Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven

Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven

So many of you will know I finally, after so many years, acquired a Crockpot! and of course, it's opened up a huge range of possibilities and experiments in my kitchen.
For my first recipe I decided I would make a nice dessert, and wondered about if a cheesecake could be made in such a device...and sure enough.... the results are right here! Take a look at the photos and recipe! I added a nice gentle flavour of lemon to the cheesecake. Just enough so it isn't sharp or overpowering. The texture when made in a crock pot is a little different, slightly firmer, but the flavours are all there!
The one thing I would say if making this using a crockpot is the size limitation. You need to find a heatproof dish which will fit inside your pot, but other than that, it came out perfect!

Please note, the dish I used measured 5 1/2 x 8 1/2 and 2 inches deep. This is what fitted inside my 6 quart Crock pot. You can also choose to use ramekins or a springform (leak proof) or anything that fits!

Ingredients:

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

For the base:
1 1/3 cups / 160 g graham crackers crumbs (or Digestive biscuits for non US)
1/3 cups / 75 g melted butter
*** You may have some of the base left over depending on the size of your dish. Freeze any left and save for another time.
Filling
8 oz / 250 g cream cheese room temperature
1/2 Cup / 100 ml Thick cream (whipping or heavy)
1/2 cup / 100 g white sugar
2 eggs
1/2 tsp vanilla extract
Juice and zest of 1/2 lemon

Instructions:

Firstly, place your empty dish inside your crockpot and using a jug, fill the crockpot (not the dish) with water until it reaches 3/4 the way up the side of the dish. When you've done that, remove the dish and spray / grease the inside with oil.

Make the base
1. Use a rolling pin and bash the cookies until fine breadcrumbs. (easy to place in a zip lock bag first!) Stir in the melted butter until all combined. Press evenly and as firmly as possible into your chosen dish. Try and aim for about 1/4 inch thick unless you prefer a thick base.
Make the filling
2. Beat the cheese & cream with the sugar until well mixed. Add eggs one at the time and keep beating. Add the vanilla and lemon juice & zest. Beat until smooth. Then transfer the mix to your dish. Fill the dish until 3/4 full, no more than that as the mixture will rise during cooking. (I filled mine too full in the photo).

Crockpot Lemon Cheesecake

Crockpot Lemon Cheesecake

3. Carefully place in the crockpot, in the water bath and cook on high for 2 hours.

When the time is up, switch off and leave in the pot with the lid off until cool enough for you to handle. Be careful as it will be very hot from the water bath inside. The cake will be wobbly but that is expected. It will firm up as it cools. (I have to say it tastes really yummy when it's hot though!!!)
When cool, cover with plastic wrap and place in the fridge for 4 hours, or overnight.

Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven

My Tips :
When you want to cut it, depending on what dish you have used, the first slice is always the hardest to get out nicely. So be warned! All the other slices will come out clean, if you dip the blade of your sharp knife in a cup of hot water, you will get clean cuts, and use a pie slicer to transfer your pieces onto plates.

** If you have a springform pan that fits in your crockpot, I would suggest using that, simply for ease. Before placing in the water bath, wrap the outer with some foil so no water can get inside your lovely cheesecake mixture during cooking!

*** You can also make this in your oven, follow the instructions, and use a roasting tray for your water bath, and cook at 350 F/ 180C for about 35 minutes, and again, allow to cool before serving.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven

Baked Cheesecakes

Here's a selection of delicious Baked Cheesecakes for you to enjoy

5 from 1 vote
Crockpot Lemon Cheesecake. Delicious! Easy recipe, instructions for slow cooker and oven.
Crockpot Lemon Cheesecake
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
Servings: 6
Ingredients
For the base:
  • 1 1/3 cups / 160 g graham crackers crumbs or Digestive biscuits for non US
  • 1/3 cups / 75 g melted butter
  • *** You may have some of the base left over depending on the size of your dish. Freeze any left and save for another time.
Filling
  • 8 oz / 250 g cream cheese room temperature
  • 1/2 Cup / 100 ml Thick cream whipping or heavy
  • 1/2 cup / 100 g white sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • Juice and zest of 1/2 lemon
Instructions
  1. Firstly, place your empty dish inside your crockpot and using a jug, fill the crockpot (not the dish) with water until it reaches 3/4 the way up the side of the dish. When you've done that, remove the dish and spray / grease the inside with oil.
  2. Make the base. Use a rolling pin and bash the cookies until fine breadcrumbs. (easy to place in a zip lock bag first!) Stir in the melted butter until all combined. Press evenly and as firmly as possible into your chosen dish. Try and aim for about 1/4 inch thick unless you prefer a thick base.
  3. Make the filling
  4. Beat the cheese & cream with the sugar until well mixed. Add eggs one at the time and keep beating. Add the vanilla and lemon juice & zest. Beat until smooth. Then transfer the mix to your dish. Fill the dish until 3/4 full, no more than that as the mixture will rise during cooking. (I filled mine too full in the photo).
  5. Carefully place in the crockpot, in the water bath and cook on high for 2 hours.
  6. When the time is up, switch off and leave in the pot with the lid off until cool enough for you to handle. Be careful as it will be very hot from the water bath inside. The cake will be wobbly but that is expected. It will firm up as it cools. (I have to say it tastes really yummy when it's hot though!!!)
  7. When cool, cover with plastic wrap and place in the fridge for 4 hours, or overnight.
Recipe Notes

My Tips :
When you want to cut it, depending on what dish you have used, the first slice is always the hardest to get out nicely. So be warned! All the other slices will come out clean, if you dip the blade of your sharp knife in a cup of hot water, you will get clean cuts, and use a pie slicer to transfer your pieces onto plates.
** If you have a springform pan that fits in your crockpot, I would suggest using that, simply for ease. Before placing in the water bath, wrap the outer with some foil so no water can get inside your lovely cheesecake mixture during cooking!

*** You can also make this in your oven, follow the instructions, and use a roasting tray for your water bath, and cook at 350 F/ 180C for about 35 minutes, and again, allow to cool before serving.

Leave a Reply to jaime

Your email address will not be published. Required fields are marked*

Recipe Rating




2 thoughts shared

  1. I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

  2. Crock pot food is awesome because it takes minimal management to cook! :) Thanks for sharing all these recipes. Looks delicious!