Mini Cheesecakes - Instant Pot Recipes

Name: Mini Cheesecakes - Instant Pot Recipes
Ingredients: 1 1/2 cups Water; 3 tbsp butter (melted and cooled for 10 minutes, plus additional cold butter for greasing); 2/3 cup graham cracker crumbs; 1/2 lb regular cream cheese (at room temperature, do not use low-fat or fat-free); 1/4 cup granulated white sugar; 1 large egg (at room temperature); 2 tbsp regular or low-fat sour cream (at room temperature, do not use fat-free); 2 tsp all-purpose flour; 1 tsp finely grated lemon zest; 2 tsp lemon juice; 1/4 tsp vanilla extract; 1/8 tsp table salt; six 1/2-cup (4-ounce) pressure-safe ramekins, custard cups, or canning jars; a food processor; a pressure-safe rack or trivet

"Make these simple, lemony cheesecakes in 1/2-cup canning jars, then seal them when cool and tote them to picnics and cookouts as a treat after the meal. They’re super festive, guaranteed to bring on the smiles. The only trick is to make an even crust in each jar (or ramekin). Don’t compact the crumbs into a tight mass. Press gently just until they’re an even layer without any loose bits.If you want a gluten-free version, skip the crust entirely, substitute cornstarch for the flour, and make sure you also use ..."

INGREDIENTS

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1 1/2 cups Water

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3 tbsp butter (melted and cooled for 10 minutes, plus additional cold butter for greasing)

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2/3 cup graham cracker crumbs

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1/2 lb regular cream cheese (at room temperature, do not use low-fat or fat-free)

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1/4 cup granulated white sugar

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1 large egg (at room temperature)

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2 tbsp regular or low-fat sour cream (at room temperature, do not use fat-free)

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2 tsp all-purpose flour

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1 tsp finely grated lemon zest

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2 tsp lemon juice

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1/4 tsp vanilla extract

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1/8 tsp table salt

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six 1/2-cup (4-ounce) pressure-safe ramekins, custard cups, or canning jars

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a food processor

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a pressure-safe rack or trivet

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