Cheesecake in a Jar

  • Yield 18 servings

Serve these simple, mousse-like cheesecakes in small canning jars for an adorable dessert.

CHEESECAKE IN JARS W_FRUIT H_WEB

Baking cheesecakes in a water bath tempers the heat, keeping the cheesecakes creamy.

Ingredients

4 (8-ounce) packages cream cheese
1 cup sugar
2 tablespoons vanilla extract
1/4 teaspoon finely grated lemon rind
1 cup sour cream
4 eggs
1 1/2 cups fresh blueberries, raspberries or sliced strawberries

Instructions

  1. Preheat oven to 325F.
  2. Combine cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until well blended and fluffy, about 6 minutes. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed until blended.
  3. Pour batter into 18 (4-ounce) jam jars, about 1/2 cup per jar. Place in large baking pans. Place pans on oven rack. Using a large measuring cup, pour water into baking pans until it reaches halfway up the side of the jars. Cover baking pan with foil.
  4. Bake 25 minutes or until centers are almost set. Let cool completely. For best results, refrigerate 4 hours.
  5. Top with fresh fruit of your choice.

Recipe courtesy of Albertina’s Restaurant, Portland, Ore.

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