A tart lemon cheesecake that is packed with fresh lemon zest in a fun individual serving size mason jar. This yummy dessert is perfect for spring or summer (or any time of the year really) and tastes great served with a dollop of whipped cream and fresh berries!
In a medium mixing bowl combine graham cracker crumbs, melted butter and 1 tablespoon sugar and mix well.
Spoon graham cracker crumb mixture evenly into six (6) 8 oz. glass jelly canning jars.
Press crust mixture lightly into the bottom of each jar so that you have an even crust layer.
Lemon Cheesecake:
In the bowl of an electric mixer mix the cream cheese, eggs, remaining sugar and the zest and juice of one lemon and mix till everything is well combined and the mixture is light and fluffy.
Pour or ladle the cheesecake mixture over the crust mixture in each jar.
Wipe off any drips with a clean damp washcloth or paper towel.
Evenly space the filled jars inside an oval 6 quart or larger slow cooker and fill between the jars with water until the water comes up halfway up the sides of the jars, being careful not to get water inside your jars.
Cover and cook on HIGH for 3 to 4 hours or until cheesecake is set and only moves a little bit when you lightly touch the top of the cheesecake with your finger.
Carefully (they are going to be hot!) remove jars from the slow cooker and set on a towel on counter-top to cool for 1 to 2 hours.
Lightly screw lids on jars once cooled off a bit and transfer jars to the refrigerator to chill.
Once cheesecakes are chilled you can serve and eat as is, or add a berry topping such as raspberries, strawberries or blueberries.