Crustless Lemon Cheesecake

Name: Crustless Lemon Cheesecake
Total time: 430 min
Ingredients: 16 oz. cream cheese, softened; 2⁄3 cup sugar; 2 large eggs; 1 Tbsp. cornstarch; 1 tsp. lemon zest; 2 Tbsp. lemon juice

Shop Ingredients

Cheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!

Serves: 8Hands-on: 10 minutesTotal: 7 hours 10 minutesDifficulty: Easy

Serves: 8

Ingredients

16 oz. cream cheese, softened
2⁄3 cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. lemon zest
2 Tbsp. lemon juice

Directions

Step 1
In a large bowl, beat cream cheese and sugar together until smooth.
Step 2
Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.
Step 3
Beat in remaining ingredients and continue beating for about 1 minute.
Step 4
Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.
Step 5
Cover and cook on high for 2 1⁄2 to 3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature, then refrigerate for 4 hours. Slice to serve.