Cheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!
Difficulty: Easy
Hands-on: 10 minutes
Total: 7 hours 10 minutes
Serves: 8
Ingredients
16 oz. cream cheese, softened
⅔ cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice
Directions
Step 1
In a large bowl, beat cream cheese and sugar together until smooth.
Step 2
Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.
Step 3
Beat in remaining ingredients and continue beating for about 1 minute.
Step 4
Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.
Step 5
Cover and cook on high for 2½–3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature. Then
