Lemon Cheesecake

To serve, 4 tbsp lemon curd, lemon thyme leaves, dusting of icing sugar 


  • Prepare a strip of foil roughly 45cm in length, fold this twice lengthways, this will make a sling which will enable you to easily remove the hot cheesecake tin from the Crock-Pot® Express. 
  • In a suitable bowl, combine the melted butter and biscuit crumbs mix well together. 
  • Press crumbs evenly and firmly into the base of the baking tin, refrigerate whilst you prepare the filling. 
  • Into a large mixing bowl, place the soft cheese and sugar and whisk together until smooth. Add the sour cream, lemon zest and juice, mixing well. 
  • Break the 2 eggs into a mug and beat well with a fork. 
  • Gently mix the eggs into the filling until just combined, do not overmix. 
  • Pour the filling onto the cheesecake base. 
  • Add approx. 250ml of water to the inner bowl. 
  • Fit the trivet into the bowl and lay the foil strip across the trivet and up the sides of the bowl. Ensure the foil strip is clear of the lid fastening.  
  • Carefully place the cheesecake onto the trivet, fasten the lid and seal. Select the dessert function and set the time for 25 minutes. 
  • Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes. Carefully release any pressure left inside before opening. 
  • Remove the baked cheesecake carefully from the unit using the foil sling to lift out the tin. 
  • Place onto a wire rack to cool. 
  • When completely cool, remove from the tin, peel the parchment from the base and refrigerate 2-3 hours. 
  • Before serving, spoon 3-4 tbsp lemon curd into a small bowl and mix well to soften. 
  • Swirl over the cheesecake, add a scattering of lemon thyme and a dust of icing sugar. 
Cooking Time

25 minutes




  • 30g butter, melted 
  • 225g shortbread biscuits, crushed to crumbs 
  • 500g full fat soft cheese 
  • 100g castor sugar 
  • 60ml sour cream 
  • 1 lemon, zest and juice 
  • 2 large eggs