Ingredients: |
Ingredients: INGREDIENTS - CRUST
1 cup of graham cracker crumbs
1/3 cup of sugar
4 tablespoons of butter, melted
INGREDIENTS - FILLING
2 (8-ounce) packages of cream cheese, at room temperature
1 (14-ounce) can of sweetened condensed milk
2 eggs, at room temperature
1 ½ teaspoon pure vanilla extract
zest of 1 lemon
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Directions: |
Directions:In a small mixing bowl add the graham cracker crumbs, sugar and melted butter. Stir to incorporate.
Heat 2 to 4 cups of water in your microwave. Also, go ahead and turn on your slow cooker (6-quart oval recommended) to HIGH. This is going to preheat it while you're making the filling. In a large bowl add the cream cheese and using mixer, mix until fluffy. Slowly add in the can of sweetened condensed milk. Once that's incorporated add one egg at a time. Once the eggs are mixed in thoroughly add the vanilla extract and lemon zest. Mix until well incorporated. Fill the jars with EQUAL amounts of cheesecake filling. (This is so important because you want all the cheesecakes to cook evenly.)
Carefully pour the hot water into the preheated slow cooker. Place the jars in the slow cooker, making sure that none are touching the edges of the crockery or each other. You're looking for the water to come up ½ - ¾ of the way up on the jars. Cover slow cooker with lid and cook on HIGH for 1 to 2 hours. (You're going to look for the filling to firm up and not be jiggly in the center.)
Take the lid off (pick straight up, don't tilt it sideways, because you don't want any condensation from lid dropping onto the top of the cheesecakes). Turn the slow cooker off. Don't try to remove the jars until they cool down. The cheesecakes have completely cooled, place the lid and rims on the jars and place in the fridge for at least 4 hours. Serve as is, with berries, or even drizzled with caramel. |
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