The slow cooker is known for producing slow, even, moist heat—just exactly the environment needed to bake a great cheesecake.
SLOW COOKER SIZE: LARGE
CRUST
Nonstick cooking spray
½ cup sliced almonds, toasted (see Tip, this page)
¼ cup almond flour
2 tablespoons unsalted butter, melted
½ teaspoon granulated erythritol sweetener
FILLING
2 (8-ounce) packages full-fat cream cheese, softened
¼ cup granulated erythritol sweetener
2 large eggs
2 tablespoons almond flour
3 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
½ teaspoon almond extract
¼ cup sliced almonds, toasted (see Tip, this page)
½ cup fresh raspberries
Mint leaves
1.Make the crust: Preheat the oven to 375°F. Line a 7-inch springform pan with parchment. Spray with nonstick cooking spray. Place a rack about 1 inch high in the slow cooker.
2.In the work bowl of a food processor, combine the almonds, almond flour, melted butter, and sweetener. Pulse until the mixture resembles coarse meal. Add it to the prepared pan, and press to cover the bottom evenly. Bake until golden, 5 to 6 minutes. Set aside to cool completely.
3.Make the filling: In a large bowl, using a hand-held mixer at medium-high speed, beat the cream cheese until creamy. Beat in the sweetener. Add the eggs, one at a time, beating well. Beat in the flour, cream, vanilla, and almond extract. Pour into the crust. Cover the pan with foil, and place on the rack in the slow cooker. Cover and cook on High for 2½ to 3½ hours, until the cheesecake is softly set.
4.Turn the slow cooker off and let the cheesecake cool in the covered slow cooker for 1 hour. Remove the cheesecake and cool to room temperature. Refrigerate for 4 hours, or up to overnight.
5.Run a knife around the edges of the pan and remove the sides. Just before serving, garnish the cheesecake with almonds, raspberries, and mint. Store leftovers in the refrigerator.
PER SERVING: 342 CALORIES ★ FAT 33 G (87%) ★ NET CARBS 12 G (14%) ★ PROTEIN 8 G (9%)
