I.C. Mini Cheesecakes

Steps

1. 1For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160ºF.
2. 2In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
3. 3Lower the mixer speed to medium and add the sour cream, lemon juice, and lemon zest, and continue beating until incorporated, about 30 seconds
4. 4Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
5. 5Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
6. 6Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
7. 7For the i.c. mini cheesecake topping: Heat oven to 300ºF.
8. 8Pulse the crackers, sugar, and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
9. 9Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.