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Cheesecake in a jar recipe

Cheesecake in a jar recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake

Individual cheesecakes are topped with fruit preserves and baked in jars. After cooling, decorate the jars to match any occasion.


Illinois, United States

1 person made this

IngredientsServes: 6

  • 225g cream cheese, at room temperature
  • 100g caster sugar
  • 3 large eggs, at room temperature
  • 120ml soured cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 50g digestive biscuits, crushed
  • 1 1/2 tablespoons unsalted butter, melted
  • 180g fruit preserves

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4.
  2. Beat cream cheese with a mixer on medium speed until smooth. Add sugar; beat for 3 minutes. Add eggs one at a time, beating well after each addition. Add in soured cream, lemon juice and salt; beat for 3 minutes.
  3. Divide mixture among six small 175ml or similar jars, filling each 2/3 full. Transfer jars to a deep baking tin and add enough boiling water to the dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits in the top to vent steam.
  4. Bake in the preheated oven until set in the centre, about 25 minutes. Let cool; chill in the fridge overnight to set.
  5. Meanwhile make the topping: stir together biscuit crumbs and butter. Spread on a parchment lined baking tray. Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Let cool. Top each cheesecake with preserves and biscuit topping.

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WE ARE MOVED INTO OUR NEW HOUSE! I would shout this from the roof tops, but caps lock will have to do.

All in all the move went really smoothly. My measure of success was that I didn’t have a hormonal meltdown midway through it, or end up in the fetal position hiding in a corner. It’s a low bar I set for myself, but I hopped right over it with room to spare. Hiring movers was the single best thing I could have done. Worth every penny.

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Any time I touched something she was quick to follow behind me and “fix” it. It was the mom equivalent of Ben rearranging the dishwasher after I have already loaded it. Under any other circumstance it might have irritated me, but in the end, everything ended up neatly stacked, lined up, and organized just like it should be. It was perfect.

And she made sure to tell me to call her if I couldn’t find anything. So far, that hasn’t needed to happen.

My kitchen and dining room officially look staged like an HGTV show.

And for our first night in the house, we got to eat out on the patio and enjoy the serenity and peace of it all. Though I promised not to do any heavy lifting, I did, though I stayed within my limits and knew when to take a break. There were plenty of watch hawks making sure I stayed good. And Chip was a champ through it all.

So here we are starting week 22 with the tiny tot in tow and we are now in our new home. I tried not to let hormones overwhelm me, but this is the home we will be bringing him home too, and that is a very special thing.

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In a medium bowl add the sour cream and beat until whipped. Set aside.

In a separate medium bowl, add butter and cream cheese and beat until creamed. Add sweetener, vanilla extract, lemon juice, and beat to combine. Do not over mix. Gently fold in whipped sour cream.

Either pipe of scope in the mixture on top of the almond flour crust. Let set in the fridge for a few hours or in the freezer for 40 mins.

Serve plain or with your choice of toppings: berries, nuts, whipped cream).


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Ingredients:

½ cup plus 2 tablespoons granulated sugar
zest of one lemon
2 packages cream cheese 8 oz each room temperature
2 large eggs
room temperature ¼ cup heavy cream or whipped topping
1 ½ teaspoons pure vanilla extract
1 cup pie grade cherries or 1 cup of fresh berries like strawberries, blueberries, blackberries, raspberries, and even mango

Crust is 2 packages of graham crackers

To make the cheesecake combine ½ cup plus 2 tablespoons granulated sugar zest of one lemon 2 packages cream cheese, 8 oz each, 2 large eggs ¼ cup heavy cream and 1 ½ teaspoons pure vanilla extract into a bowl. You will need a mixer to blend these until smooth.

Next, to make the crust I would place the gram crackers in a gallon size closed bag. Then you roll the rolling pin over them. If you want to pull out your blender that works as well.

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Love cheesecake? Here are more mouthwatering cheesecake recipes to try!


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