Mini-Lemon Cheesecakes in the Instant Pot

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 Raspberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 jar Lemon curd
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Flour
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 16 oz Cream cheese
  • 1/4 cup Sour cream

• Liquids

  • 1 1/2 cups Water

• Tools & Equipment

  • 6 half pint Mason jars

Found on lynnaemccoy.com

Description

Ingredients

• 6 half pint mason jars
• 16 oz cream cheese, room temp
• ½ cup sugar
• 1 tsp flour
• ½ tsp vanilla
• ¼ cup sour cream, room temp
• 1 TBSP Lemon Juice
• zest of one lemon
• 3 eggs, room temp
• 1 jar lemon curd (found in the jam & jelly aisle)
• raspberries (optional)
• 1.5 cups water

Directions

• In a large mixing bowl, beat together cream cheese, sugar, and flour until mixture is creamy with no lumps.
• Beat in vanilla, sour cream, lemon juice, and lemon zest just until mixed well. Beat in one egg at a time just until mixed. Do not overbeat.
• Fill each jar with ¼ cup of cheesecake batter. Gently drop 1TBSP of lemon curd on top of batter. Add an additional ¼ cup cheesecake batter to each jar on top of the lemon curd. Loosely cover each jar with foil.
• Add 1.5 cups of water to the bottom of the Instant Pot. Place the trivet on the bottom. Arrange three jars on top of the trivet. Stack the other three jars on the first three. Secure the lid to the Instant Pot, making sure the vent is in the pressure cooking position.
• Manually cook on high pressure for 8 minutes. Do a natural pressure release for at least 15 minutes. With a hot pad or towel, carefully remove the jars from the Instant Pot. Cool to room temperature and store in the refrigerator until ready to serve.
• Garnish with additional lemon curd and raspberries.