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Preparation time: 20 minutes
Cooking time: 6 hours 15 minutes
Servings: 6
Ingredients:
12 oz. softened cream cheese
2 tbsp lemon juice or essence
Cooking spray
¾ cup sugar
2 tbsp all-purpose flour
1 cup sour cream
1 tsp vanilla
3 eggs, lightly whisked
2 tsp finely grated lemon rind
1½ cups lukewarm water
For garnish: Strawberries or raspberries
Fresh mint, optional
4 - 6 honey cookies, sliced into pieces, optional
Directions:
1. Lightly spray a 1 qt ramekin or soufflé dish with cooking oil spray. Cut out three large sheets of heavy duty aluminum foil then fold each into long strips.
2. Assemble them so they overlap in the shape of a cross then place the soufflé dish on the center of the cross. Set aside until you are ready to use.
3. Combine the cream cheese, lemon juice, sugar, flour and vanilla in a bowl. Mix with an electric mixer on medium speed until it incorporates.
4. Add the sour cream then whisk again until smooth. Add the eggs and mix again on low speed until well blended. Add the grated lemon rind.
5. Pour the mixture into the greased soufflé dish then cover properly with the heavy duty aluminum foil.
6. Pour the lukewarm water into the 3½ to 5 qt slow cooker. Ensure the aluminum foil strips are overlapping so that you will be able to lift the dessert once it’s set. Next, place it in the slow cooker.
7. Cover the slow cooker then cook for 2 hours and 15 minutes over high heat or until its set, when a knife or skewer comes out clean when inserted into the cake.
8. Lift the aluminum foil strips carefully to take out the dish from the pot. Throw out the strips then let it cool completely on a wire rack.
9. Cover then refrigerate for 4 hours or 24 hours.
