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Slow-cooker jar cheesecakes
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Prep Time:
275 minutes
Cook Time:
180 minutes
Total Time:
455 minutes
Impress with effortless slow-cooker layered cheesecake desserts.
Ingredients:
  • 100g Arnott’s Butternut Snap Cookie biscuits, broken
  • 20g butter, melted
  • 375g cream cheese, softened
  • 180g sour cream
  • 110g caster sugar
  • 1 tsp finely grated lemon rind
  • 1/2 tsp vanilla bean paste
  • 1 Free Range Egg, separated
  • 1/2 bunch rhubarb, cut diagonally into 5cm lengths
  • 55g caster sugar
  • 1 orange, zested, juiced
Instructions:
  • Pulse biscuits in a food processor until they are coarsely chopped. Add butter and process until mixed. Divide mixture into eight 1-cup (250ml) jars, lightly pressing it into the base using a spoon. Chill in the fridge for 15 minutes before serving.
  • Using an electric mixer, blend cream cheese, sour cream, sugar, lemon rind, vanilla, and egg yolk until smooth. In a separate bowl, whip the egg white until soft peaks form, then fold into the cream cheese mixture until just combined.
  • Evenly distribute the cream cheese mixture over the biscuit mixture in jars. Put half the jars in a slow cooker and pour boiling water around them, reaching 4 cm up the sides. Cover with paper towel and cook on low for 1½ hours until set. Chill in the fridge for 2 hours. Repeat with the rest of the jars.
  • Prepare the roasted rhubarb while the cheesecakes are in the oven by preheating the oven to 180°C and lining a baking tray with parchment paper. Spread the rhubarb on the tray, sprinkle with sugar, drizzle with ¼ cup (60ml) orange juice, and bake for 10 minutes until tender. Allow to cool, then chill in the fridge.
  • Finish the cheesecakes with the roasted rhubarb and a sprinkle of orange zest.

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