Easy Mini Mason Jar Cheesecakes in an Instant Pot
From: thestar.com
Servings: Makes 5 servings.
Ingredients
1/2 cup (125 mL) granulated sugar
250 g pkg cream cheese
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon juice
Fresh berries, fruit preserves, chocolate syrup, optional
In a small bowl, mix 1 Tb melted butter with 1/4 C graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar, eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.
Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes.
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) granulated sugar, plus more to taste
3/4 cup (185 mL) fresh or frozen berries
In a small saucepan over medium heat, stir lemon juice and sugar until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed. Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired. Remove from heat and let cool slightly before spooning on top of chilled cheesecakes. Makes 1/3 cup (80 mL) compote.
From: thestar.com
Servings: Makes 5 servings.
Ingredients
1/2 cup (125 mL) granulated sugar
250 g pkg cream cheese
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon juice
Fresh berries, fruit preserves, chocolate syrup, optional
In a small bowl, mix 1 Tb melted butter with 1/4 C graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar, eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.
Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes.
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) granulated sugar, plus more to taste
3/4 cup (185 mL) fresh or frozen berries
In a small saucepan over medium heat, stir lemon juice and sugar until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed. Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired. Remove from heat and let cool slightly before spooning on top of chilled cheesecakes. Makes 1/3 cup (80 mL) compote.
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