3 cup (80 ml) boiling water, 1/2 cup (125 ml) dark molasses, 2 cups (500 ml) whole cranberries, 1/2 cup (125 ml) chopped nuts, 1/2 cup (125 ml) water

For Butter Sauce: 1 cup (250 ml) confectioners (superfine) sugar, 1/2 cup (125 ml) heavy (double) cream, 1/2 cup (125 ml) unsalted butter, 1 teaspoon (5 ml) vanilla

Instructions: in a small mixing bowl, combine all-purpose flour and salt. Mix well. Add soda to the boiling water and mix until the soda is completely dissolved, then pour into flour-salt mixture. Stir in molasses and blend well. Fold in whole cranberries and chopped nuts.

Grease bread or cake pan with nonstick cooking spray. Dust with all-purpose flour. Pour batter into greased pan and cover with greased tin foil.

Pour 1/2 cup (125 ml) water into 6-quart (6 l) slow cooker. Arrange foil-covered pan in the cooker. Cover and cook on high-heat setting for 3-4 hours or until a toothpick inserted in the center of pudding comes out clean.

Turn off the slow cooker and open the lid. Remove pan from the slow cooker and uncover. Allow to stay for 5 minutes, then unmold.

To make butter sauce: In a medium saucepan, combine all sauce ingredients. Mix well. Cook over, stirring medium heat until sugar dissolves. Remove saucepan from the heat and set aside.

Serve delicious homemade butter sauce over cranberry pudding. Enjoy! Here is the main recipe- Slow Cooker Ginger-Orange Cheesecake Recipe:

Slow Cooker Ginger-Orange Cheesecake Recipe

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 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 prepared dish and cover tightly with aluminum foil.

Step 6

Pour 1 cup (250 ml) of warm water to a slow cooker. Transfer dish to slow cooker, using the ends of foil strips. Leave foil strips under the dish.

Step 7

Cover slow cooker and cook on 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 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 crystalized ginger.

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