Cheesecake in a Jar

  • Yield: 18 servings

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


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


  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.

Nutritional Info *per serving

  • Calories 261
  • Fat 21g
  • Cholesterol 108mg
  • Sodium 186mg
  • Carbohydrate 15g
  • Fiber 0g
  • Protein 5g