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Slow Cooker Muscovado Cheesecake with Hazelnuts & Blackberries
Ingredients
  • 50g butter, melted, plus extra for greasing
  • 225g oat biscuits (such as Hobnobs)
  • 100g blanched hazelnuts
  • 250g light muscovado sugar
  • 4 tbsp full-fat milk
  • 750g full-fat cream cheese
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream
  • 1 tbsp Frangelico (optional)
  • 2 tsp cornflour
  • 3 tbsp golden caster sugar
  • 200g blackberries
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