Yes, we all love slow-cooker lamb shanks but have you ever thought about putting your slow-cooker to work after the main course?
Take the fuss out of dessert with these gorgeously melt-in-the-mouth slow cooker recipes.
Ingredients
Method
1.Grease a 20cm (8in) springform pan; line base and side with baking paper. Preheat a 5.5-litre (22-cup) slow cooker on HIGH. Make sure the pan fits in the slow cooker insert without touching the side; remove pan. Place a wire rack in the slow cooker insert. If you don’t have a rack that will fit, tear off 1 metre (39in) foil; scrunch together to form a level ‘rack’ in the slow cooker.
2.Cut cream cheese into cubes; leave to soften at room temperature for 20 minutes. Microwave chopped butter in a microwave-safe bowl until melted.
3.Process biscuits until fine crumbs form. Add melted butter; process until combined. Press into base of lined pan; smooth surface with a spoon. Place in freezer for 5 minutes while preparing filling.
4.Meanwhile, process cream cheese and sugar in clean food processor until smooth and combined. Add 1½ cups (500g) of the chocolate spread; process again until combined. With motor operating, add 1 egg at a time; process until combined.
5.Add 1 cup (250ml) water to slow cooker. Pour batter into pan; place on rack or the crumpled foil. Cover slow cooker insert with a clean tea towel, then replace cooker lid, tucking over the tea towel to wrap the lid.
6.Cook, covered, on HIGH for 2 hours. Turn slow cooker off; stand cheesecake inside covered cooker for 1 hour. Remove cheesecake; refrigerate until 30 minutes before serving.
7.Combine remaining chocolate-hazelnut spread with ⅓ cup (80ml) boiling water in a heatproof bowl; whisk until smooth.
Add more water, if required, for a thinner sauce.
8.Serve cheesecake drizzled with chocolate-hazelnut sauce.
Top with toasted hazelnuts before serving, if you like.
Refrigerate cheesecake and sauce in separate airtight containers for up to 3 days.
Note
