1 package 8 oz (250 g) cream cheese, softened

1/3 cup (75 ml) sugar

1 egg

1/4 cup (60 ml) 35% cream

1 teaspoon (5 ml) vanilla extract

Line the bottom of the slow cooker with a clean cloth to prevent the ramekins from vibrating.

In a blender, purée all the ingredients until smooth. Divide among four 125 ml (1/2 cup) ramekins. Place the ramekins in the slow cooker and pour hot water into the container halfway up the ramekins.

Cover and cook on low temperature for 1 hour and 15 minutes to 1 hour and 30 minutes or until they are firm and slightly puffy. Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.

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