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How to make Slow cooker jar cheesecakes

Yield = 8
Prep time: 4:35
Cook time: 3:00
Total time: 7:35

Ingredients

  • 100g Arnott’s Butternut Snap Cookie biscuits, broken
  • 20g butter, melted
  • 375g cream cheese, softened
  • 3/4 cup (180g) sour cream
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoon vanilla bean paste
  • 1 Coles Australian Free Range Egg, separated

Roasted rhubarb

  • 1/2 bunch rhubarb, cut diagonally into 5cm lengths
  • 1/4 cup (55g) caster sugar
  • 1 orange, zested, juiced

Method

  • Step 1 Process biscuits in a food processor until coarsely chopped. Add the butter and process until just combined. Spoon evenly among eight 1-cup (250ml) jars. Use the back of a spoon to lightly press the mixture over the base (don’t press too hard). Place in the fridge for 15 mins.
  • Step 2 Meanwhile, use an electric mixer to beat the cream cheese, sour cream, sugar, lemon rind, vanilla and egg yolk in a bowl until smooth and creamy. Use an electric mixer to whisk the egg white in a clean, dry bowl until soft peaks form. Add to the cream cheese mixture. Gently fold until just combined.
  • Step 3 Pour cream cheese mixture evenly over biscuit mixture in jars. Place half the jars in a slow cooker. Pour boiling water into the slow cooker to come 4cm up the sides of the jars. Cover the tops with paper towel. Cover the slow cooker. Cook for 1½ hours on low or until the cheesecakes are just set. Place in the fridge for 2 hours to cool completely. Repeat with remaining jars
  • Step 4 While the cheesecakes are cooking, to make the roasted rhubarb, preheat oven to 180°C. Line a baking tray with baking paper. Place rhubarb on tray. Sprinkle with sugar. Drizzle with ¼ cup (60ml) orange juice. Bake for 10 mins or until just tender. Set aside to cool. Place in the fridge to chill
  • Step 5 Top the cheesecakes with the roasted rhubarb and orange zest.