Slow cooker muscovado cheesecake with hazelnuts & blackberries 2016

Slow cooker muscovado cheesecake with hazelnuts & blackberries

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(1 ratings)

Prep: 30 mins Cook: 2 hrs plus cooling

More effort

Serves 10

This unbelievably creamy cheesecake has a sumptuous berry syrup and the crunch of toasted hazelnuts to top it off - ideal for feeding a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal612
  • fat39g
  • saturates19g
  • carbs52g
  • sugars40g
  • fibre3g
  • protein10g
  • salt0.8g
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Ingredients

  • 50g butter, melted, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g oat biscuits (such as Hobnobs)
  • 100g blanched hazelnuts
  • 250g light muscovado sugar
  • 4 tbsp full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 750g full-fat cream cheese
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream
  • 1 tbsp Frangelico (optional)
  • 2 tsp cornflour
  • 3 tbsp golden caster sugar
  • 200g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

Method

  1. Boil the kettle and prepare your slow cooker (at least 22cm wide). Make a trivet for your cheesecake by scrunching a long piece of foil into a sausage. Roll into a loose coil and put on the bottom of the slow cooker. Turn the slow cooker to high and pour in enough hot water to come 4 cm up the sides. Wrap the outside of a 20cm springform cake tin in two layers of cling film and then foil – make sure there are no gaps for water to seep in. Grease the inside with butter, line with cling film and grease again, then line the base and sides with baking parchment.

  2. Tip the biscuits and 50g hazelnuts into a food processer and blitz to fine crumbs. Add the butter and blend again until well combined. Tip the crumbs into the tin – use a spoon to press into the base. Chill for 10 mins.

  3. In a saucepan, heat the muscovado and milk until the sugar has dissolved. Set aside to cool. In a bowl, beat the cream cheese, flour, vanilla and eggs until smooth. Stir in the soured cream, Frangelico (if using) and cooled sugar mixture until well combined. Pour into the tin and carefully put it in the slow cooker. Wrap the lid in a tea towel to prevent condensation from dripping onto the cheesecake. Cover and cook for 2 hrs, then turn off the slow cooker. Leave the cheesecake inside without opening for another 2 hrs. Remove from the slow cooker and cool at room temperature for a further 1 hr, then chill for 4 hrs, or overnight.

  4. Put the cornflour, caster sugar and half the blackberries in a saucepan and set over a high heat. Cook for 3-4 mins, squashing the blackberries a little, until syrupy. Toss in the remaining berries, heat through, then remove from the heat and cool until you’re ready to serve. Roughly chop the remaining nuts and toast in a frying pan.

  5. To serve, carefully remove the cheesecake from the tin, remove the baking parchment and transfer to a plate or cake stand. Top with the berries and hazelnuts, and serve with a shot of Frangelico, if you like.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Dorinda Gibbons
20th Sep, 2016
I assume you still use the slow cooker pot for this recipe?Most modern slow cookers are oval and my cake tins won't fit :-(
goodfoodteam's picture
goodfoodteam
29th Sep, 2016
Hi there, yes you will need to use the pot. Sorry to hear yours is not a suitable shape. The tip at the bottom of the recipe explains how to cook the recipe without the slow cooker. Hope that's of interest.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.