Cheesecake in a slow cooker with cheese and blueberries

1. Prepare the dough:

- sift flour with baking powder into a deep bowl, pour sugar, salt, cinnamon, mix;

- add the yolk and pre-softened butter, quickly pour in ice water, knead the dough. It should be elastic and pliable;

- we send the dough to the refrigerator, while we ourselves will deal with the rest of the cheesecake ingredients.

2. The filling will be very tasty:

- we put the curd cheese in a deep container;

- divide the eggs into whites and yolks, add the yolks and sugar to the cheese, mix;

- add sour cream and starch, gently mix with a spatula;

- whisk the proteins with a mixer to stable peaks, add parts to the filling.

3. The next stage of cooking:

- choose the shape (it should easily fit into the bowl of the slow cooker, I have a silicone one);

- roll out the dough, put it in a mold, form the sides, trim everything and place the form with the dough in the bowl of the slow cooker;

- pour the filling and, choosing the "Baking" mode, cook for 60 minutes. After the beep, do not rush to open the lid - the cheesecake should cool down for half an hour, after which we send it to the refrigerator.

4. Let's make jelly:

- pour part of the water (100 ml) into a saucepan, pour agar-agar and heat over low heat, stirring constantly;

- we will mash the blueberries with a fork in such a way that we do not damage all the berries, but only part of them (we need juice, and crushed berries will give it away), add the remaining water and sugar;

- when the liquid boils over the fire, we keep it in this form for 30 seconds and pour in the blueberry mass. Stir and remove from heat, cool;

- we spread blueberries on cheesecake (we try to put the berries to the maximum and only then a little syrup. What remains can be poured into another mold and treat home sweet tooth :)

5. Cheesecake can be cut in 5-10 minutes.

How beautiful it turned out, it's just not possible to resist not to try!

Sweet tea party to you!