A few weekends ago I became obsessed with making cheesecake in a jar. I searched around and found this easy recipe and then got a bunch of mason jars from the hardware store. The crust and cream cheese filling were easy enough, but it was the berry topping that got me nervous. I followed the recipe and opted to go with a jelly slash marmalade topping, but next time around I’ll probably try one of those berry pie fillings instead.
Ingredients for the cheesecake:
- 1 cups graham cracker crumbs
- 1 tablespoons sugar
- 4 tablespoons butter, melted
- 2 8-ounce packages of cream cheese, room temperature
- 3/4 cup sugar
- 1 eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Ingredients for the raspberry topping:
- fresh strawberries or raspberries
- strawberry or raspberry jelly
Preheat your oven to 325 degrees F.
For the crust and cream cheese filling: wash and spray the mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn’t stick;
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each mason jar and tap down to make the crust;
In a large mixer bowl, mix the cream cheese and sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream and vanilla and mix until well incorporated. Fill each jar with about 1/3 cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan or two deep baking dishes. Fill the pan with hot water halfway up the jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
For the strawberry topping: place a few strawberries (or raspberries) on top of each cheesecake. Heat about 1/3 cup of the jelly in a microwave and stir so that the jelly is spreadable. Brush the tops of the berries gently with the jelly to glaze them. Refrigerate cheesecakes until ready to serve. Enjoy!
Images via Like, Wutever