Lemon Cheesecake - Crock-Pot CKCPSCMC6-033 Owner's Manual

LEMON CHEESECAKE

1 cup finely crushed animal crackers
or social tea biscuits
¼ cup finely chopped toasted
almonds
¾ cup +1 tbsp sugar
½ tsp ground cinnamon
2 ½ tbsp melted butter or margarine
2 pkg (8 oz, ea) cream cheese,
softened
Lightly butter bottom and sides of 7 ½ inch springform pan.
Place pan on 12-inch double layer square of heavy duty
aluminum foil. Press foil around outside of pan.
In medium bowl, combine cookie crumbs, almonds, 1 tbsp
sugar, cinnamon and melted butter; blend well. Press against
bottom and up 1-inch on sides of springform pan. Set aside.
In large bowl of electric mixer, combine cream cheese and
flour. Beat at low speed to blend. Add remaining ¾ cup
sugar and lemon zest and beat at medium speed until
mixture is creamy and smooth, about 3 minutes. Scrape
down bowl occasionally. Add eggs, one at a time and blend
well. Add sour cream, vanilla and salt. Blend well. Gently
pour into prepared crust.
Place ½-inch water at bottom of cooking pot of Multi-
Cooker. Place rack over water, short side down. Place spring
form pan on rack. Cover with 3 layers of paper towels being
sure they do not touch top of batter. Place lid on Multi-
Cooker. Press Power button. Select Bake. Temperature is at
o
175 C. Press Up button on time to cook for 2 hours. At end
of cooking time appliance will beep and turn off.
RECIPES
1 tbsp all-purpose flour
2 tsp grated lemon zest
2 large eggs
1 cup sour cream
1 tsp vanilla extract
Dash salt
Lemon curd (recipe below)
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