4 trifle sponges
300 g (10 oz) full-fat cream cheese
75 g (3 oz) caster sugar
150 ml (4 pint) double cream
3 eggs
grated rind and juice of ½ lemon
butter, for greasing
2 tablespoons strawberry jam
1 tablespoon lemon juice
200 g (7 oz) strawberries, hulled and sliced


1.Preheat the slow cooker if necessary. Line the base and sides of a soufflé dish 14 cm (5½ inches) in diameter and 9 cm (3/h inches) deep with nonstick baking paper, checking first that it will fit in the slow cooker pot.
2.Line the base with the trifle sponges, trimming them to fit in a single layer.
3.Put the cream cheese and sugar in a bowl, then gradually whisk in the cream until smooth and thick. Gradually whisk in the eggs 1 at a time, then mix in the lemon rind and juice. Pour the mixture the dish and spread it level.
4.Cover the top with buttered foil and lower it into the slow cooker pot. Pour boiling water into the pot to come halfway up the sides of the dish.
5.Cover with the lid and cook on high for 2 hours or until the cheesecake is well risen and softly set in the centre.
6.Lift the dish out of the slow cooker pot using a tea towel and leave to cool and firm up
7.The cheesecake will sink quickly as it cools to about the size that it was before cooking. Transfer to the refrigerator to chill for at least 4 hours.
8.When ready to serve, loosen the edge of the cheesecake with a knife, turn out on to a serving plate, peel off the lining paper and turn it the right way up.
9.Mix the janm and lemon juice in a bowl until smooth, add the sliced strawberries and toss together. Spoon on top of the cheesecake and serve.

Leave a Reply

Your email address will not be published.