crock pot lemon cheesecake (crustless)

How To Make crock pot lemon cheesecake (crustless)

• 1

  Lightly coat a 1 qt soufflé dish or casserole with cooking spray. Tear off an 18" x 12" piece of foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips & place the dish in the center of a crisscross; set aside.
• 2

  FILLING: In a stand mixer fitted with paddle, combine cheese, sugar, lemon juice, flour & extract. Beat on medium speed until well mixed. Beat in sour cream until smooth. Add eggs, beating on low speed until just combined. Stir in lemon zest.
• 3

  Pour mixture into prepared souffle dish; cover tightly with foil. Pour the warm water into crock pot (or more, if needed). Bringing up the foil strips, lift the ends of the strips to transfer dish to crock pot. Leave foil under dish.
• 4

  Cover & cook on HIGH for 2 1/4 - 2 3/4 hours or until center is set.
• 5

  Carefully with the foil strips to remove dish; discard foil. Cool completely on a wire rack. Cover & chill for 24 hours.
• 6

  SERVING: Spoon cheesecake into dessert dishes & garnish with cool whip free, raspberries & a few mint leaves.
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