Breads & Baked Goods, Desserts, Kid-Friendly

Gluten Free Slow Cooked New York Cheesecake

Prep 1h 15 mins
Cook Time 4 hours
Chill Time 4 hours
Total 9h 15 mins

Medium
Serves 10

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer
Recipes Buy

Contains Tree Nuts
Contains Milk/Dairy
Contains Eggs

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

For the crust

Cooking spray, for greasing cake tin
155g gluten-free plain flour
150g mixed nuts
75g golden caster sugar
70g butter, melted
1 1/2 tsp vanilla extract

For the filling

450g cream cheese, room temperature
100g agave nectar or golden caster sugar
3 tbsp arrowroot flour
1 1/2 tsp vanilla extract
2 large eggs, room temperature
125ml soured cream or plain yogurt

Utensils

15cm springform cake tin
Food processor
Cotton tea towel
Cooking twine

Step 1

Spray a deep 6”/15cm springform cake tin with cooking spray, line the base with parchment and spray again.
Step 2

Add 250ml of water to the Combi Pan and insert crisper plate. Set to one side.
Step 3

Place all of the ingredients for the crust into the bowl of a food processor and pulse until the consistency of biscuit crumbs. Transfer to prepared tin and using the back of a spoon press into an even layer on the base of the tin and 2”/5cm up the sides.
Step 4

Rinse out the bowl of the food processor and wipe dry.
Step 5

Add the cream cheese, agave or sugar, arrowroot flour, and vanilla into the bowl and pulse until smooth. Pulse in the eggs until combined, followed by the soured cream (or yogurt). Scrape down the sides of the bowl using a silicone spatula between blends to ensure the ingredients combine evenly.
Step 6

Pour into the prepared cake tin and pat the tin on a work surface to remove any air bubbles. Place a tea towel tightly over the top of the cake tin and secure with cooking twine.
Step 7

Place cake tin onto Combi Pan and insert into Level 1. Close door and flip the SmartSwitch to AIR FRY/HOB.
Step 8

Select SLOW COOK, set temperature to HI and set time to 4 hours. Press START/STOP to begin cooking. Once finished cooking, remove tea towel and twine, and leave cheesecake to rest inside unit, covered, for 1 hour.
Step 9

Remove from unit and transfer tin to wire rack until cooled completely. Once cooled place in refrigerator and chill for at least 4 hours but preferably overnight.
Step 10

Carefully remove outer ring and using a hot, damp knife cut the cheesecake into slices. Serve with a dusting of icing sugar and fresh berries if desired.