Go Back
–+ servings
Slow Cooker Starch-Free Cheesecake with Chocolate Ganache – vegetarian recipe
Stav Kogan

Slow Cooker Starch-Free Cheesecake with Chocolate Ganache

A foolproof recipe for a rich, creamy, deli-style cheesecake made in a slow cooker. This starch-free dessert has a flawlessly smooth, never-cracked texture and is unbelievably simple to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 serving
Calories: 295
Ingredients Method Nutrition

Ingredients
  

For the Crust
  • 1 cup (100 g / 3.5 oz) almond flour
  • 2 tablespoons (28 g / 0.99 oz) butter or virgin coconut oil
  • 1/4 cup (40 g / 1.41 oz) powdered erythritol or Swerve
  • 1 egg yolk
  • 1/2 teaspoon (10 ml / 0.3 fl oz) vanilla bean powder or ground cinnamon
  • Pinch of fine sea salt
  • For the Cheesecake Layer
  • 2 cups (480 g / 16.9 oz) full-fat cream cheese, at room temperature
  • 1/2 cup (114 g / 4 oz) full-fat sour cream
  • 1 egg yolk
  • 1 large egg
  • 1/2 cup (80 g / 2.82 oz) powdered erythritol or Swerve
  • 1/2 teaspoon (10 ml / 0.3 fl oz) vanilla bean powder or 2 teaspoons (10 ml / 0.3 fl oz) sugar-free vanilla extract
  • 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh lemon zest
  • 1 heaped tablespoon / 12 g (0.42 oz) coconut flour
  • Optional: few drops of liquid stevia
  • For the Ganache
  • 3.5 ounces (100 g / 3.5 oz) dark chocolate, minimum 85% cacao
  • 1/2 teaspoon (10 ml / 0.3 fl oz) vanilla bean powder or 2 teaspoons (10 ml / 0.3 fl oz) sugar-free vanilla extract
  • 1/4 cup plus 2 tablespoons / 90 ml heavy whipping cream or coconut milk
  • 3 tablespoons (43 g / 1.52 oz) butter or coconut oil
  • Optional: few drops of liquid stevia
  • For a lump-free cheesecake filling, ensure your cream cheese, sour cream, and eggs are all at room temperature before you begin mixing.
  • If your ganache separates or looks grainy, don't panic! Place it in a blender with 1-2 tablespoons (30 ml / 1 fl oz) of hot water and process until smooth and creamy again.
  • No special slow cooker rack? Create a makeshift spacer by crumpling up a length of aluminum foil into a thick ring or by using a few metal cookie cutters.

Method
 

  1. Prepare the Slow Cooker & Pan: Preheat a 5- to 6-quart slow cooker.
  2. Pour in 1 cup / 240 ml of boiling water and place a spacer inside (like a small rack or crumpled foil).
  3. Line the bottom of a medium springform pan with parchment paper, ensuring it fits in the cooker without touching the water.
  4. Make the Crust: In a bowl, combine all crust : almond flour, butter, erythritol, egg yolk, vanilla, and salt. Use your hands to mix until a dough forms, then press it evenly into the bottom of the prepared springform pan.
  5. Mix the Cheesecake Filling: In a separate bowl, use a whisk or an electric mixer to beat the room-temperature cream cheese until smooth.
  6. Add the sour cream, egg yolk, whole egg, erythritol, vanilla, lemon juice, lemon zest, and coconut flour.
  7. Mix until just combined and smooth—do not overmix.
  8. Add optional stevia if desired.
  9. Pour the filling over the almond crust.
  10. Cook the Cheesecake: Carefully place the springform pan onto the spacer in the slow cooker.
  11. Cover and cook on low for 4 hours.
  12. Cool Completely: Once cooked, turn off the slow cooker.
  13. Remove the lid and let the cheesecake cool inside the slow cooker for 2 to 3 hours. This gradual cooling prevents cracks.
  14. Chill Overnight: Transfer the cheesecake (still in its pan) to the refrigerator to chill and set completely, preferably overnight.
  15. Prepare the Ganache: When ready to serve, gently run a blunt knife around the edge of the cheesecake and release it from the springform pan. To make the ganache, break the chocolate into small pieces and place in a heatproof bowl with the vanilla.
  16. Heat the cream and butter in a small saucepan over medium heat until hot but not boiling.
  17. Pour the hot cream mixture over the chocolate.
  18. Let it sit for a minute, then stir until smooth and creamy.
  19. Garnish and Serve: Let the ganache cool slightly, then pour it over the chilled cheesecake. Return the cheesecake to the fridge for at least 10 minutes to allow the ganache to set before slicing.
  20. Mix the cheesecake filling until the are just combined. Overmixing incorporates too much air, which can cause the cheesecake to rise and then crack as it cools.

Nutrition

Calories: 295kcalCarbohydrates: 5.1gProtein: 7.6gFat: 29.3g

Tried this recipe?

Let us know how it was!