Cheesecake in butter with cottage cheese in a slow cooker

In a separate bowl, combine the main ingredients for the filling: cottage cheese, eggs, sugar and vanilla. Beat all this into a homogeneous mass and cool well.
In a high bowl, combine the sifted flour with baking powder and soft butter. Grind the ingredient into crumbly crumbs. Immediately start preparing the layers. Lubricate the multivarok bowl with oil and cover with parchment paper.This will help to remove the pie from the slow cooker quickly and without damage. At the bottom, distribute a portion of the crumbly dough and lightly press it with your hands.You will also need a small supply of dough on the sides, similar to the formation of ordinary cheesecakes with cottage cheese.
Then pour the well-cooled curd mass into the middle. Close the cheesecake with the remaining dough. Make a few indentations deep into the dough with your finger, then put the mold in the slow cooker. Start the equipment for 1-1.5 hours in the "Baking" mode.
Cool the finished cheesecake well right in the slow cooker, only it needs to be turned off, otherwise the equipment will switch to the "Heat maintenance" mode. Put the cooled cake on a serving dish by quickly turning it over, holding it by the parchment ribbons. Then the ribbons are simply removed.Royal cheesecake, cooked in a slow cooker, is served to the festive table as a curd dessert or just for a tea party.