897. Baked Cheesecake in a Jar

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What mason jars are to America, Bonne Maman jars are to the rest of the world. These individual cheesecakes baked in jam jars are adorably cute and give a nice touch to hosting a party, from barbecues to a casual lunch.The cheesecakes bake in a water bath in the oven and cool overnight in the refrigerator. A fresh strawberry maceration tops the cheesecake, and is in turn topped with freshly whipped cream. You night be tempted to fill the jars with cheesecake, in which case this recipe yields 8 jars (needing only 2 cups of biscuit crumbs). I recommend sticking to the half-cup cheese distribution as it gives a more balanced combination of components and yields 12 jars (needing the full 3 cups of biscuit crumbs).

Ingredients:

3 cups biscuit crumbs
3 Tbsp sugar
1/2 cup butter, melted
1 kg cream cheese, room temperature
1 1/2 cups sugar
4 eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
zest of 1 lemon

Topping:
2 cups fresh strawberries, quartered
1/2 cup white sugar
1 cup heavy cream, whipped

Method:

Preheat your oven to 325F.
Lightly butter 12 Bonne Maman jam jars, making sure to coat the bottoms so the crust doesn’t stick.
Blend the biscuit crumbs, 3 tablespoons sugar and melted butter in a bowl.
Place about 2 tablespoons of the crumbs into each jam jar and press down to make the crust.
In a large mixer bowl, mix the room temperature cream cheese with the 1 1/2 cups of sugar until smooth.
Add the eggs, one at a time, and mix well.
Add the sour cream, vanilla and lemon zest and mix until well incorporated.
Fill each jam jar with about 1/2 cup of the filling, leaving room at the top for the strawberry topping.
Place the jars in a large roasting pan. Fill the pan with hot water halfway up the jam jars.
Place in the oven and bake for 30-40 minutes.
Remove jars with tongs and place on a wire rack to cool.
For the topping: Sprinkle the sugar on top of the quartered strawberries and let sit for 30 minutes until a syrup forms. Arrange strawberries on top of each cheesecake.
Refrigerate cheesecakes overnight and dollop with whipped cream over the strawberries just before serving.

 

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