All Recipes, Appetizer,

Instant Pot New York Cheesecake Mini Jars

Instructions

Preparing Cheesecake Crust

  1. Take a food processor and add graham crackers + sugar to it. Process till it’s a fine crumb.
  2. Now add 2 tbsp melted butter and process till all of it is well combined.
  3. Take your 6 mini 4-ounce jars. Distribute the crumb into 6 of them equally. It is about 1&1/2 tbsp in each jar.
  4. Now take a ladle or crumb presser and press the crumb tight at the bottom of the jar. Refrigerate it for about 10-15 minutes. Until then you work on your New York Style of cheesecake filling.

Preparing Cheesecake Filling

  1. Take a large bowl. Add room-temperature Cream Cheese to it with sugar. Blend it on high speed till light and fluffy with an electric egg beater for about 3-4 minutes.
  2. Now add sour cream, vanilla extract & lemon zest to it. Blend it on medium speed till sour cream is incorporated. Now add the egg and mix on slow speed till it is mixed. Do not over mix and just blend the egg.

Filling Cheesecake Jars

  1. Take out the 4-ounce mason jars from the refrigerator. Put about 3&1/2 tbsp of Cheesecake filling in each jar. Distribute it evenly. Now spread it out with a knife spreader. Tap it lightly on your palm or counter to escape any air bubbles. Cover each jar with foil. Set aside.

Making Mini Jar New York Cheesecakes in Instant Pot/Electric Pressure Cooker

  1. Place the inner pot inside the IP. Plug it in. Pour 1&1/2 cups of water into the inner pot. Now place a trivet inside the inner pot. A 6-quart or 8-quart IP can easily accommodate 6 of these mini jars in one single layer without stacking these up. Close the lid and set the valve to Sealing.
  2. Press the Pressure Cook/Manual Mode and set it on Normal for 6 minutes. After the timer goes off, follow NPR(natural pressure release). As the safety valve drops down, open the lid carefully. Take out each mini jar and place it on a trivet to cool down. Remove the foil and let it cool down completely to room temperature.
  3. Don’t touch it or eat it yet. Now place the lids of these mini jars and close them. Refrigerate these for at least 12 hrs before consuming them.

Toppings / Glazing the Cheesecake

  1. You may glaze the cheesecake with strawberry glaze and fresh berries. The strawberry glaze is easily available in supermarkets in the fresh produce/fresh fruit section.
  2. Some other ways to garnish or top it are – Caramel & pralines, Fruit compote, peanuts butter fudge & nuts. You may dress this basic cheesecake with holiday theme toppers also. For Halloween, you may put chocolate sauce & some ghost candies, for thanksgiving, you may do an orange-colored fruit sauce and a turkey topper. The options are millions.

Storage

  1. It stores well in the tiny mason jars in the refrigerator. These stay good for a week when refrigerated. Mini Cheesecakes make a great portion-controlled dessert and are perfect for the gift also.

 

Oven Baking Instructions

  1. Preheat oven to 350*F.
  2. You will prepare the recipe ingredients as is as mentioned above.
  3. Take a baking pan and fill it halfway with hot water. Place the filled canning jars in the pan. Do not cover them with foil.
  4. Bake them for 25 minutes till they are set in the middle.
  5. Take them out. Cool them in the refrigerator for a few hours before serving.

Go to the next page to get the Amount Per Serving