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RECIPE
11 INGREDIENTS6 STEPS1HR 50MIN

Slow Cooker Jar Cheesecakes

5.0
1 Ratings
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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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These slow cooked cheesecakes are perfect for stress-free dinner parties.

1HR 50MIN

Total Cooking Time

11

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Crust
1 cup
Ginger Cookies
1 Tbsp
Butter , melted
Filling
1 2/3 cups
Cream Cheese
3/4 cup
1 tsp
Lemons , zested
1/2 tsp
Vanilla Bean Paste
1
separated
Rhubarb Topping
1/2 bunch
cut diagonally into 5cm lengths
1
Orange , juiced
keep the peel for garnish
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Directions

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Step 1
Into a food processor add in your Ginger Cookies (1 cup) and process until they resemble fine breadcrumbs. Add in Butter (1 Tbsp) and process again which will bring the mixture like a wet sand consistency. Place in the bottom of glass pots and press down firmly and leave aside.
Step 2
Into the mixing bowl, add in Cream Cheese (1 2/3 cups) along with Sour Cream (3/4 cup) . Add in Caster Sugar (1/2 cup) along with Vanilla Bean Paste (1/2 tsp) . Add in the yolk of the Egg (1) and zest of the Lemons (1 tsp) into the mix as well. Mix on high for several minutes until smooth and combined.
Step 3
Place the filling into the glass pots onto the cookie base, then wrap tightly in foil. Place the wrapped pots into the slow cooker, pour a small amount of water in the base, cover and then place on high for 1 1/2 hours.
Step 4
Preheat your oven to 350 degrees F (175 degrees C).
Step 5
While the cheesecakes are cooking, make the topping. Drizzle the Rhubarb (1/2 bunch) with juice from the Orange (1) . Scatter over some Caster Sugar (1/4 cup) and then place it into a preheated oven for 20 minutes. Leave to cool and get thick and jammy.
Step 6
By the time the cheesecakes are ready, just take off the foil and spoon over the sticky rhubarb on the top and place over some orange rind along with the rhubarb cooking juices.

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