Slow Cooker Cheesecake with Coffee and Hazelnuts (V) from Quick Prep Slow Cook

500 g (1 lb) full-fat cream cheese

250 ml (8 fl oz) double cream

125 g (4 oz) caster sugar

1 teaspoon vanilla bean paste or extract

100 ml (3½ fl oz) brewed espresso, cooled

1 tablespoon hazelnut liqueur (optional)

2 eggs

25 g (1 oz) plain flour

50 g (2 oz) chopped roasted hazelnuts

To serve

Around 16 caramelized speculoos biscuits (I use Biscoff)

Pouring cream (optional)

Double-line the slow cooker bowl with 2 large sheets of nonstick baking paper. The size and thickness of the cheesecake will vary depending on the shape of your bowl.

Put all the cheesecake ingredients into a mixing bowl and whisk together until smooth. Pour into the lined slow cooker, cover with the lid and cook on low for 1–2 hours until set. The time will vary, depending on the thickness. When there is no liquid mixture remaining in the centre, it is cooked.

Turn the slow cooker off and, when it is cool enough to do so safely, lift the cheesecake out and allow to cool. Then refrigerate, ideally overnight. The cheesecake can be eaten warm but is best chilled. To serve, cut into slices or squares, and serve, topped with around 2 crushed biscuits per portion, sprinkled on top. You can serve with pouring cream too, if desired.