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Slow cooker muscovado cheesecake with hazelnuts & blackberries

This unbelievably creamy cheesecake has a sumptuous berry syrup and the crunch of toasted hazelnuts to top it off - ideal for feeding a crowd

  • Prep: 30 mins
    Cook: 2 hrs
    plus cooling
  • Serves 10
  • More effort
  • Serves 10
  • More effort
  • Calories 612
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 40
  • Protein 10
  • Fat 39
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 612
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 40
  • Protein 10
  • Fat 39
  • Fibre 3
  • Salt 0.8

Ingredients

  • 50g butter, melted, plus extra for greasing
  • 225g oat biscuits (such as Hobnobs)
  • 100g blanched hazelnuts
  • 250g light muscovado sugar
  • 4 tbsp full-fat milk
  • 750g full-fat cream cheese
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream
  • 1 tbsp Frangelico (optional)
  • 2 tsp cornflour
  • 3 tbsp golden caster sugar
  • 200g blackberries

Tip

No slow cooker? No problem
You can also bake this cheesecake. Heat oven to 200C/180C fan/gas 6 and boil the kettle. Create a foil trivet and put in a deep roasting tin. Prep the tin and cheesecake as before and put it on the trivet. Fill the tin halfway with hot water and put on the middle shelf. Bake for 10 mins, then reduce the heat to 110C/90C fan/gas 1/4 and cook for 30 mins more. Turn off the oven but keep the door closed for 1 hr, then open the door slightly and cool for another 1 hr. Chill for 4 hrs, or overnight, before serving as above.

Method

  1. Boil the kettle and prepare your slow cooker (at least 22cm wide). Make a trivet for your cheesecake by scrunching a long piece of foil into a sausage. Roll into a loose coil and put on the bottom of the slow cooker. Turn the slow cooker to high and pour in enough hot water to come 4 cm up the sides. Wrap the outside of a 20cm springform cake tin in two layers of cling film and then foil – make sure there are no gaps for water to seep in. Grease the inside with butter, line with cling film and grease again, then line the base and sides with baking parchment.

  2. Tip the biscuits and 50g hazelnuts into a food processer and blitz to fine crumbs. Add the butter and blend again until well combined. Tip the crumbs into the tin – use a spoon to press into the base. Chill for 10 mins.

  3. In a saucepan, heat the muscovado and milk until the sugar has dissolved. Set aside to cool. In a bowl, beat the cream cheese, flour, vanilla and eggs until smooth. Stir in the soured cream, Frangelico (if using) and cooled sugar mixture until well combined. Pour into the tin and carefully put it in the slow cooker. Wrap the lid in a tea towel to prevent condensation from dripping onto the cheesecake. Cover and cook for 2 hrs, then turn off the slow cooker. Leave the cheesecake inside without opening for another 2 hrs. Remove from the slow cooker and cool at room temperature for a further 1 hr, then chill for 4 hrs, or overnight.

  4. Put the cornflour, caster sugar and half the blackberries in a saucepan and set over a high heat. Cook for 3-4 mins, squashing the blackberries a little, until syrupy. Toss in the remaining berries, heat through, then remove from the heat and cool until you’re ready to serve. Roughly chop the remaining nuts and toast in a frying pan.

  5. To serve, carefully remove the cheesecake from the tin, remove the baking parchment and transfer to a plate or cake stand. Top with the berries and hazelnuts, and serve with a shot of Frangelico, if you like.

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