I am obsessed with these cheesecake jars. But I have to tell you guys the tragic news. It’s really almost unbearable to type about, but I have to admit it eventually. Are you ready? I’m not.
My. Oven. Is. Broken.
I know. It’s terrifying. Imagine, being a food blogger and chef, and your oven won’t turn on.
But it gets worse.
MY OVEN BROKE THE DAY BEFORE CHRISTMAS.
How did I manage hosting Christmas dinner for 12 people with no oven? With the help of my counter top cooking appliances. I cooked a turkey and ham in roaster ovens, and they came out perfect! The best yet according to my family. The rest of dinner, and my favorite dessert we cooked inside of my Instant Pot!
To be honest, an Instant Pot is more than a cooking appliance. It’s a way of life. I can admit that before I got one, I thought it was another trend that probably didn’t work well. But since I got one about a year ago, and I’ve done about 90% of my home cooking in it since then. It is truly my favorite way of cooking! There are very few things I won’t make in it.
Desserts are one of those few things. I just don’t believe cake belong in a pressure cooker. Neither do cookies. You can’t change my mind on this.
Do you know what does belong in a pressure cooker?
Cheesecake. Especially mini cheesecake jars.
And creme brûlée. And Flans.
But first, let’s talk about this amazing, rich, creamy, perfect mini cheesecake jars. Traditionally, cheesecake is cooked in a water bath. Which means, you make your cheesecake as instructed, and when you cook it you set it on a sheet pan filled with water. This creates steam and humidity, which keeps your cheesecake smooth, creamy, and shiny.
You cannot cook anything in an Instant Pot without adding water to create pressure. That essentially means that everything you cook in a pressure cooker is cooked in a water bath. Which makes this the PERFECT way to make cheesecake jars!
This is my favorite cheesecake recipe, made In the Instant Pot or in an oven. It’s filled with vanilla beans, and my favorite cheesecake ingredient- sour cream! Sour cream technically makes this New York Cheesecake, but I’m not really into labels. I prefer to call it, “The only acceptable method of making cheesecake!”
If you’re going sugar free, you can swap out the sugar in this cheesecake for Monk fruit or Erythritol! No matter what your diet, I LOVE this low carb nut crust! Since my family has tried it, they refuse to eat graham cracker crust. I use hazelnut flour, but you can substitute almond or pecan flour as well!
I love to top these cheesecake jars with my favorite sugar Mixed Berry Jam recipe, which you should be on the lookout for soon! For now, enjoy them plain or with your favorite alternative!
I hope you guys enjoy this cheesecake recipe, and as always, remember…
What someone else brings to the table should NEVER be the only thing you have to eat!
Equipment
- 1 Pressure Cooker
Ingredients
Cheesecake Batter
- 4 ounces Sugar
- 10 Ounces Cream Cheese
- 1 Egg
- 2 Egg Yolk
- 1 Ounce Heavy Cream
- 160 Grams Sour Cream
- 1 Tsp Vanilla Extract
Cheesecake Crust
- 8 Ounces Almond Meal
- 2 Ounces Sugar
- 55 Grams Butter, Melted
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