New York Cheesecake Jars

Try this fun variation of the Instant Pot cheesecake using sturdy mason jars. You can sterilize these beforehand using the Sterilize function on the Duo Plus or the Steam function on the Duo for 5 mins.

Tip – make sure all ingredients are at room temperature before starting!

Ingredients:
500g (2 tub) medium fat cream cheese at room temperature
1/2 cup brown sugar
1/4 cup sour cream
1 tbsp tapioca flour or maizena (sifted)
1/2 tsp fine sea salt
2 tsp vanilla extract
2 large eggs at room temperature

Method
In a large mixing bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the flour, salt, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat.

Pour ½ cup of the mixture into each jar, and cover tightly with foil. Insert 1 cup of water into the inner pot and the trivet (rack). Place the jars inside and stack if you jars can fit easily with the lid on.

Set to Pressure Cook, 15 mins and allow a Natural Release for 15 mins, then manually QPR the remaining pressure.

Using a heat proof towel or gloves, carefully remove the jars and allow to cool before resting in the fridge for at least 2 hours.

Serve topped with fresh fruit and a dusting of icing sugar.