Slow Cooker Hazelnut Cheesecake with Strawberries
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:20 h
- Ready In: 3:30 h
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- 2 teaspoons butter,softened
- 1/2 cup hazelnuts,toasted and finely grated
- 12 oz (360 g) cream cheese,softened
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 2/3 cup (160 ml) sour cream
- 1/4 cup (60 ml) chocolate-hazelnut spread(Nutella)
- 3 eggs,beaten
- 1/2 cup miniature semisweet chocolate pieces
- 1 cup (250 ml) warm water
- chocolate curls
- fresh strawberries
Coat a 1½-quart(1.8 l) soufflé dish with softened butter. Sprinkle sides with toasted,finely grated hazelnuts. Sprinkle remaining hazelnuts on bottom of soufflé dish.
Tear off an 18¤12-inch(45¤25 cm) piece of heavy foil;cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and put the dish in the center of the crisscross. Set aside.
For Filling,In a large mixing bowl,combine cream cheese,sugar,flour and vanilla. Beat well,using mixer on medium speed.
Beat in sour cream(I use yogurt instead) and Nutella. Add beaten eggs all at once and beat on low speed until well combined. Stir in chocolate pieces.
Pour egg mixture into prepared soufflé dish. Cover tightly with foil.
Pour the warm water into 4-6-quart slow cooker. Bringing up the foil strips,lift the ends of strips to transfer the dish to crock pot. Leave foil strips under dish.
Cover slow cooker and cook on high-heat setting for 2-2½ hours or until center is set. Lift dish,using foil strips and place on a wire rack. Discard foil strips.
Allow to cool completely(mixture will settle as it cooks). Cover and chill for 4 -24 hours. To serve,cut slow cooker hazelnut cheesecake with into wedges.