Ingredients
- Crust
- 1 1/2 cup ground graham crackers
- 1 1/2 tablespoons sugar
- 1 stick (8 tbsp) melted butter
- Filling
- 2/3 cup granulated sugar
- 2- 8 oz packages cream cheese, softened
- 2 large eggs
- 1/4 cup heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 tsp lemon zest
Preparation
Step 1
Crust
Mix graham cracker crumbs, sugar and butter into a bowl until mixed and crumbly. Put one tablespoon into each jar and compact it down. I usually use a small glass cup to compact them.
Filling
Beat sugar and cream cheese together, until pale. Add eggs one at a time and beat until combined. Beat in extract and lemon zest and beat until fill is smooth. Pour into jars. Place jars into crock pot and carefully (avoid splashing water into the cheesecakes) pour hot water until jars are 3/4 submerged.
Cook on high for 1 1/2 hours. Because all crock pots are different, check your cheesecakes after an hour. Test the middle by touching it with your finger, if it solid then it’s done. Remove from crock pot and refrigerate for 2 hours. Garnish with fresh fruit and enjoy!