Recipe Image

Servings:

Slow Cooker Jar Cheesecakes

These slow cooked cheesecakes are perfect for stress-free dinner parties.

Total Time

1hr 50min

5.0

1 Rating

Author: Nicko's Kitchen

Servings:

Ingredients

Crust

•

1 cup

Ginger Cookies

•

0.5 oz

Butter , melted

Filling

•

1 2/3 cups

Cream Cheese

•

3/4 cup

Sour Cream

•

1/2 cup

Caster Sugar

•

1/8

Lemon , zested

•

1/2 tsp

Vanilla Bean Paste

•

Eggland's Best Classic Egg

Rhubarb Topping

•

1/2 bunch

Rhubarb

•

4 Tbsp

Caster Sugar

•

Orange , juiced

Cooking Instructions

Into a food processor add in your Ginger Cookies (1 cup) and process until they resemble fine breadcrumbs. Add in Butter (0.5 oz) 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.

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 Eggland's Best Classic Egg (1) and zest of the Lemon (1/8) into the mix as well. Mix on high for several minutes until smooth and combined.

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.

Preheat your oven to 350 degrees F (175 degrees C).

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 (4 Tbsp) and then place it into a preheated oven for 20 minutes. Leave to cool and get thick and jammy.

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.

Nutrition Per Serving

CALORIES

372

FAT

24.2 g

PROTEIN

5.4 g

CARBS

34.0 g