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Method
Step 1
Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper. Process the combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to set.
Step 2
Meanwhile, place the raspberries and 2 tbs sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and sauce thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
Step 3
Place the cream cheese, cream and remaining sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add three-quarters of the raspberry mixture and process until smooth. Tint with a little pink food colouring, if using. Pour into the prepared pan. Drizzle with the remaining raspberry mixture and use a skewer to gently marble.
Step 4
Place a heatproof ramekin in the base of a slow cooker. Top with the cake pan. Pour enough boiling water into the slow cooker to reach halfway up the side of the ramekin. Cover and cook, occasionally wiping lid to remove any condensation, for 3 hours on low or until cheesecake is just set. Uncover. Turn the slow cooker off. Leave the cheesecake in the slow cooker for 30 mins to cool slightly before transferring to the fridge for 3 hours to chill.
Step 5
Place the cheesecake on a serving plate. Cut into wedges to serve.
Prep time15 mins15 minutes, + cooling, 30 mins setting & 3 hours chilling time
+ cooling, 30 mins setting & 3 hours chilling time
Ingredients
200g pkt Coles Custard Cream Biscuits
100g Arnott’s Nice biscuits
125g butter, melted
300g Coles Frozen Raspberries
1/2 cup (110g) caster sugar
500g cream cheese, softened
1/2 cup (125ml) thickened cream
2 Coles Australian Free Range Eggs
Pink liquid food colouring (optional)
Description
This slow cooker raspberry cheesecake is a decadent dessert. Super simple to make and perfect for entertaining, it’s sure to impress.
Method
Step 1
Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper. Process the combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to set.
Step 2
Meanwhile, place the raspberries and 2 tbs sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and sauce thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
Step 3
Place the cream cheese, cream and remaining sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add three-quarters of the raspberry mixture and process until smooth. Tint with a little pink food colouring, if using. Pour into the prepared pan. Drizzle with the remaining raspberry mixture and use a skewer to gently marble.
Step 4
Place a heatproof ramekin in the base of a slow cooker. Top with the cake pan. Pour enough boiling water into the slow cooker to reach halfway up the side of the ramekin. Cover and cook, occasionally wiping lid to remove any condensation, for 3 hours on low or until cheesecake is just set. Uncover. Turn the slow cooker off. Leave the cheesecake in the slow cooker for 30 mins to cool slightly before transferring to the fridge for 3 hours to chill.
Step 5
Place the cheesecake on a serving plate. Cut into wedges to serve.
