Strawberry cheesecake
Prep time
Cook time
Total time
A baked strawberry cheesecake made in a slow cooker
Recipe type: Cake
Cuisine: English
Serves: 2
  • 1 Sage Appliances Multi Cooker
  • 4 Digestive biscuits
  • 1 tbsp butter
  • 8oz cream cheese (not with chives and onions. I made that mistake once. Trust me. Not good)
  • 1 egg
  • 1 tbsp honey
  • 2 tbsp strawberry (or raspberry) jam
  • Fresh strawberries to garnish
  • Two ramekins
  1. Start by lightly greasing the ramekins
  2. Put the biscuits in a food processor until they are fine breadcrumbs. Or into a plastic bag and beat the heck out of it with a rolling pin.
  3. Melt the butter in a saucepan (or microwave) and add the biscuit crumbs to the butter.
  4. Line the base of the two ramekins with the biscuit mixture
  5. Put jam, egg, honey and cream cheese in food processor and blend until it resembles batter.
  6. Pour on top of the biscuit bases
  7. Pour about 200 mls of water into the base of the cooker pot
  8. Lower ramekins in gently ensuring the water doesnt splash (water should be about half way up the ramekins, top up if needed)
  9. Put the lid on and cook on low for about 2 hours, or until cheesecake is set.
  10. Take the lid off and leave to cool for an hour
  11. Place in fridge for 2 hours until cold and firm.
Recipe by Mummy Barrow at