You will need
  • - 150 g biscuits;
  • - 100 g of melted butter;
  • - 400-500 g Mascarpone;
  • - 400-500 g of strawberries (fresh or frozen);
  • - 2 chicken eggs;
  • - 50 g of granulated sugar;
  • - 1 tsp. vanilla;
  • - 1 tbsp. l gelatin;
  • - 100 ml. water;
  • - 50 g of blueberries (as decoration, if desired).
Grind cookies, it is good to use a blender, melt the butter. Mix everything in a bowl.
Put baking paper on the bottom of the multicooker. Then put a lot of crushed biscuits and butter in a thick layer.
In the cream cheese break eggs, mix thoroughly. Add vanillin, all sugar, a few pieces of strawberries (about 100-200 g).
In a slow cooker lay out the second layer. Start the slow cooker with the “Baking” function and wait for 50 minutes. After completion, allow another hour to stand. Then set the heating function.
The remaining strawberries cut and grind into small pieces, it is better to grind in a blender. Add gelatin to a glass of warm water, wait for complete dissolution.Mix the dissolved gelatin with the chopped strawberries.
Combine strawberry mass with pre-cooled base. Cool for a few hours in the fridge.
You can decorate with berries and serve.
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Tip 2: Vanilla cheesecake in a slow cooker

Cheesecake is a tender dessert that can be cooked with and without pastries. This version of homemade vanilla cheesecake needs to be cooked, but it is not necessary to cook it in the oven. You can do a multi-cooker - it will be even easier to cook vanilla cheesecake with it.
Vanilla cheesecake in a slow cooker
You will need
  • - 600 g Philadelphia cheese;
  • - 400 g of biscuits;
  • - 150 ml of cream of 20% fat content;
  • - 150 g butter;
  • - 150 g of powdered sugar;
  • - 3 eggs;
  • - 1 tsp vanilla.
Crush cookies, mix with melted butter.
Beat Philadelphia cheese with powdered sugar until smooth, add vanillin, pour in cream, beat all three eggs.
Put the mixture of cookies and butter in the bowl of the multicooker, smooth it, press it with your hands, form the sides. The base for the cheesecake is ready.
Pour the filling from above onto the base, cook the vanilla cheesecake for 1 hour in the "Baking" mode.
When the signal sounds that an hour has passed, do not rush to immediately open the slow cooker. Let the dessert stand for another 15 minutes in the “Preheat” mode.
After that, get dessert, cool at room temperature. Gently pull the multicooker out of the bowl, remove for 2 hours in the fridge.
After that, you can cut the chilled delicacy in portions, decorate at your discretion - although it will be enough just to pour the cheesecake on top with strawberry or any other berry jam.

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